So, here’s the thing.
This is the first breakfast hash I’ve ever made. In my life. I know! I can’t believe it either!
I’m not sure why it took me so long to make something this awesome, but it may stem from the fact that I grew up eating hash with some frequency. My dad makes a mean hash with potatoes, peppers, onions, eggs, and copious amounts of black pepper (his signature). I think because I ate it so much as a kid I didn’t think it was all that special? Maybe? Like I said, I’m not really sure.
Whatever the reason, you guys are lucky I got over it. Because THIS HASH ROCKS. What’s not to like about hash? It’s a bunch of yummy things cooked together and then (usually – at least in my world) topped with eggs. Yeah. Let’s get into it.
Are you a fan of sausage? I, for the most part, am not. It’s the fennel. It throws me. And breakfast sausage? Ick. No way. Give me all the bacon. I DO like sweet-spicy Italian sausage IN things, though, like meatballs/sauce, but only when the fennel is not really present. The exception to my sausage aversion? Chorizo.
Oh my gosh. Chorizo is my sausage spirit animal. Hah. Let’s just take a minute to revel in the horribleness of that sentence. Yup. Let it wash over you. Good? Good.
First and foremost, there’s no fennel in chorizo. It’s all onion, garlic, and paprika. All things I love. Plus, it gets the most incredible crispiness when rendered, similar to that of bacon. I have used it several times here on the blog, and my husband and I both lose our shiz over how good things with chorizo taste. This hash was no exception. I basically put some of my favorite things in a skillet coated with chorizo drippings and then covered them with runny egg yolk and the rendered chorizo. I mean… does life get any better than that?
Nope, it doesn’t.
I made this particular hash with brussels sprouts, a sweet potato that was withering away in my pantry, and some fun spices to amp up the flavor. It all started and ended with the chorizo. And eggs. POACHED eggs, which, despite how easy they are, seem fancy to me. Perfect for a weekend breakfast or brunch. Poached eggs are up there in the “ooo la la” category. I find them really easy to make (hint: it’s all about the simmer level of your water. Too high will mess it all up), but find that I don’t do so enough.
New goal: make poached eggs at least once a week.
The sweetness of the brussels and potato go so well with the crazy savoriness of the chorizo and spices. This hash has just a touch of heat and TONSSS of flavor. And it comes together fairly easily and quickly! It would go even faster if you were using up some leftover brussels or potato from dinner the night before (which is how/why my dad always made hash). Less cooking time required if that’s the case!
Between the poached eggs and crispy chorizo, I am in breakfast heaven with this dish.
Come, join me. Be my sausage spirit animal, too. You know you wanna.
1 medium sweet potato, cut into 1-inch cubes
1 cup diced or crumbled chorizo sausage
1 medium onion, finely diced
2 garlic cloves, minced
2 cups brussels sprouts, trimmed and halved
2 teaspoons brown sugar
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chipotle chile powder
4 large eggs
Salt and pepper, to taste
Chives or parsley, for garnish
Grated parmesan cheese, for garnish
Place a large cast-iron skillet over medium-high heat and bring a small pot of water to a boil.
Add the sweet potatoes to the boiling water and cook for 2-3 minutes, or until slightly tender. You don’t want them cooked all the way through or they will get mushy in the hash. Don’t drain the water (you’ll use it to poach the eggs). Reduce the heat so the water is simmering.
Meanwhile, cook the chorizo in the skillet until it is mostly rendered and crispy and then remove it from the pan to a plate lined with paper towels and set aside.
To the drippings, add the onion and garlic and sauté for 5 minutes. Add in the brussels, sugar, and spices and stir well to combine. Add in the drained potatoes and reserved chorizo and toss to combine. Cook for 10 minutes or so, stirring frequently, or until all the veggies are tender. Season, to taste, with salt and pepper.
Meanwhile, to the same pot of simmering water used for the potatoes, add a splash of white vinegar and swirl the water in a circular motion with a spoon or spatula. Carefully drop in the eggs, one at a time, and poach to desired doneness. For a runny yolk, I poach my eggs for about 3-4 minutes.
Top the hash with the poached eggs and season them with a little salt and pepper. Garnish the entire skillet with freshly grated parmesan and chopped chives or parsley just before serving.