I Have Snipped Your Wingspan, My Precious, Captive Swan

The recipe I’ll be sharing today is definitely not a healthy one.  It’s also not a very photogenic meal.  But it’s good.  Really good.


As I said, this isn’t exactly the prettiest meal I’ve ever made.  Personal photo.

The first time I ever had hash was at Bonnaroo last summer.  Corned beef hash always sounded really gross to me, but it was surprisingly good (and great camping food!).  I never made it at home, but I would sometimes find myself craving it.  (Hey, sometimes you just have random cravings.)

I really wanted to experiment a little, though.  I started searching for hash recipes online, and came across a Tex-Mex version.  It sounded delicious, but I wanted to experiment even more … And this was the result.

Chorizo Green Chile Hash

Recipe taken from The Way The Cookie Crumbles (www.crumblycookie.net)

Adapted by me!

Ingredient List:

  • 1 lb chorizo sausage
  • 5 Yukon gold potatoes, diced into cubes
  • 4 eggs
  • 3 tbsp olive oil, divided
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 2 4 oz. cans diced green chilies
  • 1 tsp sea salt, divided
  • 1 tsp black pepper


1.) Combine the cubed potatoes, 1 tbsp olive oil, and 1/2 tsp sea salt in a medium microwave safe bowl.  Cover and microwave on high for 1 minute.  Stir, then return to the microwave for another minute.  Repeat these steps until the potatoes are completely softened.  (I had to do this several times.)

2.) Heat the remaining 2 tbsp olive oil in a large nonstick skillet.  Add the chorizo, and cook until it’s completely browned, breaking it up as it cooks.

3.) After the chorizo is completely cooked through, drain as much grease as possible.  (If you’ve never cooked with chorizo, it’s a very greasy sausage … So be prepared to drain!)

4.) Add the diced onion and remaining 1/2 tsp sea salt to the drained meat, and cook for approximately 5 minutes over medium-low heat, stirring occasionally.

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It should look something like this at this point.  Personal photo.

5.) Turn the heat up to medium-high, and add the potatoes and black pepper.  Stir once to combine, then let cook for 2 minutes without stirring.

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Yum, potatoes!  Personal photo.

6.) Add both cans of green chilies and red bell pepper, stirring to combine.  Allow the mixture to cook for 3 minutes, stirring occasionally.

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It definitely looks more colorful after this step.  Personal photo.

7.) Using the back of a spoon, create 4 wells in the hash.  Crack an egg into each well.  (You can make more if you want, as long as space in your pan allows.  We wanted 2 eggs each, so that’s why we made 4.)

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As you can see, the wells don’t have to be incredibly deep.  You can probably also see that one of my egg yolks got a little damaged when I added it to the skillet.  Personal photo.

8.) Turn the heat down to medium, and cover the skillet.  Allow the hash to cook, without stirring, until the white of the eggs sets (about 6 minutes).

9.) Enjoy!  This was an incredibly filing meal, so I didn’t make any side dishes.  It made enough for leftovers, though, and we were able to reheat it in a large skillet and recreate the eggs in a well method.  It tasted just as good the second time around!