One-Skillet Mexican Hash
This breakfast hash is said by some to be responsible for the growth of the American west. Using authentic ingredients that were available as folks settled and built up ranches across the west, countless cooks were able to feed hard working cattlemen and their families with a cast iron skillet, food from the kitchen garden, the hen house, and the wild.
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Hash Makes Leftovers Go Further
Hash comes from the French word "hacher" which means 'to chop or dice something into smaller pieces." That makes a lot of sense to English speakers, because for us, a hash is made up of a great many vegetables, meats, herbs, and spices chopped up and sauteed together in a skillet. In the USA, most hashes are served at breakfast.
During the US Civil War, hash was a way to make yesterday's leftover rations go a little further - if there were any.
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"If it moves, it's stew. If it's leftover, it's hash."
Vaqueros Bring Flavor to the Chuckwagon
As European settlers pushed south into Texas, Mexico, and Arizona, Mexican cowboys - Vaqueros - began to integrate into Cowboy Camps and ranches.
Mexican cooks brought with them dried chilies, peppers, and spiced preserved meats like Chorizo. The recipe that I'm cooking up today is based on the Mexican style hash Chuckwagon cooks would serve up for breakfast. Let me tell you, there isn't any finer dining this side of the Mississippi.
Mexican Hash - Cowboy Style
To start, I'm chopping up the potatoes and bell peppers. The wood stove is hot, and I've got the poblano and jalapeno peppers charring. When they have a good char on them, scrape off any membrane that is left. Dice everything up and get some oil hot in your skillet.
Add the diced potatoes and red bell pepper to the skillet and start them to browning a little. This is a one skillet meal, so we start with the ingredients that need the most cooking. A good hash always has some browned 'taters and blackened peppers. We'll add in more ingredients as things start to progress.
The first hash knife I ever received was from a retired Texas Ranger. He gifted me his great grandmothers Hash Knife and I've used them ever since. Cowboy cooks don't have a lot of room on a wagon so a versatile tool like this saved space and allowed cooks to do everything from dicing food to processing wild game to make the rations go further. The Hash Knife we sell is handmade in the USA by Master Craftsman Tom Willoughby.
Season with black pepper - many cooks had some this in their rations by the late 19th century - and add the poblano, onion, and jalapenos. Stir well, allowing them to brown.
While the vegetables simmer, prep the Chorizo if you haven't already. You have several options here - some traditional and some modern (and more convenient!).
- Use any leftover meat or game you have in the ice box. Dice or slice thin.
- Make chorizo yourself using our recipe, and have it thawed and ready.
- Buy Mexican Chorizo. Remove it from casings before cooking.
- Buy pre-cooked chorizo sausages. Slice thin.
When the potatoes are soft, add the cumin, cilantro, and smoked paprika. Move the vegetables over to the side, creating a well in the center. Add the chorizo and allow it to cook. When it's just about done, mix it all together.
Sunny Side-Up
You can add the eggs however you like them in this hash. I prefer sunny side-up, so I'm going to grease Bertha up really well, and crack the egg on the pre-heated surface.
Tip: Place a saucepan lid over the egg to create a steaming effect and cook the 'sunny side' faster.
Arrange the eggs on top of the hash. Serve hot! Salsa, hot sauce, tortillas, and avocado make great companions to this breakfast.
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