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Savory Blackstone Breakfast Hash with Chorizo and Over-Easy Eggs

Blackstone Breakfast Hash with Chorizo - featured image
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A hearty and flavorful breakfast hash combining spicy Mexican chorizo, crispy potatoes, bell peppers, onions, and over-easy eggs, perfect for weekend mornings or any day you want a satisfying meal.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 3 medium Yukon Gold or Russet potatoes, diced into ½-inch cubes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • A small handful fresh cilantro, chopped (optional)
  • 4 large eggs, preferably free-range

Instructions

  1. Prepare the vegetables and chorizo: Wash and dice the potatoes into uniform ½-inch cubes. Dice the bell peppers and onion, and mince the garlic cloves. Remove the casing from the chorizo and crumble it into small pieces.
  2. Preheat your Blackstone griddle or skillet over medium-high heat for 3 minutes. Add 1 tablespoon of olive oil and swirl to coat the surface.
  3. Cook the potatoes: Spread the diced potatoes evenly on the griddle. Let them cook undisturbed for about 5 minutes to develop a crispy crust, then stir occasionally to brown all sides. Add a pinch of salt and pepper. Cook until tender but still holding shape, about 15 minutes total.
  4. Add chorizo and veggies: Push the potatoes to one side and add another tablespoon of olive oil. Add the crumbled chorizo and cook, breaking it down, until browned and cooked through, about 5 minutes. Mix in the diced onions, bell peppers, and garlic. Sprinkle smoked paprika and cumin over the mix. Stir and cook until veggies soften and chorizo is fragrant, about 3 minutes.
  5. Season and combine: Taste the hash and adjust salt and pepper as needed. Toss everything together to marry the flavors.
  6. Cook the eggs over-easy: Push the hash to the edges of the griddle or skillet to clear space. Crack 4 eggs onto the hot surface. Cook until whites are mostly set, about 2 minutes, then carefully flip and cook for another 30 seconds to keep yolks runny. For firmer yolks, cook an additional minute.
  7. Serve immediately: Spoon the hash onto plates and top each serving with an over-easy egg. Garnish with chopped fresh cilantro if desired.

Notes

If potatoes start sticking, add a splash of water and cover briefly to steam before crisping again. Let potatoes sit undisturbed long enough to develop crispy edges. Use a wide spatula and gentle touch when flipping eggs to avoid breaking yolks. Medium to medium-high heat is ideal for cooking. For a vegetarian version, substitute chorizo with smoked paprika-seasoned tempeh or tofu. Leftovers store well in the fridge for up to 3 days and freeze well without eggs.

Nutrition

Keywords: breakfast hash, chorizo, over-easy eggs, Blackstone griddle, spicy sausage, crispy potatoes, weekend brunch

Find it online: https://breezybake.com/savory-blackstone-breakfast-hash-with-chorizo-and-over-easy-eggs-recipe-easy-and-delicious-guide/