This is one of my favorite breakfast meals of all time, and since today is my birthday, I got it! And I didn’t even have to make it! Go Ethan! He re-created my favorite breakfast from Hash House A Go Go, in Las Vegas. He added a few extra ingredients that I love to make this hash an all-star perfect dish. My mom, dad, and sister all loved it- of course, I did too!
Source: Inspired from Hash House A Go Go
1 lb of Spicy Chorizo
2 Jalepenos, diced
1/2 of a Yellow Bell Pepper, diced
1/2 of a Red Bell Pepper, diced
1/2 of a Green Bell Pepper, diced
4 Red Potatoes, washed and diced
1/4 of an Onion, diced
2 pieces of Bacon, thick sliced and chopped
4 oz of Pepper Jack cheese, grated
Salt and Pepper, to taste
First, pre-heat your oven to 350 degrees.
Now, over medium high heat on the stove place your iron skillet. Add the two pieces of bacon and cook them for about 2 minutes.
Next, add the diced potatoes and onions and the salt and pepper, to taste, to the skillet.
Now, add the chorizo and stir it in and let it brown for about five minutes.
Next, the spicy stuff! Add the jalepenos and bell peppers. Let this all simmer for five minutes. Stirring occasionally so nothing sticks to the pan, you want the onions and peppers to be tender.
Now, place your iron skillet with the hash into the oven for ten minutes, remove and add the pepper jack cheese and bake for 10 more minutes or until the potatoes are cooked thoroughly.
While your hash is baking, fry an egg for each person. This dish served 4 with large servings and a little left over.
When done baking, remove the iron skillet and add the eggs on top. Serve with warm tortillas.