Hello everyone!
Al here – back in the kitchen, apron tied on and ready to share another one of my culinary escapades with you. With four lively kids running about, mornings in our house are a whirlwind of energy, laughter, and yes, sometimes a bit of chaos. Between Edward’s early-morning dinosaur hunts, Alexander’s love for music (and banging on pots), Barnaby’s endless curiosity, and little Phillipa’s giggles, breakfast needs to be something that can fuel us all up while still being delicious and satisfying.
Today, I’m excited to bring you a breakfast dish that’s not only hearty but full of robust flavors – Savory Chorizo and Potato Breakfast Hash with Poached Eggs. This dish is perfect for mornings when you need something a bit more substantial, perhaps before a family day out or on weekends when you’ve got a bit more time to enjoy breakfast.
Let’s dive into why this dish works so well. First, there’s the chorizo. It’s smoky, spicy, and adds such a depth of flavor that you really don’t need much else to make the dish sing. Combine that with golden, crispy potatoes and the natural sweetness of red bell peppers and onions – it’s a match made in heaven. Top it with a perfectly poached egg, and you’ve got a breakfast that’s both indulgent and nourishing.
Another reason I love this dish is that it’s quite adaptable. If you don’t have chorizo on hand, you can easily substitute it with any spicy sausage you prefer. And for a bit of a twist, you can throw in some different vegetables – zucchinis and tomatoes work wonders too.
Cooking with my children always brings an added level of joy. Edward and Alexander are usually keen to help by mixing ingredients or stirring the pan (safely, of course), while Barnaby and Phillipa watch with fascination. Cooking is a family affair for us, and I hope this recipe brings your family as much joy as it brings mine.
So, let’s get to it! Here’s the method for our delightful Savory Chorizo and Potato Breakfast Hash with Poached Eggs.
METHOD:
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced chorizo sausage and cook for 5-7 minutes, stirring occasionally, until it becomes crispy. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the skillet.
3. Add another tablespoon of olive oil to the skillet, then add the diced onions. Cook for 3-4 minutes until they start to soften.
4. Add the diced potatoes to the skillet. Season with salt, pepper, smoked paprika, and chili flakes. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and tender.
5. Stir in the diced red bell pepper and minced garlic. Cook for an additional 5 minutes, allowing the peppers to soften.
6. Return the crispy chorizo to the skillet, mixing it with the other ingredients. Cook for another 2-3 minutes to combine the flavors. Keep the hash warm on low heat while you poach the eggs.
7. Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.
8. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs from the water.
9. Serve the chorizo and potato hash topped with poached eggs. Garnish with fresh parsley and sliced avocado (if using).
10. Enjoy immediately!
This dish works perfectly as a centerpiece for a leisurely weekend breakfast or brunch, especially if you can share it with those you love. I hope you give it a try, and as always, I’d love to hear how it goes in your kitchen. Feel free to drop a comment below or share your creations on social media with #AlsCookingBlog.
Until next time, happy cooking!
-Al
Ingredients
– 200g chorizo sausage, diced
– 500g potatoes, peeled and diced
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– 4 large eggs
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– 1 avocado, sliced (optional)
Method
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced chorizo sausage and cook for 5-7 minutes, stirring occasionally, until it becomes crispy. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the skillet.
3. Add another tablespoon of olive oil to the skillet, then add the diced onions. Cook for 3-4 minutes until they start to soften.
4. Add the diced potatoes to the skillet. Season with salt, pepper, smoked paprika, and chili flakes. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and tender.
5. Stir in the diced red bell pepper and minced garlic. Cook for an additional 5 minutes, allowing the peppers to soften.
6. Return the crispy chorizo to the skillet, mixing it with the other ingredients. Cook for another 2-3 minutes to combine the flavors. Keep the hash warm on low heat while you poach the eggs.
7. Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.
8. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs from the water.
9. Serve the chorizo and potato hash topped with poached eggs. Garnish with fresh parsley and sliced avocado (if using).
10. Enjoy immediately!
