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Short-Order Kitchen

Southwestern Hash

By Wes Ellis2 min read
Recipe card
Servings
2
Prep
15 minutes
Cook
25 minutes
Method
Griddle
Heat
375 to 400°F (griddle)
Difficulty
Medium
Jump to ingredients & directions ↓

Part 2 of the thread Hashes and scrambles

THE SHORT VERSION4 points
  • Steam the diced potatoes in the microwave 3 minutes before they hit the griddle.
  • Run the griddle hot, 375 to 400°F, so the potatoes brown on every side.
  • Add the spices only once the potatoes are browned, then move everything to a warm zone.
  • Warm the tortillas and cook the eggs last.
THE RECIPE · SOUTHWESTERN HASH

Ingredients

The hash

To serve

You'll need

  • Griddle
  • Microwave-safe bowl
  • Steak weight (optional)

Directions

  1. Dice the potatoes and microwave them 3 minutes with about 1/4 cup of water.
  2. Heat the griddle to 375 to 400°F and put down the steamed potatoes. A steak weight on top is optional.
  3. Add the chorizo, onion and jalapeño to the griddle and let them start cooking.
  4. Flip the potatoes so they brown on each side.
  5. Once the potatoes are browned, add the garlic and spices and toss everything together. Move it to a warming zone or turn that burner off.
  6. Warm the tortillas on the griddle about a minute and cook your eggs however you like.
  7. Top with cilantro and cotija.
Notes Serve with salsa, sour cream, a wedge of lime, and a Tequila Sunrise.

wesellis.com/blog/southwestern-hash/

This one's a whole plate of breakfast built on the griddle: crispy redskin potatoes, spicy chorizo, onion and jalapeño, tucked into warm tortillas with an egg and a crumble of cotija. It's breakfast tacos with a lot more going on.

Steam, then sear

Raw diced potatoes take too long on a griddle. A quick 3 minutes in the microwave with a splash of water gets them most of the way cooked, so the griddle can focus on browning. Run it hot, 375 to 400°F, and flip them so every side gets some color. A steak weight on top helps if you've got one, but it's not required.

The chorizo, onion and jalapeño go down next to the potatoes. The chorizo renders out a lot of red, spicy fat, and the potatoes are happy to soak some of it up.

Tip

Hold the spices until the potatoes are browned. If they go on early, they sit on a very hot griddle a lot longer than they need to.

Finish in stages

Once everything's tossed with the spices, slide it to a cooler zone on the griddle (or kill that burner) so it stays warm without overcooking. That frees up space to warm the tortillas and cook the eggs. However you like your eggs, the How to Make Eggs post covers it.

Top with cilantro and cotija, and put out salsa, sour cream and lime wedges. For a similar vibe with less assembly, try the Easy Camping Breakfast Tacos.

LINKED FROM2 notes

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