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Chorizo and Veggie Breakfast Hash on white table with a tea towel and wooden spoon

Chorizo and Veggie Breakfast Hash


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Description

Chorizo and Veggie Breakfast Hash is loaded with veggies, fruit and spicy chorizo. This one-skillet meal is easy, loaded with flavor and perfect for breakfast, brunch or even dinner!


Ingredients

Scale
  • 1 Pound Chorizo
  • 3 Medium White Potatoes (approx. 3 Cups) - cubed
  • 1 Medium Butternut Squash (approx. 4 Cups) - cubed
  • 12oz Frozen Pepper & Onion Blend
  • 12oz Asparagus - quartered
  • 1 Cloves Garlic - minced
  • 1 Apple - cubed
  • 4 Eggs - fried hard
  • 1 Tablespoon Olive Oil
  • 1 t Sage
  • Pinch of Nutmeg
  • Salt & Pepper to taste
  • Salsa, guacamole & chive cream for garnish if desired

Instructions

  1. In a cast iron skillet over medium to medium-high heat, cook ground chorizo according to package directions (10-15 minutes). Once cooked thoroughly, scoop in a bowl and set aside.
  2. While the chorizo is browning, cube the butternut squash, potatoes, asparagus, and garlic.
  3. To the same pan add your onions and peppers (fresh or frozen can be used) & garlic cloves, sauteeing for 5-10 minutes. Add in asparagus (fresh or frozen) and continue to cook for another 5 minutes. Scoop into a bowl and set aside.
  4. Add in olive oil and butternut squash. Cook for 5 minutes then add in potatoes and all seasonings. Add about 1/2 cup of water and cover with lid for another 10 minutes or until potatoes and squash are soft, stirring occasionally.
  5. Remove lid and add in all the ingredients to skillet, stirring to incorporate and turning heat to medium-low. Taste to see if more salt is needed (the chorizo is pretty spicy & salty and I found does not require much added to the recipe--taste before adding).
  6. In a separate skillet, fry 4 eggs (or 1 for each person serving) however desired.
  7. Place eggs on top of the skillet hash and remove from heat.
  8. Serve immediately.
  9. Garnish with salsa, guacamole, fresh chives & a chive cream drizzle. Enjoy!

Notes

  1. Nutrition information does not include toppings and garnishes.
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size:
  • Calories: 582
  • Sugar: 18.6 g
  • Sodium: 804.6 mg
  • Fat: 28 g
  • Carbohydrates: 58.4 g
  • Fiber: 18.3 g
  • Protein: 37 g
  • Cholesterol: 143 mg
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