Serving Chorizo O'Brien hash


Chorizo O'Brien Hash

This is one of those hearty breakfasts that is SO simple.

Is there anything as comforting as waking up to a hearty breakfast on a crisp morning? I’m talking potatoes with chorizo and fried eggs that will fuel you for a full day of adventure! This Chorizo O’Brien Hash is just what you need - a one-skillet meal, with a smooth avocado crema to dollop on top, it’s a breakfast of dreams!

This is one of those breakfasts that is SO simple. It uses frozen potatoes for quick prep and minimal freezer or storage space, limited prep, and only dirties one skillet. For me, that’s a total win. Everyone loves the crispy O'Brien potatoes and the addition of black beans, green chilies, and a smooth Avocado crema make it a fun and still easy meal for all. 

Chorizo or Sausage 

Ok, so truth, this recipe works with hot sausage, mild sausage, or chorizo. Use what you have on hand. If you are using bulk pork, add smoked paprika and a little heat from ground chili powder too, but just a touch. Whatever you have in the freezer that needs to be used works great. I do recommend ground chorizo for this recipe though, not the premade links that are pre-cooked. Those are delicious and can be sliced and served in this dish but aren’t the same as ground sausage. If you have family or friends that can't do spice, stick with mild sausage or bulk pork. 

Perfecting the Fried Eggs

The fun part about this is the eggs dropped right in on top - which is easy if you are inside your RV or at the grill but can be a bit challenging if you’re cooking over a live fire outside. Don’t be afraid to fry the eggs in their own skillet so that they are done to everyone’s likeness if you are worried about the overall circulation of the heat. If you are frying eggs in their own skillet, it’s all about making sure the pan is hot enough for the whites to set perfectly. Make sure your skillet is preheated and either well seasoned or add a little butter or fat to swirl to coat to prevent the eggs from sticking. 

Chorizo O'Brien Ingredients
This is what you'll need for the perfect chorizo O'Brien hash.
Chorizo cooking on grill
Cook the chorizo over medium heat and set aside.
potatoes in skillet
Cook the potatoes over medium heat then add garlic, chiles, and drained black beans.
Chorizo and potatoes in skillet
Add the chorizo back to the potatoes and mix to combine.
potatoes, sausage and eggs
Make 4 wells in the hash and crack eggs into the wells. Cover with foil and cook until eggs are set.
Chorizo O'Brien hash close up
Make the avocado crema and garnish with sliced tomatoes, avocado, cilantro, and limes.

Chorizo O'Brien Hash

You'll Need

  • 1 bag O’Brien Potatoes
  • 1 lb. chorizo
  • 2 cloves garlic, minced
  • Green Chilies
  • Black Beans, drained and rinsed
  • Salt to taste
  • 4 eggs
  • Avocado
  • Sour Cream
  • Cashew Milk
  • Lime Juice
  • Chili Lime Seasoning

To Make

1. Cook the chorizo - In a skillet over medium heat, fry the chorizo until cooked through, breaking into small pieces as it cooks. Remove from skillet and cover with foil.

2. Brown the Potatoes - Brown the potatoes in the same skillet, over medium heat, stirring as needed to avoid sticking or burning. Add the garlic and stir to combine. Next, add the chiles and black beans then add the chorizo back into the hashbrowns. Season with salt as desired.

3. Fry the eggs - Create 4 small divots. Crack the eggs one at a time gently into the divots. Cover the skillet with foil and allow the eggs to set. Remove foil when eggs are set and spoon into dishes to serve. (Alternatively, fry the eggs in a separate skillet to desired doneness)

4. Make the Avocado Crema - Mash the avocado, sour cream, cashew milk, lime juice, and chili lime seasoning together in a bowl. Spoon the avocado crema over the chorizo O’Brien hash.

5. Garnish with sliced tomatoes, avocado, cilantro, sliced limes, salt, and pepper.

Kita Roberts Girl Carnivore

Girl Carnivore

Kita Roberts is a professional photographer, content creator and social influencer – the lead creative force and “meat maven” behind Girl Carnivore. An authority on all-things-meat, Kita aims to show people that cooking isn’t a high-brow science and can be tackled by anyone who’s willing to get a little dirty.