Sunny’s Sunny Side Up Breakfast Hash
My sister and I made this almost immediately after seeing it on the Food Network’s Cooking for Real, by Sunny Anderson. It combined some of our favorite ingredients (chorizo, potatoes, garlic) in one of our favorite forms of breakfast delectibleness (hash). Also, it uses a bunch of ingredients we regularly have stashed in the pantry, which made it the perfect spontaneous breakfast dish for when we had a little extra time in the morning.
My sister and I altered the show’s recipe slightly, omitting the 1/2 pound of ground chuck for an additional 1/2 pound of chorizo, and removing the red pepper flakes as well since chorizo tends to already be spicy enough.
Sunny’s Sunny Side Up Breakfast Hash
Modified from Sunny Anderson’s Breakfast Skillet.
INGREDIENTS
- 3 tablespoons olive oil
- 1 pound fresh chorizo
- Salt and freshly ground black pepper
- 2 medium red potatoes, diced small
- 1/2 large yellow onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped fresh rosemary leaves
- 4 eggs
- 1/4 cup chopped parsley leaves
DIRECTIONS
Heat 1 tablespoon of the oil in a skillet set to medium heat. Add chorizo (and ground chuck, if using), breaking it up as it cooks. Season with salt and pepper. Add the potatoes, onion, and additional oil, if needed. Stir and let cook undisturbed for approximately 8 minutes, or until it forms a golden brown crust. Stir the potatoes, then cook undisturbed for another 8 minutes.
Once the potatoes are almost cooked through, stir in the garlic, rosemary, and red pepper flakes (if using ground chuck). Form four pockets to put the eggs in. Add oil to these pockets if necessary. Pour an egg into each pocket, cover the pan, and turn the heat to low. Cook until the eggs are set to desired doneness, approximately 2 minutes. Serve immediately, garnishing with parsley.
