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 I’ll earn a small commission at no cost to you. Thanks for supporting Life As A Strawberry!

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Let’s talk about breakfast!

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.

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.

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.

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 1x

Description

An easy chorizo breakfast hash for your next brunch.

Scale

Ingredients

FOR THE HASH:

3 Tbsp. extra virgin olive oil, divided
1/4 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:

1/4 cup plain greek yogurt
1 Tbsp. lime juice
salt and pepper to taste

Instructions

FOR THE HASH:

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)
Add onion and garlic to oil and sauté until onion is translucent, about 3 minutes.
Add potatoes, chorizo, salt, and pepper to skillet and give it a quick stir.
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.
Add chopped arugula to skillet and stir to combine. Remove hash from the heat and set aside while you fry the eggs.
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:

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.
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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Chorizo Breakfast Hash with Lime Greek Yogurt Crema