Go Back
–+ servings
Cowboy kent Rollins' Mexican Hash in a cast iron skillet with four eggs atop potatos, onions, and peppers.
Print Pin
5 from 1 vote

Mexican Hash - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 6 to 8 medium size red potatoes diced leave the skin on
  • 1 red bell pepper finely chopped
  • Oil for frying
  • 1 white onion finely chopped
  • 1 jalapeno diced
  • 1 poblano roasted, peeled and chopped
  • 3 teaspoons smoked paprika
  • 3 teaspoons dried cumin
  • 3 teaspoons dried cilantro
  • 2 lbs. ground chorizo
  • 4 large eggs
  • 1 avocado sliced for serving
  • Queso fresco for topping

Instructions

  • In a large cast iron skillet, heat about ¼ cup of oil (or more if needed), over medium-high. Add the potatoes and bell peppers and cook for about 4 minutes, or until they begin to get tender.
  • Then add the onion, jalapeno, and poblano, and cook until the ingredients are tender. Drain any excess oil, if needed.
  • Stir in the paprika, cumin and cilantro.
  • Make a well in the middle of the skillet and add the chorizo. Cook for about 5 minutes, stirring frequently, or until the chorizo has browned. Set aside to keep warm.
  • Heat a separate skillet, over medium-low heat. Grease the skillet well and crack an egg(s). Cover with a lid and cook for about 2 to 3 minutes for a sunny side up egg. Place on top of the skillet with the hash and repeat with the remaining eggs. Top with avocado slices and queso fresco. Serve immediately.