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    Home » Recipes

    Chorizo Breakfast Hash with Lime Greek Yogurt Crema

    Published: Jan 12, 2015 · Last Updated: Jan 24, 2022

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    This quick and easy breakfast hash recipe has spicy chorizo sausage, fresh arugula, and a delicious Greek yogurt sauce to tie it all together. 

    This post contains affiliate links: if you buy something we’ll earn a small commission at no cost to you.

    Sunny side up egg on top of a scoop of hash on a navy blue plate. this recipe

    Let’s talk about breakfast!

    Potato hash in a cast iron skillet, topped with two over easy eggs.

    I love breakfast foods, but I rarely eat anything substantial in the morning. It takes me a good two hours to really wake up and turn into a functioning human, and breakfast is usually just way too much work.

    Waffles and pancakes and scrambled eggs and bacon and hash (THIS HASH OMG) really aren’t things I do in the morning. This might be why Life As A Strawberry is a bit lacking in breakfast recipes – by the time I’m hungry enough to cook and style and shoot a new recipe, it’s at least lunchtime.

    So breakfast foods are relegated to the occasional breakfast-for-dinner night or lazy Sunday afternoon.

    A dark plate with hash, topped with a steaming hot fried egg.

    This hash was one of the lazy Sunday afternoon types – we were hungry, we didn’t want to go outside (HELLO WINTER I AM ALREADY OVER YOU), and I had this uncontrollable need to fry a few sunny side up eggs. I’ve been all about putting eggs on top of things lately – fried eggs, poached eggs, more fried eggs.

    I feel like I started seeing a lot of eggs-on-top-of-food things a year or two ago, and then it kind of disappeared a bit, and then I saw some article about how putting an egg on top of things was “SOOO OVER” so naturally I decided this was the time to hop on the bandwagon.

    I can’t help it that I’m so hip and trendy.

    I think this hash is one of our new favorite things. Kyle has already requested it again, which is how you know it’s really REALLY good.

    Bonus: it comes together in less than 30 minutes with minimal prep, so you can even eat it for an actual breakfast during actual breakfast time! If that’s your kind of thing.

    Fork cutting into the yolk of an over easy egg on top of a scoop of breakfast hash.

    Love this recipe? Try my easy spring breakfast pizzas!The chorizo gives the hash a nice, subtle spice, and stirring chopped arugula in at the end adds a bit of peppery freshness. If you like things spicier, add a pinch of paprika, red pepper flakes, or some diced jalapeño to give the hash an extra kick.

    Personally, my favorite touch here is the lime and greek yogurt crema. Hash + eggs = great on its own, but it can feel a little heavy with so much potato and sausage.

    The crema adds a bit of extra protein (yay Greek Yogurt!) but also breaks up the heavy parts of the hash with a light, bright flavor.

    I’m into it.

    Large spoon in a cast iron skillet with breakfast hash, next to a small plate with a fried egg.

    Print
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    Dark blue plate with a scoop of hash topped with a sunny side up egg.

    Chorizo Breakfast Hash with Lime Greek Yogurt Crema

    • Author: Jessie
    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Total Time: 25 minutes
    • Yield: Serves 2
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    Description

    An easy chorizo breakfast hash for your next brunch.


    Ingredients

    Scale

    FOR THE HASH:

    • 3 Tbsp. extra virgin olive oil, divided
    • ¼ cup diced yellow onion
    • 1 clove garlic, minced
    • 1 large russet potato, diced into small cubes
    • 2 pre-cooked Chorizo sausages, diced
    • salt and pepper to taste
    • 1 cup chopped fresh arugula, plus extra for garnish
    • 2 eggs

    FOR THE SAUCE:

    • ¼ cup plain greek yogurt
    • 1 Tbsp. lime juice
    • salt and pepper to taste

    Instructions

    FOR THE HASH:

    1. Heat 2 Tbsp. of the olive oil in a large cast iron skillet over medium heat. (I like to use a 10″ inch skillet like this one from Lodge)
    2. Add onion and garlic to oil and sauté until onion is translucent, about 3 minutes.
    3. Add potatoes, chorizo, salt, and pepper to skillet and give it a quick stir.
    4. Let the potatoes cook without stirring – you want them to get nice and crispy! – for 5-10 minutes until lightly browned. Give the mixture a stir to flip the potatoes over so the other sides cook. Let cook another 5-10 minutes until potatoes are cooked through and easily pierced with a fork. If the potatoes start to brown too quickly, reduce heat to low.
    5. Add chopped arugula to skillet and stir to combine. Remove hash from the heat and set aside while you fry the eggs.
    6. Add remaining olive oil to a second large skillet and heat over medium-low heat. Crack two eggs into skillet and let cook until egg whites have set, 4-5 minutes.

    FOR THE SAUCE & ASSEMBLY:

    1. While eggs are cooking, whisk all crema ingredients together in a small bowl. Drizzle crema over hash. Top hash with any extra chopped arugula for a bit of extra color.
    2. When eggs are cooked, season them with a pinch of salt and pepper and set them gently on top of the hash. Serve immediately.

    Notes

    If the potatoes get too dry during cooking or you’re worried they may start to burn, deglaze the pan with a splash of water or chicken/vegetable stock.

    Add some spice by adding a bit of diced poblano pepper or a pinch of smoked paprika in with the onions and garlic.

    This hash makes 2 good sized serving portions – if you’re serving 3 or 4 people, fry up a few extra eggs to make it stretch a little farther!

    Need a cast iron skillet? Check out this one from Lodge!

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    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Discussion

    1. Laura :
      January 14, 2015

      This loos amazing! Definitely going to try it one weekend!

      Reply
      • Jessie :
        January 19, 2015

        Thanks, Laura! It’s one of our new favorites!

        Reply

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