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Spanish Breakfast Hash

Servings 4


  • 2 chorizo diced
  • 1/4 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 red pepper diced
  • 1/2 zucchini diced
  • 8-10 new potatoes quartered
  • 1/2 avocado diced
  • 2 tbsp chopped cilantro/coriander leaves
  • 4 sunny side up eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Juice of 1/2 lime


  • Bring a pot of water to boil, salt it, then boil potatoes until soft (about 10 minutes).
  • Drain and set aside.
  • Heat skillet on med high heat, then add 1 tbsp oil.
  • Saute chorizo until it starts to brown along the edges.
  • Remove and set aside.
  • Add the other tablespoon oil, then add potatos.
  • Pressing it down a little, allow it to brown, and bottom crisp up
  • Then add onion, garlic, red pepper, and zucchini.
  • Season with salt and pepper to taste.
  • Saute until onion is translucent and zucchni is soften.
  • Add in chorizo, and saute to combine.
  • Remove from heat, drizzle in lime juice.
  • Give it a good mix, then top with sunny side up, and avocado.
  • Garnish with chopped cilantro, and serve.