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Gouda and Chorizo Hash

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3 -4 Servings

Ingredients
 

  • 1 stick chorizo, chopped
  • 4 small yellow potatoes, washed
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 yellow onion, chopped
  • 1 tsp minced garlic
  • 1 green bell pepper, chopped (optional)
  • 2 tsp butter
  • 5 large eggs
  • 1 tbsp milk
  • Salt
  • Pepper
  • 3 oz gouda cheese, shredded

Instructions
 

  • Cook the chorizo in a skillet over medium heat until most of the fat has cooked off and outside of chorizo is a little crispy. Remove chorizo from skillet and set aside, but leave fat in skillet.
  • While the chorizo is cooking, prick potatoes all over with a fork. Arrange on a microwave safe plate and cook for four minutes on high heat, or until a little soft. Once done, cut into 1/2 × 1/2 inch cubes.
  • Add cubed potatoes to the skillet. Season with the paprika, cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Press into a single layer and let cook for five minutes.
  • Add the minced garlic, onion, and bell pepper and mix together. Press into a single layer again, and let it cook for another five minutes. Continue to mix and press into a single layer until potatoes are soft enough for your liking and vegetables are soft.
  • Once the potatoes are done, remove from skillet and set aside. Whisk together eggs and milk. Scramble eggs and season with salt and pepper in the same skillet used to cook the chorizo and potatoes.
  • Once eggs are scrambled, remove skillet from heat. Add the set aside potatoes and veggies and the chorizo. Mix together, then top with the gouda cheese. Cover and let sit until the cheese has melted. Serve with toast.
Course: Breakfast
Author: Chelsea Cole
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