Poblano & Chorizo Breakfast Hash
I've found it, you guys: the perfect make-ahead breakfast.
Not only is it perfect for when your friends are coming over for brunch and you want to sleep in, but it's also perfect to make up a batch on Sunday and then eat it throughout the week (holy shit, REAL breakfast on weekdays before work — what is this wizardry?!). Of course, you don't have to make it ahead of time, but you can and I highly recommend it. That's why I wrote up this recipe to serve eight people (or you, eight times).
I actually came up with this breakfast hash recipe while hungry and tired, staring into space like a zombie in the produce section at Cub Foods on Friday night. At about 9 p.m. I realized I had invited a bunch of friends to come over for brunch on Saturday and still had no plan... and no groceries.
So my half-asleep self thought of this recipe while leaning heavily on a shopping cart. Then she bought the ingredients (and didn't even forget anything, which my awake self would never manage). She prepped almost the entire breakfast that night in pajamas, didn't burn the house down and then passed out around midnight.
The next morning, my fully-awake self got to reap the benefits of this late-night sleep-shopping/cooking session that I barely remember.
Turns out, half-asleep self is a really good cook. She made this beast of a hash and a Cilantro-Lime Crema to go with it.
Poblano & Chorizo Breakfast Hash
gluten-free, Whole30-approved & paleo recipe | serves 6-8
Ingredients
8 medium potatoes, diced
olive oil
3 yellow onions, diced
4 poblano peppers, seeded and diced
3-4 garlic cloves, chopped
1.5 lb. chorizo, no casing
salt and pepper to taste
fried eggs (1-2 per person)
fresh cilantro, green onions & sliced radishes to garnish
a batch of Cilantro-Lime Crema
Instructions
Preheat the oven to 375.
Toss the potatoes with olive oil and spread them out on baking sheets. I prefer not to line them because potatoes stick on foil/parchment and it’s annoying. Sprinkle with salt and pepper.
Toss the poblano peppers, onions and garlic cloves together with olive oil and spread them out onto another baking sheet (you can line this one!). Sprinkle with salt and pepper.
Roast the potatoes for about 15-20 minutes or until they are cooked through, checking on them and stirring once or twice to make sure they brown evenly.
About 5 minutes after the potatoes go in, put the poblano/onions/garlic baking sheet into the oven. Roast for a total of ~12 minutes or until everything is soft. (These are just guidelines and ovens vary, so keep an eye on both your potatoes and poblanos — you'll know when they are done!)
Meanwhile on the stovetop, brown the chorizo well in a large skillet and find a really big bowl that will fit the entirety of the hash.
Once the potatoes and veggies are done roasting, mix them all together thoroughly in that big bowl with the chorizo (and the chorizo drippings, mmm).
Taste and add salt and pepper if needed.
Top each serving with a fried egg, fresh cilantro, green onions, lime, sliced radishes and Cilantro-Lime Crema.
Notes
100% without exception — you must make this crema and serve it on top.
Make-ahead tips for a crowd: Brown the chorizo and roast the hash the night before. Mix it all up in a big casserole dish, let it cool fully and store it in the fridge. In the morning, spread the hash back out onto a couple of baking sheets to warm and crisp it back up (if you keep it in the casserole dish, it won't get crispy). Set the oven to 300, and it'll take maybe 15 minutes or so. You can just keep it warm in the oven (~200 degrees) until your people (and your eggs) are ready to eat!
Make-ahead tips for just you: Brown the chorizo and roast the hash the night before. Mix it all up in a big dish, let it cool fully and store it in the fridge. In the morning, spoon a serving into a non-stick skillet and heat it up, stirring occasionally. It only takes maybe 10 minutes and it'll get nice and crackly-crispy in the pan — yum. At the same time (in another skillet), fry an egg. Load it all up with sauce and garnishes and eat.
It's possible (and easy, at least in the grocery stores in Minneapolis) to find pre-made paleo-friendly chorizo — just check the labels. Otherwise, I'm sure there are some wonderful spice blends out there on the internet that you can use with ground pork to make your own.
