How to make it

  • Heat olive oil in a skillet to medium heat - cast iron, if you have one!
  • Add ground chuck and chorizo, cook until ALMOST DONE, breaking it up as it cooks
  • Add boiled potatoes, onion and 1 more tablespoon oil, if needed; stir to incorporate, then let cook 5 minutes, uncovered and undisturbed, to form golden crust
  • Stir hash, then let cook uncovered and undisturbed for another 5 minutes
  • When potatoes are nicely browned, mix in garlic, rosemary, and red pepper flakes; sprinkle on a little garlic salt and Jane’s Crazy Mixed Up Salt.
  • With the back of a large spoon, form 4 pockets in the hash and break an egg in each pocket. Don‘t make the pockets go to the bottom of the pan or it will be hard to remove the egg and hash without breaking the yolk!
  • Sprinkle the eggs and hash with some grated Mexican cheese; cover pan and turn heat to low and cook until eggs are set to desired doneness, about 5 to 8 minutes
  • Remove hash and eggs to individual plates and garnish with sour cream and salsa

Reviews & Comments 5

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  • theiris 5 years ago
    just reading the ingredients I can tell this is a winner! Hi Krum! XO
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  • elgourmand 5 years ago
    Really nice looking breakfast. You say the best Chorizo you can get and I just made up a good size batch of Chorizo Mexican Chorizo De Puebla So you're on for Saturday. RJ
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  • shandy 5 years ago
    The Mexican Hash sounds absolutely Heavenly! Larry loves breakfast and a great hash - I'm definitely making this one! Hugs Krumkake! Shandy
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  • mommyluvs2cook 5 years ago
    I'm a HUGE sucker for hashes, especially with the egg on top! Looks SO good!
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  • kristopher 5 years ago
    I make something very similar, and its such a good combination of flavors. Next time get a closer up shot of that dish!
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