This Mexican chorizo hash is one of those dishes I came up with as I was rummaging around in the freezer. We had a package of good chorizo from Logan’s Sausage, a local family-owned company, and as I stood with it in my hands, I saw in my mind a picture of colorful hash. My guys are big sausage lovers, and they would eat Mexican food every day of the week. So I threw together some Mexican chorizo, onions, potatoes, bell pepper, Anaheim pepper, corn, and black beans for breakfast that weekend, and they devoured it.
My guys all chose different toppings, but my favorite was our homemade ranchero sauce, some cilantro leaves, avocado chunks, and a sprinkling of sharp cheddar cheese. For people with lactose-intolerance, cheddar is a good cheese choice because it contains a very low amount of lactose, less than 0.1 grams of lactose per ounce of cheese. Other aged cheeses, such as Monterrey Jack and Colby, also have minimal amounts of lactose and work well for this dish.
No matter what you choose to put on top, this makes a great weekend breakfast dish.
One thing I love about this dish is its flexibility. Change the sausage, use different potatoes or beans, make your own ranchero sauce or use bottled salsa. Pick the ingredients and make it your own.
Mexican Chorizo Hash
- large pan with tall, straight sides
- 1 pound Mexican chorizo (casing removed, crumbled)
- 1 large onion (diced)
- 1 pound small red potatoes (or sweet potatoes, peeled and diced)
- 1 cup fresh corn kernels
- 1½ cups cooked black beans (or pinto beans)
- 1 red bell pepper (seeded diced)
- 1 Anaheim pepper (seeded and minced)
- salt and pepper (to taste)
- shredded sharp cheddar cheese
- ranchero sauce (or salsa)
- diced avocado
- cilantro leaves
- Cook the crumbled chorizo in the large skillet over medium heat until browned, about 5 minutes. If the pan has a lot of drippings, strain the meat and drain on a plate lined with a paper towel. Pour off all but 2 tablespoons of the drippings. For very lean chorizo with little to no drippings, add a little sunflower oil. Sauté the onions, bell pepper, and jalapeno until soft, about 5 minutes. Add the diced potatoes and sauté, stirring occasionally, until the potatoes are soft and lightly browned, about 10 minutes.
- Stir in the corn and beans and continue to cook until thoroughly heated, about 5 minutes. Return the cooked chorizo to the pan and stir, cooking until it's all evenly hot, about 2 more minutes. Season with salt and pepper to taste.
- Serve with shredded cheddar cheese, ranchero sauce, diced avocado, and cilantro leaves.
More Hearty Breakfast Recipes
[Disclosure: I am an ambassador for the National Dairy Council Beyond Lactose Intolerance awareness campaign.]