Chorizo Chili Cheese Hash Recipe

Par-cook the potatoes

Bring a medium pot of salted water to a boil. Add the diced potatoes and cook until just tender when pierced with a fork, about 6–7 minutes. Drain well and spread on a tray to steam off moisture for 2–3 minutes.

Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the drained potatoes in a single layer (you may need to do this in two batches to avoid crowding). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Allow potatoes to cook undisturbed until golden and crisp on one side, about 4–5 minutes.

Flip the potatoes and continue to cook until most sides are golden and crisp, another 3–4 minutes. Transfer crisped potatoes to a plate and set aside.

In the same skillet over medium heat, add the fresh chorizo, breaking it up with a spatula. Cook until browned and cooked through, about 6–8 minutes, and most of the fat is rendered.

Push the chorizo to one side of the pan. Add the diced onion and green bell pepper into the center of the pan (if pan is dry, add a splash of oil). Sauté until softened and translucent, about 4 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stir the potatoes back into the skillet with the chorizo and vegetables, combining well. Reduce heat to medium-low while you prepare the chili seasoning.

Push the potato–chorizo mixture to one side of the skillet (or remove briefly to a bowl if pan is crowded). Add the tomato paste to the empty side and cook for 1 minute, stirring, to deepen the flavor.

Add the fire-roasted diced tomatoes, minced chipotle, smoked paprika, ground cumin, ancho chili powder, and Worcestershire sauce. Stir to combine, then add 1/2 cup chicken or vegetable stock to loosen the mixture. Scrape any browned bits from the bottom of the pan.

Return everything to a single layer in the skillet (if you removed components earlier). Simmer the combined mixture over medium-low heat for 3–4 minutes until slightly thickened and cohesive — the tomatoes and stock should cling to the potatoes and chorizo without being soupy. Taste and adjust seasoning with a pinch more salt if needed.

Reduce heat to low. Sprinkle the shredded sharp cheddar and Monterey Jack evenly over the top of the hash. Cover the skillet with a lid for 2–3 minutes, or until cheese is melted and bubbling.

Remove the lid and scatter chopped cilantro, sliced scallions, and pickled jalapeños (if using) over the melted cheese. Squeeze lime wedges over individual portions when serving.

If adding eggs: heat a small nonstick skillet over medium and melt 1 tablespoon butter. Crack eggs into the pan and fry to desired doneness (sunny-side up recommended) — about 3–4 minutes for set whites and runny yolks. Season eggs with a pinch of salt and pepper.

Top each serving of chili cheese hash with a fried or poached egg if desired. Serve immediately while hot.