{"id":374,"date":"2012-03-18T00:00:00","date_gmt":"2012-03-18T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=374"},"modified":"2024-10-22T13:26:44","modified_gmt":"2024-10-22T13:26:44","slug":"2012k103k1mexican-breakfast-hash","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/03\/mexican-breakfast-hash\/","title":{"rendered":"Mexican Breakfast Hash"},"content":{"rendered":"
\n

\"mexican<\/p>\n

Well this week was\u2026 eventful. Or not, depending on how you look at it. I started it off by pulling a muscle in my back, spent the next few days mostly in bed, then topped it all off with a couple of cooking misadventures. Nothing is more discouraging than throwing away food.<\/p>\n

At least I caught up on some reading.<\/p>\n

\"mexican<\/p>\n

Today, I needed something to lift my spirits: a goooooood brunch. And lots of coffee.<\/p>\n

<\/span><\/p>\n

\"hash<\/p>\n

In order to celebrate finding a pretty good burrito place & a Mexican market (with fresh masa! Omg.) within a stone\u2019s throw of our house, I knew it had to be Mexican breakfast hash.<\/p>\n

This uses a handful of ingredients that you can find at most grocery stores, and for sure at any Mexican market.<\/p>\n

\"eggs\"<\/p>\n

This recipe is best done in a cast iron pan, which will give your potatoes the best color and crunch. I recently had to\u00a0re-season mine after roasting a chicken on a bed of onions and lemon wedges\u2026 um, whoops. If you cook super acidic things in a cast iron pan that isn\u2019t seasoned extremely well, the acid erodes the protective coating. So I ended up with lemon wedge shaped spots of ruin in my pan.<\/p>\n

After waiting way too long to remedy this lapse in judgement, my champion of hash, bacon, and general meat searing is finally back. If you don\u2019t have a cast iron pan, let me tell you \u2013 it\u2019s the best kitchen investment you\u2019ll ever make. As long as it\u2019s properly cared for, cast iron will last forever.<\/p>\n

\"mexican<\/p>\n

I serve this up right in the skillet with salsa, limes, hot sauce, and queso fresco to garnish.<\/p>\n

<\/i> Print<\/a><\/p>\n

Mexican Breakfast Hash<\/span><\/h2>\n

<\/p>\n

\n

Serves<\/h3>\n

4<\/p><\/div>\n

Ingredients<\/h3>\n
    \n
  • 4 large red potatoes, chopped in large cubes <\/li>\n
  • 5-6 ounces fresh pork chorizo <\/li>\n
  • vegetable oil <\/li>\n
  • kosher salt & freshly ground black pepper <\/li>\n
  • 3\/4 teaspoon paprika <\/li>\n
  • 2 cloves garlic, minced <\/li>\n
  • 1\/2 serrano pepper, seeds & ribs removed, minced <\/li>\n
  • 4 large eggs, beaten <\/li>\n
  • 2 scallions, chopped <\/li>\n
  • small handful chopped cilantro <\/li>\n
  • queso fresco, lime wedges, salsa\/hot sauce, for serving<\/li>\n<\/ul>\n

    Method<\/h3>\n
      \n
    1. 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.<\/li>\n
    2. 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.<\/li>\n
    3. 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.<\/li>\n
    4. Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and\/or hot sauce.<\/li>\n<\/ol>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2012\/03\/mexican-breakfast-hash\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Well this week was\u2026 eventful. Or not, depending on how you look at it. I started it off by pulling a muscle in my back, spent the next few days mostly in bed, then topped it all off with a couple of cooking misadventures. Nothing is more discouraging than throwing away food. At least I […]<\/p>\n","protected":false},"author":1,"featured_media":1281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[354,376,331,335,336,340],"tags":[65,182,25,181,27,28,136,15,17,183,18,399,107,31,21],"class_list":["post-374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-and-brunch","category-eggs","category-mains","category-pork","category-quick-and-easy","category-vegetables","tag-breakfast-brunch","tag-chorizo","tag-cilantro","tag-eggs","tag-garlic","tag-green-onions","tag-lime","tag-mains","tag-pork","tag-queso-fresco","tag-quick-easy","tag-re","tag-red-potatoes","tag-serrano-chile","tag-vegetables"],"acf":[],"yoast_head":"\nMexican Breakfast Hash - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mexican Breakfast Hash - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"Well this week was\u2026 eventful. 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