South of the Border Hash
Spice up your breakfast or dinner routine with this irresistible South of the Border Hash! Loaded with bold flavors and vibrant ingredients, this one-skillet wonder combines crispy, golden russet potatoes, smoky chorizo sausage, and a medley of sautéed veggies like bell peppers, jalapeños, and onions. Black beans add protein-packed heartiness, while aromatic spices like cumin and smoked paprika bring a touch of warmth and depth. Perfectly customizable, this dish can be topped with fried eggs for an extra indulgent twist and garnished with fresh cilantro and lime wedges for a zesty kick. Ready in under an hour, this satisfying Mexican-inspired hash is ideal for a comforting brunch, quick weeknight dinner, or crowd-pleasing meal. Keywords: South of the Border Hash, chorizo hash, Mexican breakfast skillet, spicy hash recipe, one-skillet meal.
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Recipe Information
Ingredients
- 8 oz chorizo sausage, casings removed
- 4 cups russet potatoes, diced into 1/2-inch cubes
- 1 medium onion, finely diced
- 1 medium bell pepper (red, green, or yellow), diced
- 1 small jalapeño, seeded and finely minced
- 3 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp oil (vegetable or olive)
- 4 large eggs (optional, for topping)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat a large skillet over medium heat. Add the chorizo and cook until browned and fully cooked through, breaking it apart into crumbles with a wooden spoon. Remove from the skillet and set aside, leaving the rendered fat in the skillet.
In the same skillet, add 1 tablespoon of oil if needed, then add the diced potatoes. Cook over medium heat for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender. Remove the potatoes and set aside.
Add the remaining tablespoon of oil to the skillet, then sauté the diced onion, bell pepper, and jalapeño for 5-7 minutes until softened.
Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Return the cooked chorizo and potatoes to the skillet. Add the black beans and toss everything together to combine. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through and well seasoned.
If serving with eggs, cook them to your liking while the hash finishes. Fried eggs or sunny-side-up eggs pair particularly well.
Once the hash is ready, transfer it to serving plates or a large serving dish. Top with eggs, if using, and garnish with chopped cilantro.
Serve hot with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
