Have ya ever have one of those super fabulous Friday nights that leads to a super ouchy Saturday morning? Well friends, fear not – I have the cure! This carb and chorizo loaded, spicy, cheesy mound of goodness will do the trick. I cooked the hash browns in chorizo fat. REPEAT. I cooked the hash browns in chorizo fat. I’m sure it’s equally good after a restful night’s sleep. Someone will have to let me know. 😉

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Servings: 4 if not hungover
2-ish if hungover

Ingredients
7-8 oz. chorizo sausage
1/2 large sweet onion, chopped
1 jalepeno, minced
20 oz shredded hash browns*
*there’s a great brand called Simply Potatoes you can find in the refrigerated section, usually by the breakfast sausage and bacon
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper
5 eggs, scrambled
1/4 cup milk or cream
1/2 cup shredded sharp cheddar
salsa for topping

First cook the chorizo sausage on medium heat – in an iron skillet if you have one – until cooked through, about 8-10 minutes. Remove the sausage and set aside, leaving the drippings. Add the chopped onions and minced jalepeno to the skillet, adding a little extra oil if needed. Cook on medium until onions are translucent, about 8 minutes.

Next add the hash browns into the same skillet with the onion and jalepeno. Add the salt, pepper, and red pepper flakes. Toss together well and cook through, stirring often to make sure you get a bunch of those yummy crunchy bits – about 12-15 minutes. I also have a grill press I lay on top, which helps. Shortly before the hash browns are done, mix the chorizo into the hash brown mix and heat through.

As the hash browns are cooking, cook up some scrambled eggs in a separate pan. We did 5 eggs with 1/4 cup milk and a pinch of salt and pepper. Once cooked through, remove from heat and get ready to layer!

All you have to do is put a helping of the eggs over a big ole’ heap of hash browns, top with shredded cheese, the salsa of your choice, and DIG IN. I promise you won’t regret giving this one a try!