Chorizo, Eggs and Green Chile Breakfast Hash

Chorizo, Eggs and Green Chile Breakfast Hash


  • 1/2 cup Young Guns Green Chile
  • 1 tbsp olive oil
  • 8 oz fresh chorizo, casing removed
  • 1 red pepper, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 russet potatoes, diced
  • 4 eggs
  • 6 scallions, sliced
  • 1/2 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped
  • Pinch sea salt
  • Pinch black pepper


  1. In a large skillet, heat olive oil. Add chorizo, breaking it up as it cooks. Cook for about 10 minutes. Set aside.
  2. Add potatoes to the pan. Season with salt and pepper. Cook for about 10-12 minutes. Add peppers, onions and scallions. Cook for about 4 minutes. Stir in garlic, cook for 30 seconds.
  3. Add chorizo back into the pan. Stir in Young Guns Green Chile, let simmer for 1 minute. Add in the cheese and stir.
  4. Make 4 wells in the hash mixture. Crack one egg into each well. Season with salt and pepper. Cover and cook for 4-5 minutes, until eggs are just set.
  5. Garnish with fresh cilantro.

Enjoy ☺

Credit: @global.appetite