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This chorizo breakfast hash is made with ground chorizo, ripe plantains, and onions, topped with a fried egg. I love a sprinkling of cilantro for even more added flavor.
I wake up most mornings STARVING and crave a big hot breakfast. Most mornings, I’m too lazy. But in the mornings, when I want to start my day by cooking a big breakfast, this is what shows up on my plate—chorizo breakfast hash.
It’s not your everyday breakfast hash. It combines super flavorful ground chorizo sausage with onion and garlic and then pairs it with soft, ripe plantains.
To make things extra delicious, I topped each helping of hash with a fried egg and a sprinkling of cilantro and cotija cheese.
Need another use for chorizo? Try these chorizo tacos!
Ingredients needed
- Coconut oil
- Ground chorizo
- Onion
- Garlic
- Ripe plantains
- Eggs
- Cotija cheese
- Cilantro
How to make chorizo breakfast hash
This hash is the perfect, flavorful way to start your day. You’ll love every bite.
- Add chorizo, onion, and garlic in a skillet and cook until browned.
- Spoon the chorizo mixture into a bowl.
- In the same skillet, add more oil, and cook your plantains until brown and soft.
- When the plantains are soft, add the chorizo and warm throughout.
- To serve, top with a fried egg, cotija cheese and cilantro.
More breakfast recipes
Chorizo Breakfast Hash
Ingredients
- 2 tablespoons coconut oil, divided
- 1 pound ground chorizo sausage, casing removed
- 4 ripe plantains, peeled and diced into 1/2 cubes
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- ¼ cup cotija cheese, crumbled
- 2 tablespoons minced cilantro
Instructions
- In a 12-inch skillet set over medium high heat add 1 tablespoon coconut oil.
- Once the oil is hot, add the chorizo. Break up the chorizo as it cooks.
- After the sausage has cooked for 5 minutes, add in the diced onions. Continue cooking until the onion has softened and the chorizo is browned and fully cooked.
- Add in the garlic and cook for 1 minute.
- Remove the chorizo mixture from the pan and set aside on a plate.
- Add remaining tablespoon of coconut oil to the skillet and set over medium high heat.
- Once the oil is hot add in the plantains and cook until they are slightly browned on the outside. Add the chorizo back to the skillet and warm through.
- In a small skillet fry your eggs in whatever manner you like best – over easy, sunny side up, etc.
- Divide the hash between 4 plates and top each hash with 1 egg, crumbled cotija cheese and chopped cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my word. I love this, and I KNOW my husband will dig it. I’m totally trying this weekend!