Mexican HashFrom krumkake 1 year ago
- 1 tablespoons olive oil, plus more it needed shopping list
- 1/2 pound ground chuck - don't skip this! shopping list
- 1 pound fresh chorizo shopping list
- 2 medium red potatoes, diced small and boiled until cooked and drained well shopping list
- 1 medium vidalia onion, diced finely shopping list
- 1 clove garlic, minced shopping list
- 1/2 teaspoon chopped fresh rosemary - don't skip, really helps the flavor shopping list
- 1/2 teaspoon crushed red pepper flakes shopping list
- A little garlic salt and Jane's Crazy Mixed Up Salt (omit if it's not sold in your area) shopping list
- 4 eggs shopping list
- Toppings: shopping list
- Grated mexican cheese or mexican cheese crumbles shopping list
- sour cream shopping list
- salsa shopping list
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
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