Chorizo Garbage Plate
This 'Chorizo Garbage Plate' is a hearty, one-pan meal combining crispy shredded potatoes, vibrant bell peppers, onions, and spicy chorizo. Scrambled eggs and melted Cheddar cheese bind the ingredients together, creating a satisfying and flavorful hash. Perfect for a quick and substantial breakfast, brunch, or casual dinner, served simply with toast or tortillas.
Equipment
- 1 Large Nonstick Skillet or Flat Top Grill Essential for cooking the entire dish evenly.
- 1 Sturdy Spatula For mixing, flipping, and breaking up ingredients.
- 1 Chef's knife For precise dicing of vegetables.
- 1 Cutting Board A stable surface for ingredient preparation.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 2 to 3 tablespoons vegetable oil
- 2 cups shredded potato or store-bought hash browns
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 tablespoon diced jalapeno optional
- 1 cup ground chorizo browned
- 1/2 cup diced tomato
- 5 eggs
- 1/2 cup shredded Cheddar
- Toast or tortillas for serving
Instructions
- Preheat a flat top grill or nonstick skillet over medium-high heat.
- Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout.
- Serve with toast or tortillas.
Notes
For optimal texture, ensure the potatoes crisp up nicely; avoid overcrowding the pan. Season generously with salt and black pepper throughout the cooking process, tasting as you go. The eggs can be cooked to your preference: for a richer dish, cook until just set with slightly runny yolks; for a drier hash, cook through. Consider garnishing with fresh cilantro, sliced green onions, or a dollop of sour cream and a dash of hot sauce for added freshness and a kick.