Chorizo Potato Hash with Jalapeno Aioli
Kick your breakfast up a notch with this delicious chorizo potato hash, topped with a sunny side up egg and drizzled with a homemade jalapeno aioli!
Breakfast should be bold, exciting, and beyond tasty. This chorizo and potato hash is all those things and more! You’ll love the crispiness of the potatoes, spiciness of the chorizo, freshness of the spinach, creaminess of the fried egg, and silkiness of the homemade jalapeno aioli! It’s easy to customize this to your tastes, and adjust the spiciness if you’d prefer.
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When I posted my Oven Roasted Breakfast Potatoes nearly a year and a half ago (I just had to go
double triple check the date, because I can’t believe it’s been so long!), I had NO idea how much you all were going to love them! As of today, the post has been shared/pinned over 175,000 times. I’m totally doing a little couch dance right now, because obviously we love the potatoes, but knowing that you do, makes me even happier! So I knew I wanted to make another recipe that uses those potatoes, because they are such a crowd pleaser.
How pretty does that look?? I knew I’d have to do something with a fried egg, because I’m currently obsessed with them! My favorite way to have a fried egg is cooked over medium and fried so that there are crispy brown edges all around the white, and put on a breakfast sandwich… but a silky sunny side up egg is a very close second!! Plus, it’s just so fun to puncture the yolk and watch it run all over everything 😉
I definitely wanted to add a little kick to this potato hash, so I browned up some ground chorizo, (you can use beef or pork) and tossed it in with the potatoes. The creamy potatoes tame the heat from the chorizo, so you don’t have to worry about it being too spicy. If you’d prefer chorizo links instead, just slice them up and brown them 🙂
I’ve also been trying to eat more greens, so I tossed a handful of fresh baby spinach leaves on top of the potatoes and chorizo. Arugula would work really well too!
Now comes the egg… ahhhhh the egg. So perfectly delicious! Feel free to cook your egg they way YOU want… if you prefer it over easy, over medium, or over hard… go for it. Even a poached egg would work here. The jalapeno aioli is optional in two ways… first, you could omit the jalapeno if you prefer a milder aioli, or, you could skip the aioli all together. Personally I love the extra flavor and creaminess from the aioli!
You may notice in the recipe that it calls for leftover breakfast potatoes. Ideally, this would be made the day after you’ve made the potatoes, and you can just reheat them in the microwave/skillet. It really cuts down the cooking time for this potato hash. But if you don’t have any leftovers, no biggie… you can still make this hash, it’s just going to take a little longer. Good food takes time 😉
Helpful tools I used to make this recipe:
Lodge Pre-Seasoned 6.5″ Cast Iron Skillet – I love serving this potato hash in individual skillets!
Farberware Ceramic 8.5″ skillet – the PERFECT skillet for frying eggs… nothing sticks to this pan!
Chorizo Potato Hash with Jalapeno Aioli
- Leftover Breakfast Potatoes click on link for the recipe
- 2/3 lb beef chorizo
- Handful of fresh baby spinach
- 4 whole eggs (I serve one egg per portion of hash so adjust depending on how many you're serving)
- Salt and pepper to taste
- Drizzle of Jalapeno Aioli recipe below
- Fresh cilantro minced, for garnish
- JALAPENO AIOLI:
- 1 clove garlic grated or very finely minced
- 1/2 jalapeno pepper seeded and finely minced (can up to a whole pepper if you like more heat)
- 1 large egg yolk
- 2 tsp lemon juice fresh is best
- 1/2 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- In a small mixing bowl, add garlic, jalapeno, egg yolk, lemon juice and Dijon mustard. Whisk to combine. Add olive oil, a little bit at a time, while whisking, until mixture emulsifies and becomes smooth, with no separating.
- Cover and refrigerate until ready to serve.
- In a large skillet, brown chorizo until cooked through. I used ground chorizo, so I crumbled it as it browned. If using sliced chorizo links, cook until golden brown on each side.
- Use a slotted spoon to remove to a plate and set aside.
- Use a quality non-stick skillet to heat a drizzle of vegetable oil over MED-LOW heat. Gently crack in eggs, 1 or 2 at a time. Let cook for several minutes, until the white of the egg turns opaque and solidifies. Gently spoon excess hot oil over the whites of the eggs, being careful not to get oil on the yolk. Once the whites are set and not slimy, spoon hot oil over the top of the yolk to set it.
- Use a spatula to carefully slide egg onto a paper towel lined plate and sprinkle with salt and pepper, to taste.
- To serving dish, add re-heatedbreakfast potatoes and chorizo. Top with a handful of fresh baby spinach, and the sunny side up egg.
- Drizzle jalapeno aioli over the top and sprinkle with minced cilantro.