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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! |http://thechunkychef.com
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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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • 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

Instructions

  • 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.

Notes

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.