Looking for a breakfast dish that’s as vibrant and energizing as your morning coffee? This Chimichurri Breakfast Hash is a game-changer. It’s a one-pan wonder that combines crispy potatoes, bell peppers, sausage, and nutrient-packed kale, all crowned with perfectly cooked eggs and a drizzle of zesty chimichurri sauce. This hash is the perfect way to start your day with a punch of flavors that will keep you satisfied and fueled.
What makes this breakfast hash truly special is its versatility and the robust flavors that come together in every bite. The combination of crispy potatoes with the rich, smoky sausage and the freshness of kale creates a balance that’s both hearty and wholesome. The crowning glory is the chimichurri sauce, adding a bright and tangy finish that elevates the entire dish. Whether you're making brunch for friends or enjoying a quiet morning at home, this breakfast hash is a surefire hit.
Customizing This Dish
- Vegetarian Option: Substitute the sausage with a plant-based sausage or crumbled tofu seasoned with smoked paprika and cumin.
- Different Greens: Swap out the kale for spinach, Swiss chard, or even collard greens. Each brings a unique flavor and texture.
- Cheesy Addition: Sprinkle some shredded cheddar, queso fresco, or cotija cheese over the top just before serving for an extra layer of flavor.
- Heat Level: Adjust the spiciness by choosing mild or hot sausage, or add a dash of hot sauce to the hash for an extra kick.
Storing and Reheating Leftovers
- Storage: Transfer the cooled hash to an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Reheating: To reheat, warm a skillet over medium heat, add a splash of oil if needed, and sauté the hash until heated through. Alternatively, you can reheat it in the microwave, but the skillet method helps retain the crispiness of the potatoes.
- Eggs: If you anticipate having leftovers, consider cooking the eggs separately and adding them fresh each time you serve the hash. This ensures perfectly cooked eggs every time.
Chimichurri Breakfast Hash
- Blender or food processor
For the Hash:
- 1 lb potatoes, diced
- 8 oz smoked sausage, like linguica or kielbasa
- 1 large bell pepper, diced (any color)
- 1 medium onion, diced
- 2 cups kale, stems removed and chopped
- 4 large eggs
- 2 tbsp olive oil
- Salt and pepper to taste
For the Chimichurri:
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
- In a food processor, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped and the mixture is well combined. Transfer to a mixing bowl and set aside to allow the flavors to meld.
- In a medium saucepan, add the diced potatoes and cover with water. Bring to a boil and cook for 5-7 minutes until just tender. Drain and set aside.
- In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook, until browned and cooked through, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
- In the same skillet, add the remaining tablespoon of olive oil if needed. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the chopped kale and cook until wilted, about 2-3 minutes.
- Add the cooked potatoes and sausage back to the skillet with the vegetables. Stir to combine and cook for another 5 minutes, allowing the potatoes to crisp up slightly. Season with salt and pepper to taste.
- Make 4 small wells in the hash mixture and crack an egg into each well. Reduce the heat to medium-low, cover the skillet, and cook until the eggs are set to your liking, about 5 minutes for runny yolks or longer for firmer eggs.
- Divide the hash among four plates and drizzle generously with chimichurri. Serve immediately, with extra chimichurri on the side.
- To speed up the cooking process in the morning, you can make the chimichurri and parboil the potatoes the night before and store in the fridge until you're ready to cook.
