Name: Veggie Hash with Chorizo and Capers
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 links Mexican (uncooked chorizo, casings removed); 1 zucchini (grated); 1 potato (grated); 1 carrot (grated); 1 green bell pepper (diced); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; salt; 3 tablespoons capers (drained); 4 eggs (cooked to your preference, for serving); grated manchego cheese (sliced green onions, and hot sauce, optional, for serving)

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5 from 1 rating

I don't know about you, but capers for breakfast are my total jam. Instead of, like, jam.

Here's my thing with breakfast: It's never my go-to food group. I don't like eggs much, don't care a ton to eat a mountain of sugar first thing in the world, and you can only eat so much bacon and drink so many mimosas before you're all GET ME TO GYM EVEN THOUGH I HATE GYM, you know? It becomes a bit much. I do, however, very much enjoy brunch menus that include fully lunch-appropriate items because I find nothing wrong with eating a fried chicken sandwich at 9am, thank you very much.

Jay, on the other hand, adores eggs and all things breakfast.

So this is the compromise! This is actually inspired by a veggie has that was available in our lodge in Belize this summer - it had only grated veggies that were seared so perfectly and were the most fresh addition to any breakfast we ordered. I love finding ways to add veggies first thing in the morning, and loved that addition to the menu. This is kind of a cross between potato and veggie hash with lots of spices and chorizo crumbled right in for good measure. The hash is all I want for breakfast, and egg-lovers can add their egg of choice to the dish. Everyone wins!

You need a zucchini, a carrot, a potato, and a bell pepper for the veggie mixture. Then it's just a little bit of chorizo, onion powder, garlic powder, thyme, and some capers. The capers add a great tang to offset the griddled veggies and savory chorizo, and are the perfect punch to the hash. This is local Mexican-style chorizo that isn't cooked, kind of like Italian link sausage. You can use any kind of sausage you like, and if you have already-cooked chorizo (Spanish-style), just cube it and crisp it in the pan before you make the rest of the hash.

To prep (you can do this in advance or while the chorizo cooks), grate the potato, carrot, and zucchini all together, and chop the bell pepper.

Then, in a large skillet over medium-high heat, add the chorizo (remove the casing) and let it cook for about 10 minutes, stirring as you go, until the chorizo is crumbly and browned.

When the chorizo is cooked through, add the veggies and spices to the skillet. Stir everything together, then we'll only stir every 3 minutes or so to let the hash start to brown in places as the veggies cook.

Repeat this for 15 minutes or so, until the veggies are cooked through and the hash is crispy at the edges: stir, press the hash into a layer, wait 3 minutes repeat. When the veggies are cooked, taste them and add a few pinches of salt and the capers. Stir the hash, taste it one more time, and breakfast is ready!

While the hash is cooking I work on eggs, coffee, maybe some fruit, and toppings for the hash (grated manchego cheese, hot sauce, and sliced green onions are what we love), but you can keep this as simple as you'd like based on how much breakfast you want to eat!

I do not technically like runny eggs, but I find them very pleasing to look at.

This is SO good, you guys. The potato holds everything together, the chorizo is salty and flavorful, the veggies keep everything fresh, and eggs or any other toppings to go with it are just icing on the cake.

The next time you have 30 minutes to make a legit breakfast, I suggest this one. It's perfect. Enjoy!

Veggie Hash with Chorizo and Capers

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