I am pretty passionate about food. Duh–I have a food blog. I get super excited over meals, recipes, and restaurants that are DELICIOUS, have good memories associated with them and bring me great joy. This dish is not specifically one of them but many parts are.
I, or I should say we, discovered chorizo when we went on our honeymoon in Mexico. Breakfast was by far our favorite meal of the day. Endless buffet style with all the fruits, omelets, crepes (oh the crepes!) and anything your heart could desire. We would eat enough to be full until dinner. Justin will be a little bit more adventurous with his food than I and one morning he picked up this very red looking piece of sausage and I am pretty sure his taste bud life was forever changed. We both had never heard of chorizo and we had to have our waiter tell us what it is. If you haven’t either it is basically a Mexican food style of sausage. Sausage but SUPER spicy and full of bold flavor! Right up Justin’s alley and he never went without having it with breakfast for the rest of the week.
Fast forward to this year and us discovering the best brunch place OF ALL TIME in Louisville and possibly developing a slightly unhealthy obsession with Le Moo. If you are in Lousiville, on the weekends, during brunch time, YOU HAVE TO GO! Like it is a must. No questions. Don’t think about it. Pick up the phone, make reservations and GO! You won’t be sorry.
Now I always get the same things when we go (see, not adventurous 🙂 ). Justin, on the other hand, will rotate between different items. One morning he chooses to get the breakfast hash, which at first I was kind of bummed about because I wanted him to get the chicken and waffles so I could have some bites (see how this works). However, I was over the top pleasantly surprised! It was full of veggies and potatoes and eggs AND chorizo! Which is really what spurred the decision on in the first place. It was packed and loaded with flavor. You couldn’t get the next bite in your mouth quick enough. They also serve with a side of gravy (like sausage and biscuit type gravy) which was surprisingly super good with it. Needless to say, he has been hooked on that ever since.
When we got home that day I put it on my list of things to try and recreate. Should be simple enough right? Well, wa-laa this dish was born and I am happy to say it has Justin’s stamp of approval!
This couldn’t be more easy to make. Dice some veggies, use whatever kind you like. Toss everything in a skillet, cook, make some eggs, enjoy! Simple as that. The chorizo can be subbed out for ground turkey or beef or even just leave out completely for a vegetarian dish that is still completely delicious! I added asparagus, sage, apple, nutmeg, butternut squash….kind of fall type flavors. This is also a great dish to use up veggies you need to eat before they go bad. And the best part, only 1 dish to clean! YES!
I skipped the gravy to keep on the healthier side and served with salsa, guac and a chive cream. Mix a 1/2 cup non-fat Greek yogurt, fresh chives, salt and a splash of milk to thin and drizzle on top. It was the perfect addition to add a cool fresh taste. Add cheese, sour cream, whatever your heart desires. We ate on this for a couple days after and will keep for great leftovers (3-4 days covered in the fridge).
Let me know how you like this spicy dish for your next brunch in the comments below!
- 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
- 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.
- While the chorizo is browning, cube the butternut squash, potatoes, asparagus, and garlic.
- 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.
- Add in olive oil and butternut squash. Cook for 5 minutes then add in potatoes and all seasonings. Add about ½ cup of water and cover with lid for another 10 minutes or until potatoes and squash are soft, stirring occasionally.
- 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).
- In a separate skillet, fry 4 eggs (or 1 for each person serving) however desired.
- Place eggs on top of the skillet hash and remove from heat.
- Serve immediately.
- Garnish with salsa, guacamole, fresh chives & a chive cream drizzle. Enjoy!