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Crispy Blackstone Breakfast Hash with Chorizo and Cotija Cheese

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A flavorful and crispy breakfast hash featuring spicy Mexican chorizo, golden potatoes, and tangy Cotija cheese, perfect for brunch and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 2 large russet potatoes, peeled and diced into ½-inch cubes
  • ½ medium yellow onion, diced
  • 1 red bell pepper, diced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil or avocado oil
  • 8 ounces Mexican chorizo, casing removed
  • ½ cup Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Optional: sliced green onions or avocado slices for serving
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • A pinch of crushed red pepper flakes (optional)

Instructions

  1. Rinse the diced potatoes under cold water to remove excess starch. Pat them dry thoroughly with paper towels or a clean kitchen towel. (About 5 minutes)
  2. In a large mixing bowl, toss the dried potatoes with 1 tablespoon of oil, smoked paprika, ground cumin, salt, and pepper until evenly coated.
  3. Heat your Blackstone griddle or cast-iron skillet over medium-high heat until hot. Add remaining 1 tablespoon oil, spreading it evenly.
  4. Spread the potatoes in a single layer on the griddle. Let them cook undisturbed for 5–7 minutes until the bottom layer turns golden and crispy. Then, flip or stir to crisp up other sides. This may take another 7–10 minutes total.
  5. When potatoes are almost done, push them to one side. Add diced onion, red bell pepper, and garlic to the cleared space. Cook, stirring occasionally, until softened and fragrant—about 3–4 minutes.
  6. In a separate pan, cook the chorizo over medium heat, breaking it up with a spatula, until browned and cooked through—about 5 minutes. Drain excess fat if needed.
  7. Mix the cooked chorizo into the potatoes and veggies on the griddle. Stir and cook together for 2–3 minutes to let the flavors meld. Taste and adjust seasoning if necessary.
  8. Transfer the hash to plates, sprinkle generously with crumbled Cotija cheese and fresh cilantro. Optional: add sliced avocado or green onions on top.

Notes

Dry potatoes thoroughly to ensure crispiness. Avoid overcrowding the pan to allow potatoes to crisp properly. Cook chorizo separately to prevent greasiness. Use a metal spatula to flip without breaking potatoes. Adjust seasoning after combining all ingredients. For dairy-free, substitute Cotija cheese with nutritional yeast or omit cheese.

Nutrition

Keywords: breakfast hash, chorizo, Cotija cheese, Blackstone griddle, crispy potatoes, brunch recipe, Mexican breakfast

Find it online: https://milacook.com/crispy-blackstone-breakfast-hash-with-chorizo-and-cotija-cheese-recipe-easy-and-perfect-for-brunch/