Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Carne y Huevos con Hash de Papa y Salsita Asada
6 servings
Pati Jinich
Course: Breakfast
Cuisine: Mexican
Keyword: anaheim chiles, Chorizo, Eggs, onion, pati’s mexican table, potato hash, steak
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

Ingredients

  • 5 tablespoons vegetable oil, divided
  • 1 pound Mexican chorizo, casings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chiles, roasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steak, fat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

To Prepare

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

24 comments on “Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

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  1. This us the tastiest breakfast I’ve ever fixed. My very picky husband loved it! So I’m wondering why the steak, chorizo and onion cannot be cooked together in a Dutch oven on the stove top?

  2. Hi Pati! I saw the episode where you made this on KLRU here in Austin yesterday. I am RELIGIOUS when it comes to watching you on Saturdays. I purchased all of my ingredients today and am making it tomorrow morning. I can’t wait!!! Thank you!

  3. Hi Pati!
    I love pretty much everything I’ve tried when it comes to Mexican food. The only thing I have real problems with is Mexican Chorizo. It’s so very different from Spanish Chorizo. Which is at least palatable to me. I’m sure there isn’t really an alternative, so if there a way to make the Chorizo less greasy?

    1. Hey Yenna, you can put it in a hot pan, without any oil, breaking it in small pieces and leting it render all the fat. Then remove the chorizo with a slotted spoon and pat it dry with paper towels. Most of the fat will be gone 😉

  4. Hola Pati,
    My husband and I love your show! It’s really great learn about Mexican culture, History and the delicious food!
    We have fun buying the ingredients and cooking them following your recipes strictly. The results are always fantastic. But we need your help! Which is the best way to adjust your recipes for a couple? We use the leftovers (they are precious!) in other dinners and recipes, but sometimes the servings are huge only for two.
    We are so excited to make the Sinaloa steak and eggs this week!
    Thank you! Gracias!

    1. Hi Anete! My recipes serve regularly 6 people, so you can go ahead and just half all the ingredients, that way you will have enough for both of you and a little bit for seconds if you like them 😉 Good luck.

  5. My partner and I absolutely adore you, Pati! Had so much fun making this hearty brunch and eating it for DAYS! Yum!

  6. This is an outstanding Mexican recipe. I live in Visalia ca. This is a community that is 60% Hispanic popularity. I have many friends who are Mexicans. I am thought of being a very good cook. I look forward to making this resipe for them.

    1. Hola Irma! A potato hash is typically a dish consisting of chopped up potatoes and onions fried in a cast iron skillet. The name comes from the French hacher, meaning “to chop”. The potato hash cake in this recipe is my own take and is baked in the oven. I hope you will consider giving it a try!

  7. I have been on that same trip several times and I love it!! We spent 1 or 2 nights in Divisadero too. I highly recommend this trip.