A hash is typically what I whip up when I am at a loss for what to make for dinner. This hearty meal uses ingredients most of us usually have on hand in the fridge and pantry. It comes together quickly, it’s delicious, plus it’s a hearty, filling meal that will warm you from the inside out.
I often make a steak hash when I happen to have leftover try-tip. I typically make it for breakfast when we are camping but I love making breakfast for dinner too! It’s one of my favorite “left-over, make-over” meals.
This recipe is very similar but calls for Chorizo sausage instead of left over steak meat. I decided to make this hash with Chorizo when I scored some fresh sausage at a local Mexican deli. The Chorizo sausage packs a ton of flavor and really makes this an outstanding hash!!! I love me a good steak hash, but using Chorizo bumps up the flavor a thousand percent!
Gather together the ingredients.
Heat olive oil in a large skillet.
Add potatoes and cook over medium heat until soft, about 10-15 minutes.
Add chopped onions to the potatoes after a few minutes, stir to combine.
While potatoes and onions are cooking, chop bell peppers. Take a look in your fridge to see if you have any veggies in there that need using. I personally love adding sliced mushrooms when I have them on hand.
Once the potatoes and onions are soft, remove them from the skillet. Set aside and keep warm.
Add another tablespoon olive oil to the skillet and brown the Chorizo sausage, breaking it up with a spatula as it cooks.
Once Chorizo is browned and cooked through, add bell pepper(s) and cook until softened slightly. Return potato/onion mixture to the skillet and stir to combine.
Season mixture with garlic powder, salt and pepper. Stir to combine.
Add minced garlic, stir to combine. Cook for 1-2 minutes.
Have you tried the frozen crushed garlic yet? I picked this up at Trader Joes and I LOVE IT! It retains the flavor of freshly minced garlic and tastes much better than the minced garlic in the jars. You store this in the freezer, so it keeps for a really long time. Pop out what you need when you are cooking. No need to thaw it either. Each cube is the equivalent of one clove of garlic. This has become a staple in my kitchen!!!
*This is not a paid product endorsement; just sharing a product I recently discovered and love.
Turn off heat and top mixture with shredded cheese.
Cover skillet and let sit for 5-10 minutes or until cheese is melted.
TASTY VARIATION: While you are waiting for the cheese to melt, you have time to fry up some eggs, over-medium. Don’t over cook the eggs. Make sure to keep the yolk soft and runny. Top each serving with an egg. Puncture the yolk and allow the runny yolk to ooze down onto the hash.
OH MY GOODNESS!!!
Top each serving with a dollop of sour cream and salsa, and garnish with a few slices of Jalapeño if desired.
Give this recipe a try as soon a possible! I guarantee you are going to love not only, how easy it is to make, but how utterly, ridiculously delicious it is!!! It’s the perfect, fill-you-up-from-the-inside-meal…for breakfast or dinner, or anytime!
Cheesy Chorizo Potato Hash
Equipment
- large skillet
Ingredients
- 2 tbsp olive oil
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 1 lb Chorizo sausage, casing removed
- 3 cloves garlic, minced
- 1 red, orange, and/or yellow bell pepper chopped
- 1 tsp garlic powder
- salt & pepper, to taste
- 1½ cups Cheddar cheese, grated
- ½ cup sour cream, to serve
- ¼ cup salsa, to serve
- sliced Jalapeño, optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add diced potatoes and chopped onion, and cook until potatoes are soft and onions are starting to brown, about 10-15 minutes.
- Remove potato/onion mixture from the skillet. Set aside and keep warm.
- Add another tablespoon of olive oil to the skillet.
- Brown Chorizo sausage in the skillet, breaking it up into small pieces with a spatula as it cooks.
- Once Chorizo is browned and cooked through, add bell pepper(s) and cook until softened slightly. Return potato/onion mixture to the skillet and stir to combine.
- Season mixture with garlic powder, salt and pepper. Stir to combine.
- Add minced garlic, stir to combine. Cook for 1-2 minutes.
- Turn off heat and top mixture with shredded cheese. Cover skillet and let sit for 5-10 minutes or until cheese is melted.
- Top each serving with a dollop of sour cream and salsa, and garnish with a few slices of Jalapeño if desired.
Did You Make This?
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This looks absolutely delicious! Yummy!!