Mexican Breakfast Hash – made with red potatoes, pork chorizo, garlic, serrano pepper, eggs, scallions, cilantro, and queso fresco for a hearty, flavorful brunch favorite.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
For as long as I can remember, brunch has been my ultimate happy place. There’s just something magical about rolling out of bed, grabbing a cup of strong coffee, and pulling together a plate of something that feels indulgent. This Mexican Breakfast Hash was born during a week when, frankly, I really needed a little indulgence. I had thrown out two failed cooking experiments and spent way too much time lying in bed nursing a pulled back muscle. But when things feel low, isn’t that when we need comfort food the most?
This recipe felt like a little victory – a celebration of finding a great Mexican market nearby that sells fresh masa (I mean, how exciting is that?!). It’s also built for sharing, which is why it has quickly become a weekend staple for me. And, believe me, once you smell the chorizo sizzling in your cast iron pan while those potatoes crisp up, you’ll know what I mean about comfort. It’s the kind of recipe that just makes everything feel good again.
Why You’ll Love This Mexican Breakfast Hash
This recipe ticks all the right brunch boxes. It’s quick and straightforward but guaranteed to impress. The crispy potatoes are golden and perfectly seasoned with paprika, while the spicy chorizo adds a deep, smoky flavor. Don’t even get me started on the runny queso fresco and the zesty punch of lime on top. Oh, and it’s all made in one pan, which means fewer dishes to clean later—thank me later.
Ingredient Notes
A handful of fresh ingredients come together to create this flavor-packed breakfast hash:
- Red Potatoes: Their waxy texture makes for creamy interiors and crispy exteriors, the best of both worlds.
- Fresh Pork Chorizo: The star of the show, with smoky spices that flavor every corner of the dish.
- Garlic & Serrano Pepper: These add a welcome hit of heat and aromatic depth to the hash.
- Eggs: Lightly scrambled into the mix for a creamy texture.
- Queso Fresco: Sprinkled just before serving for a salty, tangy hit.
- Lime and Salsa: The zesty lime juice and tangy salsa balance out the richness of the hash beautifully.
How To Make This Mexican Breakfast Hash
This breakfast hash is simple to whip up and results in a vibrant, skillet-to-table meal. Here’s how to make it:
- Step 1: Boil your cubed potatoes in salted water for 4-5 minutes, until they’re almost tender. Drain them and let them dry on a towel. Dry potatoes crisp up better, so don’t skip this step!
- Step 2: While the potatoes are drying, cook the chorizo in your trusty cast iron pan over medium-low heat until it’s crispy around the edges. Remove it and set aside on a paper towel-lined plate.
- Step 3: Add a generous splash of oil to the same pan and turn up the heat to medium-high. Toss in the potatoes and cook, stirring frequently, until they’re golden and crispy, about 10-12 minutes. Season them with salt, paprika, and black pepper as they cook.
- Step 4: Reduce the heat to medium-low and add the minced garlic and serrano pepper to the pan. Cook for about a minute before pouring the beaten eggs over the mixture. Stir everything together until the eggs are just set.
- Step 5: Off the heat, mix in the chopped scallions and cilantro. Serve directly in the skillet with garnishes like queso fresco, lime wedges, salsa, and hot sauce. Enjoy!
Storage Options
If you have leftovers (rare with this dish!), store them in an airtight container in the fridge for up to 3 days. To reheat, spread the hash in a skillet over medium heat and stir occasionally until warmed through. Leftovers can also be frozen, but keep in mind that the potatoes might lose some of their texture after thawing – still delicious, though!
Variations and Substitutions
This recipe is wonderfully versatile, and there are countless ways to adapt it to suit your cravings:
- Make It Vegetarian: Swap out the pork chorizo for soy-based chorizo or even sautéed mushrooms for that umami factor.
- Change Up the Proteins: Crumbled sausage, spicy ground beef, or even diced ham are great alternatives for the chorizo.
- Add Veggies: Bell peppers, zucchini, or even some corn kernels would be amazing mixed into the hash.
- Cheese Upgrade: Think melty and decadent by adding Monterey Jack or pepper jack cheese on top.
What to Serve with This Mexican Breakfast Hash
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This hash can absolutely hold its own, but if you’re looking to make it part of a bigger spread, here are some ideas:
- Warm Flour Tortillas: Perfect for scooping up the hash and turning it into handheld bites.
- Fresh Guacamole: The creaminess of guac is a dreamy complement to the spicy flavors of the dish.
- Fresh Fruit Salad: A bright, juicy fruit salad balances out the richness of the hash perfectly.
FAQ
Q: Can I make this dish ahead of time?
A: You can prep some ingredients, like boiling the potatoes and chopping the veggies, in advance. Cook everything fresh for the best crispy texture, though!
Q: Can I use sweet potatoes instead of red potatoes?
A: Absolutely! Sweet potatoes work beautifully in this dish and add a hint of sweetness to balance the savory chorizo.
Q: Do I really need a cast iron pan?
A: You don’t *need* one, but it truly makes a difference in achieving those crispy, golden potatoes. Cast iron holds heat really well, which is perfect for this recipe.
Mexican Breakfast Hash
Ingredients
Main Ingredients
- 4 large red potatoes chopped in large cubes
- 5-6 oz (140-170 g) fresh pork chorizo
- vegetable oil
- kosher salt
- freshly ground black pepper
- 3/4 tsp (0.75 tsp) paprika
- 2 cloves garlic minced
- 1/2 (0.5) serrano pepper seeds & ribs removed, minced
- 4 large eggs beaten
- 2 scallions chopped
- 1 small handful cilantro chopped
To Serve
- queso fresco
- lime wedges
- salsa or hot sauce
Equipment
- Cast Iron Pan
- Medium Pot
Instructions
- Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
- Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
- Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
- Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.
