Hello, food lovers! Today, I’m excited to share with you a delightful breakfast dish that’s sure to brighten your morning. Say hello to the Spanish Sunrise: Chorizo and Potato Breakfast Hash with Poached Eggs. This hearty meal is packed with bold flavors, perfect for a leisurely weekend breakfast or brunch with family and friends.
Now, I must confess, breakfast is one of my favorite meals of the day. There’s something so comforting about the smell of sizzling ingredients in the morning. And when I think of a meal that fills both the stomach and soul, I often gravitate towards this flavorful hash.
Chorizo holds a special place in my heart. Its smoky, spicy kick effortlessly jazzes up any dish, and paired with tender potatoes and runny poached eggs, it’s pure magic. This breakfast hash invites you to gather around the table, chat, sip a warm drink, and savor every bite.
To start this easy yet impressive dish, you’ll need a good quality skillet. Begin by crisping up slices of chorizo, letting its amazing aroma fill your kitchen. Then, in goes the onions and red bell pepper for added sweetness and color. I love how these vibrant ingredients come together like a colorful painting!
Diced potatoes join the party next, soaking up all those delicious juices from the chorizo. Adding a sprinkle of smoked paprika gives the hash an extra depth of flavor that perfectly complements the chorizo. While it cooks, prepare to poach your eggs. These little beauties will take this dish to the next level with their creamy yolks.
Once everything is ready, it’s time to assemble. There’s nothing more satisfying than the sight of those gorgeous poached eggs perched on top of the golden hash. A sprinkle of fresh parsley adds a touch of freshness and a pop of color.
This breakfast hash not only satisfies your taste buds but also sets a joyful tone for the day ahead. It’s versatile, too, so feel free to throw in some of your favorite vegetables or spices.
As I often say, food is a wonderful way to express creativity—so have fun with it! Whether you’re cooking for just yourself or your entire family, dishes like this bring people together and create lasting memories.
So grab a fork and dig in! I hope you savor each bite of this mouthwatering Spanish Sunrise. Until next time, happy cooking and bon appétit!
Ingredients
– 200g chorizo sausage, sliced
– 500g potatoes, peeled and diced
– 1 medium onion, chopped
– 1 red bell pepper, chopped
– 2 tablespoons olive oil
– 4 large eggs
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Add the sliced chorizo to the skillet and cook for 3-4 minutes, stirring occasionally, until it starts to release its oils and becomes slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and red bell pepper, and sauté for about 5 minutes, or until the onion is soft and translucent.
4. Add the diced potatoes to the skillet, season with smoked paprika, salt, and pepper, and cook for about 15-20 minutes. Stir occasionally until the potatoes are golden brown and cooked through.
5. Return the cooked chorizo to the skillet and mix everything together. Allow the flavors to meld by cooking for an additional 2-3 minutes.
6. In a separate saucepan, bring water to a gentle simmer for poaching the eggs. Crack each egg into a small dish and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a more set yolk.
7. Use a slotted spoon to carefully remove the poached eggs from the water and place them on top of the chorizo and potato hash in the skillet.
8. Garnish with freshly chopped parsley and serve immediately. Enjoy your delicious Spanish Sunrise breakfast hash!
