Chorizo Hash Breakfast Bowl with Chipotle Cream | Kita Roberts

Chorizo Hash Breakfast Bowl


  • 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

For the Chipotle Cream

  • 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.