Ah, what’s greater than camping in the great outdoors with all your favorite loved ones? Camping in the great outdoors with loved ones AND slinging this stellar breakfast banger! It’s easy to say you will impress any meat lover who tries it.
This recipe was a happy accident. My husband and I were in Idylwild, CA for a long weekend of outdoor camaraderie. If you don’t know this, Idyllwild is a beautiful mountain town two hours outside of Southern California. Known for its scenic hikes and rustic charm. Amid some rumored haunted motels too. But that’s all for another kind of blog post on another day. Anyways, little did I know we were waltzing into a serious general store rivalry. The first general store was stacked with organic wines, local beer brands, vegan friendly pseudo spiritual yogi-licious snacks consisting of sprouted tofu everything. I paraded in there and asked foolishly “Do you have chorizo? Any kind of beef or steak?.” The tall skinny blonde broad behind the counter simply cackled. “Heavens, no, my darling. You must be lost. We simply don’t sell meat here.” I was taken aback and wholly disappointed. She regretfully saw me headed for the door and yelped. “Are you going across the street?” I stopped and slowly shrug my shoulders. She hoofs. Her breathing speeding up. Her eyes darting around like the glimmer of a flashlight in the blackness of night. “We’ve got locally made smoked tempeh bacon or can I interest you in some fresh broccoli sprouts?” I say yes, okay, sure, fine, alright because in my thirty something years of being alive I have yet to learn how to say no to the hopeful sales pitch of any customer service person. No is not something I’ve learned how to do. Regretfully so. I buy the broccoli sprouts and head across the street. The normal (rival) general store has something for everybody. And more! As soon as I walk in the door I catch a glimpse of something special. Beef chorizo ground and packaged by the pound! The starring quarterback of todays dish. Checking out the selection, I was delighted by the cheaper prices and by the fact that they had fun stuff. I’m talking Dunkaroos and mini blueberry hand pies. Frozen cinnamon bun cakes. Nutella fun sticks. Coconut snowball cakes! I could go on. I go to check out and the dude behind the counter right away notices that I’m holding a carton of fresh broccoli sprouts. He eyeballs me real hard. “You been across the street, have you?” He delivers to me in a low rumble. His voice is horse, weathered, full of character. At that moment I imagine myself a character in a Cohen Brothers movie. I look down at the broccoli sprouts and blush. Silence. A long awkward pause in activity. Suddenly everyone is watching me. The corner of his mouth bends slightly to the sky. His eyes twinkle as he lets out a big burst of laughter. He grabs the chorizo and swipes it across the red light thingy. “She’s my exe wife. Used to be business partners here in this store. Used to run this town. Now we’re opposite sides of the same street. Love will do that to ya.” I lower my head in shyness and let out a “Oh, wow. That’s crazy. I had no idea” He continues “Anyways, don’t forget to grab your firewood. Oh, this beef chorizo has been very popular with you tourists. I recommend it with eggs!… Or tacos!” “Thanks, will do. That sounds great.” I nod and smile as I walk out to the car starring down the store lined street. The lady from the first store is having a smoke on her porch.
PREP TIME: 8 mins COOK TIME: 10 mins TOTAL TIME: 18 mins
Ingredients
- 1 large potato, peeled and chopped into small ½ inch cubes
- 1 large red pepper, diced
- 1 large green pepper, diced
- 1 large white onion, diced
- 1 pound of ground beef chorizo
- 4-6 fresh eggs
- 1 cup of shredded pepper jack cheese
- ½ teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 2 teaspoons of olive oil
Instructions
- Chop your potatoes into one inch cubes.
- Dice your red pepper and onion.
- Dice your jalapeno into small pieces. Keep the seeds in if you like a lot of heat or toss all together if you want to keep the spice level mild.
- Combine and add your paprika, garlic salt, black pepper and chili flakes. Mix well.
- Crack your eggs in a container and mix well with a fork. Mixing thoroughly will incorporate air into your eggs and give you a fluffier texture in the end.
- Saute the potatoes, peppers and onions in a cast iron skillet for ten minutes until soft. Then set it aside in a tin foil wrap to keep it hot while you move onto the next step.
- Saute the beef chorizo in the same skillet for five minutes until filly cooked. It should look crumbly and firm when done. Add the chorizo to the potatoes in the foil.
- In the same pan, slowly cook your eggs by turning the heat down. Make sure to not overcook. Fold in your shredded cheese in the very beginning so it melts into the eggs while they’re cooking. Once the eggs are ¾ of a way cooked, fold in your potato and chorizo mixture. Continue to cook for one minute.
- Scrape your hash into a plate and enjoy by itself as a warm breakfast bowl. Or enjoy by scraping into a warm tortilla for an epic breakfast burrito. Or add small corn tortillas to make your own breakfast tacos. The choices are endless!
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