I’ve been on a runny egg kick the last couple of weeks. Any chance I get to cook I want to make sure I can have a runny egg with it, whether it be poached, sunnyside up, or a good ol’ fried egg! And not just an egg with toast and bacon; I want a flavorful meal and my runny egg to add a little velvety sauce on top. And that’s why I decided to make a hash!!! Yes, I went there!
3/4 lb. chorizo, diced
1 medium yellow onion, chopped
4 red potatoes, diced
3/4 lb. brussel sprouts, shaved
2 tbs. olive oil
On medium high heat, heat up the olive oil in a cast iron skillet. When the skillet is hot, brown the chorizo. When the chorizo is browned, take the chorizo out and set aside. Keep the oil/fat in the skillet.
Next, add the potatoes and stir occasionally. If you stir prematurely the potatoes will stick to the bottom because the potatoes will not brown/caramelize. This takes a long time, anywhere between 15 minutes to 30 minutes depending on how big your potatoes are cut. When your potatoes have browned, add the onions and brussel sprouts and stir. Add salt and pepper to taste. Take off the heat when the onions are translucent and the brussel sprouts have wilted a little bit. Then add your chorizo and juices. Mix well and then serve a fried egg on top!
I find that the chorizo I buy is spicy enough for my family, especially since I cook everything in one pan and some of the chorizo spices get incorporated into the potatoes. If you don’t find it spicy enough, definitely add cayenne or even hot sauce.
I would not recommend this to babies or even toddlers. My 3 year old finds the chorizo too spicy. You can switch out the chorizo with bacon instead if you want to make it more toddler friendly. Or you can just get rid of the meat and make it a brussel sprout hash to make it a friendlier baby led weaning recipe.