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!
Author: The Chunky Chef
Leftover Breakfast Potatoesclick on link for the recipe
Handful of fresh baby spinach
4whole eggs (I serve one egg per portion of hashso adjust depending on how many you're serving)
Salt and pepperto taste
Drizzle of Jalapeno Aiolirecipe below
Fresh cilantrominced, for garnish
1clovegarlicgrated or very finely minced
1/2jalapeno pepperseeded and finely minced (can up to a whole pepper if you like more heat)
1large egg yolk
2tsplemon juicefresh is best
1/4cupextra-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.
1. If desired, you can make the breakfast potatoes fresh before you make the hash. This will increase the time to make the recipe, but works if you don't have any leftovers.