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Savory Blackstone Breakfast Hash with Chorizo and Easy Over-Easy Eggs

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A hearty and flavorful breakfast hash featuring spicy Mexican chorizo, crispy potatoes, sautéed peppers and onions, topped with perfectly cooked over-easy eggs. Ready in under 30 minutes, this recipe is perfect for busy mornings or relaxed brunches.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 3 medium russet potatoes, diced into ½-inch cubes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 4 large eggs
  • A handful fresh cilantro, chopped

Instructions

  1. Rinse and dice 3 medium russet potatoes into ½-inch cubes. Toss them in a mixing bowl with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cumin, salt, and pepper. Dry the potatoes well after rinsing to get maximum crispness.
  2. Preheat your Blackstone griddle to medium-high heat (around 375°F). Spread the potatoes evenly on the surface and cook undisturbed for about 7–8 minutes to form a crispy crust before stirring.
  3. While the potatoes cook, crumble and cook 8 ounces of Mexican chorizo on a cooler spot of the griddle or in a separate pan until browned and fat has rendered, about 5–6 minutes. Set aside, do not drain the fat.
  4. Add diced onion and bell peppers to the griddle in the chorizo fat. Cook for 5 minutes until softened and slightly caramelized. Add minced garlic for the last 1 minute, being careful not to burn it.
  5. Combine the chorizo, cooked veggies, and crispy potatoes on the griddle. Stir to combine and heat through for about 3 minutes until uniformly golden and sizzling.
  6. Clear a flat space on the griddle and crack 4 large eggs. Cook over-easy by frying until whites are set but yolks remain runny, about 2 minutes per side. Use a wide spatula to gently flip the eggs without breaking the yolks.
  7. Serve the hot hash topped with an over-easy egg and garnish with fresh chopped cilantro. Optionally, sprinkle flaky sea salt or hot sauce for extra flavor.

Notes

Use fresh russet potatoes for best crispness; thawed frozen diced potatoes can be used as a shortcut but may be less crispy. Do not drain chorizo fat; use it to cook the veggies for added flavor. For a vegetarian version, substitute chorizo with smoked paprika-seasoned tempeh or sautéed mushrooms. Cook eggs fresh each time for best texture; reheating eggs is not recommended.

Nutrition

Keywords: breakfast hash, chorizo, over-easy eggs, Blackstone griddle, easy breakfast, spicy breakfast, skillet hash

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