Chorizo Breakfast Hash

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: Tex Mex

Keyword: chorizo breakfast hash, plantain hash

Servings: servings

Author: Brandy O'Neill

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.

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