Saturday, August 8, 2015

Recipe: Chorizo Hash with Sous Vide Eggs

A touch of habanero hot sauce takes it to a whole other level!
Chorizo Hash with Sous Vide Eggs!
Serves 2 (but easy to half and make for 1!)
Special equipment: Sous Vide (if you have!)


  • 4 eggs
  • 2 Russet potatoes
  • 1/2 medium onion (diced)
  • 1/2 medium red bell pepper (diced)
  • 2 cloves garlic or 2 sprigs of garlic scape (if you can find it)
  • 1 link of chorizo (I use the uncured type, if you use the harder chorizo, just dice it)
  • Herbs of your choosing (I like rosemary and thyme)
  • Handful of cilantro
First, if you're going to sous vide your eggs, get your water bath started and set to 62.5°C. Once it reaches that temperature, gently put your eggs in for 1 hr. If you don't have a sous vide - try making a 6 minute egg (boil water, drop down to simmer, put in egg, time for 6 minutes and then run under cold water). If all fails - make some over easy eggs.
Nice not bath for my lovely eggs.
Pre-heat a non-stick pan over medium flames with about 1-2 T of olive oil. Peel and dice your potatoes into 1 cm cubes. Get them into the pan and toss them in the oil. Continue to toss them every couple of minutes and allow them to cook through and slightly brown.
Any breakfast that starts with potatoes is off to a good start.
As you cook your potatoes, get the rest of your ingredients ready!
Mise en place like a boss!
Once the potatoes have cooked through, toss them into a bowl with a little salt and half of your chopped or dried herbs. Seasoning potatoes while they're warm gives them a great flavor.

In the pan that the potatoes just came out of, put down your chorizo with your garlic and break it up into small pieces.
The smell of chorizo is intoxicating...or maybe it's the garlic.
Once the chorizo is broken up and 75% cooked through. Add the red pepper. Cook for about 2 minutes and add the onion. I always find that if I don't stagger it, the onions are mush before the pepper finished cooking.
Onions and peppers are a breakfast's best friend.
Once the onions and peppers are about cooked through, throw the potatoes back in. Add some salt, pepper, and the rest of the herbs along with your cilantro!

Toss it all together and divide into two plates. Keep warm if you need to, if not, run your eggs under cold water for 30 seconds (so you can work with them) and crack 2 eggs on top of each plate. Garnish with hot sauce and some extra cilantro.


Love when the yolk oozes over the potatoes.
Enjoy with a friend (or significant other)!

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