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Huevos Rancheros Hash

Spicy, flavorful, and hearty, this Huevos Rancheros Hash is one breakfast you won’t want to share!

The theme of today’s post is flavor! Specifically, spicy flavors. I told you back in this post that you would see a lot of Mexican food on my blog, and I’m keeping my word with this recipe. This is Mexican food at its finest! We’ve got lovely homemade chorizo sausage, bacon, sweet potatoes, and ooey-gooey eggs. The best part of this whole dish is when you sink your fork into one of the yolks, and it oozes over all the sweet potatoes. *swoon* I’m in love with this breakfast hash.

Make this Huevos Rancheros Hash with homemade chorizo for the best Whole30 breakfast ever! Click To Tweet

Huevos Rancheros Hash

As you can probably tell by the name, this hash is based off of Huevos Rancheros. Huevos Rancheros is a Mexican dish of fried or poached eggs served with spicy tomato sauce and a tortilla. My version keeps the classic spicy flavors, but it ditches the corn (so it’s 100% paleo)!

I should probably mention that this hash also has bacon. BACON, people. And lard (if you have it). Lard is often used in Mexican cooking, so I’d recommend it for even more traditional flavor. If you don’t have any, use your cooking fat of choice. I love to cook with olive oil, coconut oil, and even butter. <– Life is too short for fake people or fake butter. Don’t buy margarine, kids.

Huevos Rancheros Hash

Another thing I should probably mention: this hash has homemade chorizo sausage, which is DELISH. Traditional Mexican chorizo uses pork and paprika, and I added some extra spices to amp things up a bit. Please don’t be intimidated by the long ingredients list! This hash is actually extremely easy and quick to make. Even though the chorizo has fourteen (real-food) ingredients, it comes together in just one step! You get the maximum amount of flavor with the minimum amount of effort . . . score!

Recipes like this huevos rancheros hash can make or break your Whole30. I developed this recipe during one of my own Whole30s, and I’m so glad I did. It’s quick, easy, and easy to stretch for a few meals! If you can, try to make large dishes with more servings than you need for one night. That way, you have leftovers for future meals! Trust me, you’ll appreciate the leftovers from this dish. (That is, if you have any left!)

Huevos Rancheros Hash

Let’s talk about photographs. I just bought the Canon Rebel T6, and I love it to death. It’s my new favorite toy (and it probably will be for all of eternity). I really wanted to re-shoot the photos of this hash with my new camera, but I ran out of time. <– Insert sad face here. Maybe I’ll re-shoot this recipe (and this recipe — eek!) someday. In the mean time, I’ll just make this breakfast hash to content myself. It’s pretty hard to be sad when you’ve got a plate full of this!

Huevos Rancheros Hash

 

Or, you know, the entire skillet.

Do it. I won’t judge you.

Print Recipe
Huevos Rancheros Hash
Spicy, flavorful, and hearty, this Huevos Rancheros Hash is one breakfast you won't want to share!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chorizo Sausage
Hash
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chorizo Sausage
Hash
Instructions
  1. Fry the bacon in a cast-iron skillet over medium heat until crispy. Remove bacon and reserve fat in the skillet.
  2. Combine meat and spices, vinegar, and garlic in pan. Cook until all pink has disappeared. Remove meat from skillet and reserve.
  3. Add lard to pan, then add potatoes and a pinch of salt. Cover and cook for eight minutes (or until soft), stirring every two minutes.
  4. Uncover pan and cook just until the potatoes begin to brown.
  5. Add reserved sausage and bacon and combine ingredients thoroughly.
  6. Make four wells for the eggs. Crack in the eggs, cover the skillet, and cook for 5 minutes* without lifting the lid at all.
  7. Remove skillet from heat. Serve the hash while warm, preferably with fresh cilantro on top.
Recipe Notes
  • Cooking for five minutes with the lid closed results in oozy, not-quite solid yolks. Cook for 6-7 minutes if solid yolks are desired.
  • Cooking fat of choice may be used; lard is simply more authentic.
  • If you so desire, the eggs may be scrambled instead of fried.
  • Wilted kale and/or spinach may be added along with the meat in Step 5.

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