What should I do with leftovers?

Let leftover hash cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat hash in a skillet over medium-high heat and serve it as is or use it as a filling for some tasty breakfast tacos!

What should I do if the potatoes stick to my pan?

To prevent sticking, first make sure your pan is nice and hot! Also, try to move the potatoes as little as possible: Let them sit in one place for a few minutes, and once they develop a nice crust, they'll pop right off the surface of the hot pan! This can take some practice . If you end up with burnt-on potato pieces (it happens!) don't worry - they're easy to clean. Read more: How to clean burnt food off stainless steel cookware .

What kind of skillet should I use?

We recommend using a large (at least 12") cast iron skillet or stainless steel pan when making hash. Be sure to preheat your pan for best results (learn more: How to heat pans before cooking ). You can use a nonstick skillet if you prefer, but you'll get a better sear on your potatoes with cast iron or stainless steel. If you only have a smaller skillet, you can work in batches: Cook the chorizo, then crisp the potatoes and remove them to a separate bowl before cooking the onions and garlic on their own (like we do in our Leek and Mushroom hash ).

Chorizo Hash with Lime Greek Yogurt Drizzle

Description

An easy chorizo breakfast hash for your next brunch.

Ingredients

Scale

For the Hash:

1/2 pound chorizo sausage
1 large russet potato, diced into 1/2-inch pieces
1/2 large yellow onion, diced (about 1 cup)
2 large cloves garlic, minced
salt and pepper to taste
2 heaping cups roughly chopped kale
2-4 eggs

For the Sauce:

1/4 cup plain Greek yogurt
1 Tablespoon lime juice
salt and pepper to taste

Optional Toppings:

Fresh cilantro
Sliced green onions
Cotija cheese
Sour cream
Salsa

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Instructions

Make the Hash:

Heat a large (at least 12" in diameter) cast iron or stainless steel skillet over medium-high heat. Add chorizo and cook, using a wooden spoon or sturdy spatula to break it up into pieces as it cooks. When the sausage is cooked, use a slotted spoon to remove it to a separate bowl, leaving the remaining fat in the pan.
Return the skillet to stove over medium-high heat. Add potatoes and cook for 10-15 minutes, stirring only occasionally, until potatoes are crispy and nearly cooked through.
Add onion and garlic to pan and sauté until onion is translucent, about 3 minutes.
Add salt and pepper to taste.
Return cooked chorizo to pan and add kale. Stir to combine and cook for 1-2 minutes, until kale has just barely wilted.
Remove hash from the heat and set aside.
Cook eggs using your preferred method (we made sunny side up eggs in these photos!)

Make the Drizzle:

Whisk Greek yogurt, lime juice, and a pinch of salt together in a small bowl. If the sauce is too thick, add a small splash of water or extra lime juice to thin it out to a drizzle-able consistency.

Assemble:

Top hash with cooked eggs, a drizzle of greek yogurt sauce, and any extra toppings (we used cilantro and green onions in these photos). Serve and enjoy!

Notes

Crispy potatoes can take some practice! For best results, use a cast iron skillet or a thick, high-quality stainless steel skillet, and let the pan preheat before adding any sausage or potatoes so it's nice and hot. A hot pan prevents ingredients from sticking, and helps develop a crispy browned crust on your potatoes. Learn More: How to preheat a pan.

Additions and Substitutions. Add bell peppers, mushrooms, spinach, or any extra veggies you have to this hash along with the onions and garlic. Swap the chorizo for Italian sausage or andouille sausage.

This hash makes 2 generous portions. If you're serving more people, add extra eggs to stretch it a bit further or use the handy 1x/2x/3x buttons above to scale up the recipe!

Cook your eggs however you like! We used sunny side up eggs in these photos, but you can do over easy, over medium, poached, or scrambled eggs here.