Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Name: Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

Carne y Huevos con Hash de Papa y Salsita Asada

Recipe Yield

6 servings

Cooking time

40 minutes

Rate this recipe

4.50 from 6 votes

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.

Comments

40comments inSinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Theresa Corona

Jun 05

This combo of steak and chorizo was so delicious and not something g I ever thought to combine. Great taste and a very beautiful dish.

1. Pati Jinich
  
  Jun 13
  
  Thanks so much for the lovely review Theresa, so glad you enjoyed this recipe 🙂
  
Julia Costa Rodenhiser

Jan 21

I was watching this episode after dinner and my 7 year old son, Benicio, came to me and said that he was still hungry. I asked him if the episode was making him hungry. He said very sadly, “yes”. It was so funny to me but proof that I needed to come to the website today to get this recipe!

1. Pati Jinich
  
  Jan 22
  
  Aw, how cute! Hugs to you and Benicio 😉
  
peggy sena

Jan 21

very delisious recipe

1. Pati Jinich
  
  Jan 22
  
  So happy you liked it Peggy 🙂
  
Tami

Apr 08

Love! Love! Love! This was awesome!, Husband and I made this for Easter Sunday. One of the best ones yet.
We started watching your show about 6 months ago on KVIE/PBS and have vowed to make at least 1 dish a week from the show or the cook book that I bought. Have made the fiesty shrimp and cheesey tacos and the fiesta refried beans several times. Also the Red Pozole! MMMMM good!

Thanks for the inspiration!
Tami and Ron

1. Pati Jinich
  
  Apr 11
  
  Thank you guys! Love reading your messages and love the “Cook at least 1 Pati dish a Week” Challenge, abrazos!
  
Feliciana Cantu

Feb 11

Like to make this recipe it looks delicious 😋

1. Pati Jinich
  
  Feb 15
  
  Hope you’ll give it a chance soon Feliciana, let me know how you like it 🙂
  
Kim

Dec 09

Thanks Pati as I told you before your recipes have turned a polish home into a mexican home at least once a week sometimes more. I follow your recipes but sometimes have to cut them in half. Would it be possible to add the prep time and the amount it feeds? I know this would hel me and other busy families also. Thanks for all you do, your show always lifts me up. Even if I had a bad day you always make me smile. I also love your boys, wouldnt it be a great world if everyone was like your family. Merry Christmas

1. Pati Jinich
  
  Dec 11
  
  Thanks so much for the kind words Kim and also for the suggestions. The recipes normally have the information about servings on the top right corner below the picture 😉
  
Florencia.O

Sep 25

You are pretty Amazing Pati Jinich!
Thanks so much with this Recipe it has made my patty feel full and happy he loves chorizo and adding steak was absolutely smart thank you again, I will continue to follow you and continue to try different recipes😋🤩

1. Pati Jinich
  
  Oct 04
  
  Thanks so much Florencia, I am so happy to read you are enjoying my recipes! Check the website as I have the new ones from Sonora up and ready 🙂
  
Florencia.O

Sep 25

You are pretty Amazing Pati!
Thanks so much with this Recipe it has made my patty feel full and happy he loves chorizo and adding steak was absolutely smart thank you again, I will continue to follow you and continue to try different recipes😋🤩

1. Pati Jinich
  
  Oct 04
  
  Muchas gracias Florencia!
  
Jennifer Quinn

Sep 22

So delicious!!!

1. Pati Jinich
  
  Sep 24
  
  Yay! Glad you liked it Jennifer 😉
  
Lizette Hopkins

Aug 10

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?

1. Pati Jinich
  
  Aug 11
  
  You can do it that way if you prefer Lizette, it will work perfectly!
  
Annierae P.

May 24

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!

1. Pati Jinich
  
  May 28
  
  Thanks to you Annierae for tuning in! I hope you enjoy these eggs as much as I do 😉
  
Yenna

May 22

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. Pati Jinich
  
  May 23
  
  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 😉
  
Anete B.

May 18

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. Pati Jinich
  
  May 20
  
  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.
  
Robert Gonzalez

May 05

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

1. Pati Jinich
  
  May 11
  
  Thanks for sharing Robert! Love to hear you guys enjoyed this recipe 😉
  
Gary Heffelfinger

May 03

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. Pati Jinich
  
  May 04
  
  Thanks for following Gary! I am sure you Hispanic friends will love this recipe 😉
  
Noemi Keough

Apr 12

Outstanding Patti you are the best!!

1. Pati Jinich
  
  Apr 16
  
  Thank you Noemi, glad to read you enjoyed it!
  
Irma Irene Bautista

Feb 16

What is Potato Hash?

1. Pati Jinich
  
  Feb 18
  
  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!
  
Bob

Nov 21

what is potato hash? How do u make that? Also, what is an anaheim chile?

1. Pati Jinich
  
  Nov 26
  
  It’s like a potato cake, Bob. Here’s the recipe: http://patijinich.com/pati_2020/potato-hash-cake/ Enjoy!
  
richard prager

Nov 20

I have to keep this short because my mouth is already watering for this wonderful meal. Off to the kitchen. Thanks.

1. Pati Jinich
  
  Nov 21
  
  Have fun, Richard!
  
Sara

Nov 20

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.

1. Pati Jinich
  
  Nov 21
  
  Yay! It is such an amazing place.

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That