Chorizo and Poblano Breakfast Hash
65% authentic · Mexican-inspired
A flavorful hash with spicy chorizo, roasted poblano peppers, and corn, offering a Southwestern twist on the classic.
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Ingredients
- Chorizo, casing removed1 lb
- Poblano peppers, roasted, peeled, and diced2
- Potatoes, diced (optional, for heartiness)1 cup
- Yellow onion, diced1/2 cup
- Corn kernels (fresh or frozen)1 cup
- Olive oil (if needed)1 tablespoon
- Saltto taste
- Black pepperto taste
- Cilantro, chopped (for garnish)2 tablespoons
- Mexican crema or sour cream (for garnish)for drizzling
Steps
- 1
In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through. Drain off most of the excess fat, leaving about 1 tablespoon in the skillet.
- 2
If using potatoes, add them to the skillet with the chorizo and cook until tender and slightly browned, about 10-12 minutes. If not using potatoes, proceed to the next step.
- 3
Add the diced yellow onion and cook until softened, about 3-4 minutes.
- 4
Stir in the diced poblano peppers and corn kernels. Season with salt and pepper.
- 5
Cook for another 5-7 minutes, stirring occasionally, until the corn is tender and heated through.
- 6
Serve hot, garnished with chopped cilantro and a drizzle of Mexican crema or sour cream.
