Potato Hash with Corn, Chorizo and Eggs
Huevos con Hash de Papa, Elote y Chorizo
Recipe Yield
4 servings
Cooking time
40 minutes
Rate this recipe
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.
Comments
28comments inPotato Hash with Corn, Chorizo and Eggs
Jose Santiago
Mar 19
I have a question. Can the jalapeño be swaped with green bell pepper? I have chronic asthma and jalapeño is not an option.
Pati Jinich
Mar 31
Absolutely Jose, go fir it and enjoy!
Sue Langton
Sep 23
This was DELICIOUS! I made the rojo corn tortillas with it and salsa Verde! It was a very filling breakfast for myself and my husband.
Pati Jinich
Oct 10
Wow, such a delicious breakfast combo Sue, so glad you guys enjoyed it!
Jewell Rothery
Apr 08
Pati thank You for your help in cooking
Jewell
Pati Jinich
Jun 06
Thanks to you for trying my recipes Jewell!
Margie
Jan 08
Pati
I really enjoy watching your program. I am definitely going to try this along with your Orange and piloncillo adobo pork roast. I tried the chorizo bacon bean recipe and the family loved it so I feel they will love these as well
Pati Jinich
Jan 30
Thanks so much for reaching out Margie, hope you guys enjoy those recipes!
Alysa
Nov 24
This is amazing with soy chorizo! My husband and I love it. I’m certainly making this again. Thanks for the great recipe.
Pati Jinich
Jan 01
So glad you guys liked it, yay!
Susan
Nov 23
Made this for lunch today, and as expected it was very nice. Especially with homemade corn tortillas and salsa verde. I did a couple of substitutions: half a pound of gound pork mixed with half a pound of chorizo, to lessen the level of heat (in our old age we no longer do well with a lot of heat); and in place of the potatoes (which I don’t eat), I used jicama. For us this recipe made at least 6 servings. It’s a definite keeper recipe. I probably won’t make it often because of the amount of time and effort it takes, but I would definitely make it again (probably a half recipe, to make it fit our lives better). I’m definitely glad I tried this. Thank you for inspiring me.
Pati Jinich
Jan 01
So glad you were able to adapt this recipe to your preferences and needs Susan, thanks for sharing!
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
Pati Jinich
Nov 09
Que bueno que todos los disfrutaron Magda! Y es que esta salsa esta deliciosa, les mando un abrazo!
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😞
Pati Jinich
Nov 02
Traditionally Mexican chorizo is made out of pork Maria 🙂
Lupe dumont
Oct 29
Does jalapeños have to be cook in water first to soften?
Pati Jinich
Nov 02
Not at all Lupe, just throw them raw in the skillet 🙂
Lupe dumont
Oct 29
My grandchildren will
Like. I hope I don’t lose your recipe.
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 😉
Lorena
Oct 29
Sound delicius,Thank you
Will be a lunch for tomorrow
Pati Jinich
Oct 29
Yay, enjoy Lorena!
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!
Pati Jinich
Oct 29
Great idea Carina, liking the broiler part a lot so I may try it next time 😉
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!!!
Pati Jinich
Oct 26
That would be a perfect idea Mary!
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
Pati Jinich
Oct 26
OMG Gabrielle, freshly baked pan blanco, yum!