Potato Hash with Corn, Chorizo and Eggs

potatochorizoeggs

Potato Hash with Corn, Chorizo and Eggs

Potato Hash with Corn, Chorizo and Eggs

Huevos con Papa Hash, Elote y Chorizo

Recipe Yield

4 servings

Cooking time

40 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

  • 1 pound Mexican chorizo or longaniza casings removed, chopped
  • 1 cup corn kernels fresh or thawed from frozen
  • 1 to 2 jalapeños stemmed and sliced
  • 4 tablespoons olive oil
  • 1 large white onion halved and slivered
  • ¾ pound Yukon Gold or russet potatoes peeled and grated
  • 1 teaspoon kosher or coarse sea salt or to taste, divided
  • ½ teaspoon freshly ground black pepper
  • 8 eggs

To Prepare

  • In a large skillet set over medium-high heat, cook the chorizo for about 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until it starts to crisp and brown. Add the corn and jalapeños, stirring to coat in the rendered chorizo fat, and cook for 2 to 3 minutes until the jalapeños soften and corn begins to brown. Scrape the chorizo, corn, and jalapeños into a bowl and set aside.
  • Pour the olive oil into the same skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for about 15 minutes, until they are completely wilted and their edges have begun to brown. Incorporate the potatoes, add ½ teaspoon salt and pepper and continue to cook, stirring frequently, for another 15 minutes, until the potatoes are completely cooked and mixture has browned a bit more. Incorporate the chorizo, corn and jalapeño mixture.
  • In a medium bowl, beat the eggs with the remaining ½ teaspoon salt. Pour over potato and chorizo mixture and cook, stirring to give it your desired scrambled texture and until it cooks to your liking. I like my eggs soft cooked, not runny, but not dry, which takes about 3 to 4 minutes. Serve while hot.

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Comments

16comments inPotato Hash with Corn, Chorizo and Eggs

  1. Magda

    Nov 03

    Hola Pati! Nunca había probado los huevos con chorizo de esta manera, nos encantó a toda la familia. También prepare la salsa verde con piquín y estaba regia.
    Gracias

    1. Pati Jinich

      Nov 09

      Que bueno que todos los disfrutaron Magda! Y es que esta salsa esta deliciosa, les mando un abrazo!

  2. Maria G

    Nov 01

    When you say mexican chorizo is it pork or beef chorizo? Haven’t been able to find soy chorizo which I prefer😞

    1. Pati Jinich

      Nov 02

      Traditionally Mexican chorizo is made out of pork Maria 🙂

  3. Lupe dumont

    Oct 29

    Does jalapeños have to be cook in water first to soften?

    1. Pati Jinich

      Nov 02

      Not at all Lupe, just throw them raw in the skillet 🙂

  4. Lupe dumont

    Oct 29

    My grandchildren will
    Like. I hope I don’t lose your recipe.

    1. Pati Jinich

      Nov 02

      You will not, but if you do it is always here on the website. Hugs to you and the kids, hope they will enjoy this recipe 😉

  5. Lorena

    Oct 29

    Sound delicius,Thank you
    Will be a lunch for tomorrow

    1. Pati Jinich

      Oct 29

      Yay, enjoy Lorena!

  6. Carina

    Oct 22

    Made this dish this morning because I was in the mood for a hearty breakfast and I happened to have all the ingredients on hand. It’s absolutely delicious! I’m a long-time vegetarian, so instead of Mexican chorizo I used Trader Joe’s soy chorizo and frozen roasted corn. I don’t like my eggs too soft, so I put the pan under the broiler for a few minutes to ‘set’ the eggs. It turned out into a large frittata, sort of, and then you can cut it into eighths or fourths, depending on how many people you’re serving. Thanks for this relatively easy and tasty recipe!

    1. Pati Jinich

      Oct 29

      Great idea Carina, liking the broiler part a lot so I may try it next time 😉

  7. Mary W.

    Oct 13

    Hello! I’m looking for an easy to prepare “in advance” recipe for a family brunch. Do you think most of this can be prepared a day in advance without adding the eggs until time to serve.

    Thank you!!!

    1. Pati Jinich

      Oct 26

      That would be a perfect idea Mary!

  8. Gabrielle Gonzalez

    Oct 13

    My mom and dad own a bakery call la farma and we used to make pan Blanco and every 2 hours we would eat chorizo and eggs with Papa’s and Chile rancho on the side and avocado all that reminds me of my mom and dad they’re from Chihuahua Mexico

    1. Pati Jinich

      Oct 26

      OMG Gabrielle, freshly baked pan blanco, yum!

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