Chorizo Skillet Breakfast Hash

One thing I take for granted are my amazing skillets.  You can practice cooking all you want, and some people, ahem like myself…have a natural knack for it.  But amazing food is very dependent on good quality cookware.  You can follow directions all you want, have the temperature at just the right setting, set timers…and if your cookware is bad enough it can still ruin the dish.  Sad!  When I really started cooking a lot Jason and I decided we needed all new stuff.  One thing I would recommend when ready to purchase, go for buying individual pieces rather than sets.  The sets seem more cost efficient, and it’s nice to pay for one big set…but often times there will be pieces in there that you don’t really need.


Tips for Purchasing New Cookware


I bought all of my pieces individually and saved a ton of money that way.  Look for things on sale, have coupons, and again — only buy the basics.  I would spend the most on a good quality frying pan — at least a 12″.  Get yourself a smaller skillet for eggs and such, a soup pot, a medium sized sauce pan and call it good!  As far as types of pans – the main ones discussed are non-stick, cast-iron, and stainless steel.  That decision is primarily based on how much maintenance time you’re willing to give and how experienced of a cook you are.  Non-stick is always a winner because it’s easy and does all the work for you.  Cast-iron will last a lifetime; it’s great quality – but you have to take care of it.  Stainless steel is amazing to cook with; it conducts heat really well for even cooking, but they’re a little harder to cook with as far as getting temperature’s just right and having issues with food sticking.  Whichever you choose I would highly recommend getting pans that are oven safe.  You can find them in any of the varieties listed above.  Now oven safe and broiler safe are not the same thing.  Typically non-stick pans are not broiler safe, but you can still put them in the oven to bake.  Why is this a good feature?  So that you can make THIS for breakfast!  When you have one pan to clean and it’s all done in a matter of 30 minutes — you cannot beat that.

I love recipes that go from stove-top to oven.  One of my favorites is this hash recipe!  This recipe comes from PaleOMG.  If you do not have a skillet than can go from stove-top to oven then you can place the contents in whatever oven-proof dish you do have towards the end.



  • 1 lb. good quality chorizo, read your label here – I use Mulay’s
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 sweet potato, peeled and diced
  • 1 tbsp. bacon fat, you can use whatever you have
  • 1  14-oz can of fire-roasted tomatoes, read your label here
  • 1 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • salt and pepper to taste
  • 6 pastured eggs


  1. Preheat oven to 375 degrees.
  2. Heat bacon grease in a large skillet over medium heat.
  3. Add onion and garlic, saute until fragrant and onions are translucent.
  4. Add chorizo and break up with a spoon.
  5. Add sweet potato and cover skillet, cook at medium heat for about 10 minutes or until potatoes have softened and meat is cooked.
  6. Drain your fire-roasted tomatoes and add them along with all spices to the chorizo/potato mixture.
  7. Stir well to incorporate, and remove from heat.
  8. With spoon, create 6 wells in mixture.  Crack an egg in small holes.
  9. Place skillet in oven and bake for 10-15 minutes or until egg whites are cooked and yolks are at desired consistency.
  10. Top your skillet with lots and lots of avocado and hot sauce if you desire!


chorizo breakfast hash

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One Response to “Chorizo Skillet Breakfast Hash”

  1. […] Well this was interesting. I am not sure that I liked mixing fire roasted tomatoes with sweet potatoes. All in all it was a different taste for me. It wasn’t bad and it wasn’t great. I made a small modification, which was to use a fried egg instead of nesting in the hash.  The recipe I tried came from Paleo Prize. […]

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