The last few weekends I've realized that Cole and I have made time for what I lovingly like to call "planless weekends." You know, the weekends were you spend the majority of your time in pajamas, perpetually avoiding the shower, binge watching season after season of The Great British Baking Show and just generally taking a break from reality for two seconds. Because as summer starts to creep up and our social calendars start to fill up weekend after weekend until suddenly it's Christmas, its these lazy, low-key weekends that we crave, nay, need to unwind and recoup.
But because I'm a Type A planner through and through, no "planless weekend" is complete without some sort of plan, usually in the way of what we're eating for breakfast, lunch and dinner each day. As Aziz Ansari's loving character said on season two of Master of None, "It's never too early to plan ahead, especially when it comes to matters of the tum." And because a laid back weekend cannot be made complete without a hearty and delicious breakfast/brunch, I like to make sure our weekends starts off on the right foot with an epic brekky.
Breakfast is Cole's domain and, as of late, he's been whipping up some pretty amazing breakfast hashes on these lazy weekends. So amazing, in fact, I just had to trademark his name on this recipe that's become a household favorite. So for all of you that are about to partake in a relaxing, rather uneventful weekend, I present Cole's Chorizo Hash.
What I love and appreciate about Cole's cooking is, unlike me, he takes a bit more time to research before he gets going in the kitchen. Me, on the other hand, I sort of go off instinct which can lead to either amazing or not so amazing results but hey, we're talking about two different types of cooking genius here! Cole's favorite source for all things cooking tips is Serious Eats lead by one of our fav chef/food writers, Kenzi Lopez-Alt. Because Cole is just a big ol' nerd deep down, he loves Kenzi's scientific take on what makes food look and taste great. I make fun, but I'm the one reaping all the benefits from Cole's nerdiness!
The first time Cole made this chorizo hash, I almost cried it was so good. Cole has perfected how to build maximum flavor in this hash from spicy, savory chorizo, peppers and onions and create the crispiest, brownest morsels of potato you've ever seen or tasted. The key is to actually microwave the potatoes before they go into a hot cast iron skillet. This allows the potato starches to form a layer on to the outside of the potato which is optimum for crisping.
Top this stunner of a hash with runny fried eggs for an extra saucy element and you've got yourself one delicious breakfast or even dinner for that matter. The best part about this hash is it's totally adaptable. Once you know the method of how you cook your protein, your potatoes and veggies, you've really got a recipe for making hash with any flavor profile you desire. Swap out chorizo for bacon or regular breakfast sausage, toss some zucchini in and/or get creative with your peppers for more color and diversified flavor. Whatever it is, this hash is your oyster!
Huge shoutout to Cole for letting me share this fantastic recipe – enjoy!
Cole's Chorizo Hash
Serves two hungry individuals
- 2-3 medium-size Yukon gold potatoes, cut into bite-size pieces
- 5 oz chorizo
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Green onion, thinly sliced
- Fried eggs
Heat a cast iron or large non-stick skillet over medium high heat. Cook chorizo. Meanwhile, microwave potato chunks for 5-7 minutes, until potatoes are just tender. Remove chorizo from pan and set aside.
Add canola oil to skillet and add potatoes, scraping up brown chorizo bits. Season with salt, paprika and cumin and stir to combine. Cook for 10 minutes, stirring often until potatoes start to brown and become crisp. Add peppers and onions, stirring to combine with potatoes and cook for another 5 minutes. Meanwhile, cook your fried eggs to your desired liking, but the runnier the yolk, the better! Once peppers and onions are soft and potatoes are nice and brown, add chorizo and cook for 1-2 more minutes. Remove from heat and serve with fried eggs and green onions.
- Swap red bell peppers for poblano peppers, and red onion for green onions for even more southwestern flair
- Swap red onions for yellow onions for a milder, sweeter finish
- Top with avocado instead of green onions if you just really love yourself some 'cado!