I think I’ve brought this up before, but I used to make these special breakfasts on weekends, every weekend, for Sean and myself. Several years ago, this ritual went by the wayside. Now that we’re in our new place (still finishing unpacking, so pictures will be coming once things are less messy around here), I wanted to start doing this again, even if it’s just on Sundays. Enter: Gouda and Chorizo Hash.
This recipe comes from the blog A Duck’s Oven. It’s been one of my favorites to follow regularly. Go check it out!
- ~6 oz. uncooked chorizo, or 1 stick cured chorizo
- 5 medium-sized new (red) potatoes, washed
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 5 eggs
- salt and pepper, to taste
- 4 oz. gouda, shredded
In a large skillet, cook the chorizo over medium heat until cooked through (if using the uncooked variety). If using the cured chorizo, cook it until most of the fat has cooked off and the outside is a bit crispy. Remove the chorizo from the skillet, but leave the fat in the pan, and set aside.
While the chorizo cooks, prick the potatoes with a fork. Microwave for 7 minutes or so to get the cooking process started. Cube the potatoes and add them to the large skillet, pressing them into a single layer and cooking over medium heat. Add the paprika, cayenne pepper, salt, and pepper. Stir to combine and press into a single layer again.
Add the onion, bell pepper, and garlic, stirring to combine everything. Every few minutes, stir things around and press it into a single layer again. Once the potatoes are softened to your liking, remove everything to a large plate and set aside.
Beat the eggs and add to the large skillet. Scramble, stirring occasionally. Once the eggs are cooked, add the chorizo and potato mixture back into the skillet. Stir to combine.
Remove from the heat. Top with shredded gouda, and cover for a few minutes, or until the cheese is melted. Enjoy!