Hashbrown Hash with Tots & Chorizo

How to Make Hashbrown Hash with Tots & Chorizo

1. 1

   Step 1: Brown the chorizo

   Heat a large (10–12 inch) heavy skillet over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook until well browned and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to push the chorizo to one side of the pan; leave the fat in the pan to flavor the vegetables.

   For this step

   • 1 lbFresh Mexican chorizo (raw, casings removed)
   
2. 2

   Step 2: Sauté aromatics

   Reduce heat to medium and add the olive oil if the pan looks dry. Add the diced onion and bell pepper to the skillet and sauté in the chorizo fat until softened, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds more until fragrant, scraping up browned bits.

   For this step

   • 1 mediumYellow onion, diced
   • 1 mediumBell pepper, diced (any color)
   • 2 clovesGarlic, minced
   • 1 tbspOlive oil
   
3. 3

   Step 3: Add hashbrowns and tots and crisp

   Add the shredded hashbrowns and tater tots to the pan, spreading into an even layer. Press gently and let cook undisturbed for 4–5 minutes to develop a golden crust, then flip or stir sections and continue to cook another 6–8 minutes until both the tots and hashbrowns are crisp and heated through. Season with salt and black pepper to taste as they brown.

   For this step

   • 3 cupsFrozen shredded hashbrowns (thawed slightly or room temperature)
   • 2 cupsFrozen tater tots
   
4. 4

   Step 4: Make wells, add cheese and eggs

   Scatter the browned chorizo evenly over the potato mixture and sprinkle the shredded cheddar across the top. Use a spoon to make four shallow wells, crack an egg into each well, reduce heat to low, and cover the skillet. Cook until the egg whites are set but yolks remain runny, about 5–8 minutes (longer if you prefer firm yolks).

   For this step

   • 1 cupSharp cheddar, shredded
   • 4 largeLarge eggs
   
5. 5

   Step 5: Rest and serve

   Remove the skillet from heat and let rest for 1 minute, then season eggs with a grind of black pepper. Divide the hash among plates or serve straight from the pan, allowing diners to break the yolks and mix with the cheesy, crispy potatoes.

1. Heat a large (10–12 inch) heavy skillet over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook until well browned and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to push the chorizo to one side of the pan; leave the fat in the pan to flavor the vegetables.
2. Reduce heat to medium and add the olive oil if the pan looks dry. Add the diced onion and bell pepper to the skillet and sauté in the chorizo fat until softened, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds more until fragrant, scraping up browned bits.
3. Add the shredded hashbrowns and tater tots to the pan, spreading into an even layer. Press gently and let cook undisturbed for 4–5 minutes to develop a golden crust, then flip or stir sections and continue to cook another 6–8 minutes until both the tots and hashbrowns are crisp and heated through. Season with salt and black pepper to taste as they brown.
4. Scatter the browned chorizo evenly over the potato mixture and sprinkle the shredded cheddar across the top. Use a spoon to make four shallow wells, crack an egg into each well, reduce heat to low, and cover the skillet. Cook until the egg whites are set but yolks remain runny, about 5–8 minutes (longer if you prefer firm yolks).
5. Remove the skillet from heat and let rest for 1 minute, then season eggs with a grind of black pepper. Divide the hash among plates or serve straight from the pan, allowing diners to break the yolks and mix with the cheesy, crispy potatoes.