Fuel up right in the morning with this spicy loaded chorizo hash! With fresh avocado, crispy hash browns and chipotle cream is the perfect start to fuel the whole day!
This post was created for the Idaho Potato Council because we all believe bowls aren’t just about blended pastel fruits. As always, thoughts expressed and opinions are my own. Cept for the blended fruit part. That’s just gross.
Chorizo may be my new favorite thing. Ok, not my new favorite thing, but the thing that I love to have a random obsession with over and over again. Like an old school flame that walks back in and makes you all hot and bothered, but in a good way, with none of the drama or need for a post-fling round of penicillin.
Chorizo is one of the pillars of the sausage world, in my world, with its slow heat and blistering red oils. It can turn a normal recipe into something over the top with just the right amount of heat, but never a bad burn. And it’s my go to for mixing into my breakfast hash. (Don’t get me wrong, a classic maple link is this girl’s BFF too, but we all know I have too-much meat issues). The idea of turning another one of my power bowls into a warm potato breakfast salad had me pumped as I tossed the crispy cubed potatoes with the chipotle cream and plated everything before delicately placing the poached egg atop to really set it up.
Potato salad breakfast? Potato salad power bowl? However you want to make this one work for you, and for whatever course, I promise, you’ll love it.
Tell me, what’s your go-to use for chorizo?
See the other 3 bowls in this Idaho Potato Council inspired Power Bowl challenge!
- 4 Russet Potatoes, diced into 1/2" cubes
- 2 tbs olive oil
- salt and pepper
- 1/4 onion, chopped
- 1/4 red pepper, diced
- 1/4 green pepper, diced
- 1 teas minced jalapeno, if desired
- 2 garlic cloves, minced
- 2 eggs
- 1 teas white wine vinegar
- 3 cups arugula
- 1/4 cup cherry tomatoes, diced
- fresh cilantro and sliced avocado, for garnish
- 1/2 cup Mayo
- 1 chipotle pepper in adobo sauce, minced
- 2 to 3 tbs adobo sauce (from canned chipotle peppers)
- Add the diced potatoes to a pot of cold salted water. Bring to a boil and cook for 3 minutes. Immediately strain. Lay the potatoes over paper towels and carefully pat dry.
- In a large skillet, heat the olive oil over medium-high heat. Add the par-boiled potatoes and season with salt and pepper. Cook for 10-15 minutes, stirring as needed. Add the onion, red and green pepper, and jalapeno (if using). Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy (you may need to lower your heat to medium - so keep an eye on things).
- Add the minced garlic and cook for one minute longer. Remove from heat.
- Whisk the mayo with the minced chipotle pepper and desired amount of adobo sauce for your heat preference. In a clean bowl, toss the cooked hash in the chipotle cream to coat lightly. Fold in the arugula and cherry tomatoes.
- Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top.
- Meanwhile, poach the eggs by bringing a saucepan of water to a gentle boil. Add the white wine vinegar. Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes. Carefully remove with a slotted spoon, gingerly shaking off any excess water.
- Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.