Friday, July 19, 2013

Breakfast Buddies: Chorizo Hash


This weekend, Thatboy made me breakfast.  Better than that, he let me sleep in for a little bit and THEN he made me breakfast.

It reminded me I might have been slacking a bit in the breakfast department.  You see, I rarely make Thatboy breakfast.  During the week, I eat with Thatbaby and Thatboy usually skips breakfast.  On the weekends, we all eat together, but Thatboy usually makes himself a bowl of cereal and I go with yogurt.

This is a grown up, manly man kind of breakfast.  It's got meat and heat - both from the chorizo.  Thatboy finds it incredibly satisfying to pop his yolk and watch it run all over his potatoes.  I have to admit in taking the same pleasure.  Thatbaby gets his own version of this - scrambled eggs with potatoes and squash.  It's not as spicy, but then I deal with less tears.


Chorizo Hash
1 russet potato, peeled and chopped
1 small butternut squash, peeled and chopped
olive oil
4 oz chorizo
1/2 onion, chopped
4oz canned diced green chiles
2 eggs
  1. Preheat oven to 425.  Toss potato and squash with olive oil and place on a baking sheet.  Bake for 25 minutes, or until golden brown.
  2.  Cook chorizo in a skillet over medium heat for 5 minutes.
  3. Add onion and continue to cook for another 5 minutes, until onions are soft.
  4. Add green chiles, potato, and squash.  Cook for another 5 minutes and remove from the pan.
  5. In the same pan, fry the eggs.  
  6. Divide the hash between two plates and top each with a fried egg.

2 comments:

  1. Lucky girl!! I love a good runny egg yolk, pretty much all the time.

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  2. I want this for breakfast too!

    ReplyDelete