Spanish Chorizo Hash Recipe

Name: State and Lake Chicago Taverns Spanish Chorizo Hash Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200 grams Mexican chorizo; 2 cups Diced potatoes; 1 whole Avocado; 1 cup Lime crema; 1 whole Pickled Fresno pepper; 150 grams Queso Chihuahua; 0.5 cups Cilantro; 2 whole Eggs; 2 pieces Tortillas

Inspired by State and Lake Chicago Tavern

Time30m

Serves2

mexican chorizo, diced potatoes, avocado, lime crema, pickled fresno pepper, queso chihuahua, cilantro, served with two eggs, side of tortillas

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

1
Cook the Potatoes
In a large skillet over medium heat, add diced potatoes and cook until tender and golden brown, about 10-15 minutes. Stir occasionally to ensure even cooking.
2
Cook the Chorizo
Add the Mexican chorizo to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir to combine with the potatoes.
3
Prepare the Eggs
In a separate pan, fry the eggs to your preferred doneness (sunny-side up or over-easy).
4
Assemble the Hash
Once the chorizo and potatoes are cooked, remove from heat and stir in chopped cilantro. Transfer the hash to serving plates.
5
Serve
Top the hash with sliced avocado, crumbled queso Chihuahua, and pickled Fresno pepper. Serve with lime crema drizzled on top and warm tortillas on the side.

Spanish Chorizo Hash Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Cook the Potatoes

Cook the Chorizo

Prepare the Eggs

Assemble the Hash

Serve

More from State and Lake Chicago Tavern