This skillet recipe was born from happy necessity during a vacation rental mishap. Arriving to find the kitchen severely under-equipped, I had to create breakfast with just one skillet and basic ingredients from the local market. The chorizo was an impulse purchase, and the pickled jalapeños came from a roadside stand. What began as a makeshift meal became a revelation – everyone declared it the best breakfast of the trip. I’ve refined it over the years, but maintained the spirit of that accidental discovery with its perfect balance of textures and flavors.
Loaded Morning Hash Brown Skillet
Crispy-edged hash browns with chorizo, cheese and pickled jalapeños cooked in layers for the perfect loaded morning skillet.
Cook the Chorizo Mixture
Heat 1 tablespoon oil in a 12-inch cast iron skillet over medium heat. Add chorizo and cook, breaking it into small pieces, until browned and cooked through, about 5-6 minutes. Add diced onion and bell pepper, cooking until softened, about 4-5 minutes more. Transfer mixture to a bowl and set aside. Wipe out skillet.
Create the Hash Brown Base
Return skillet to medium-high heat and add remaining 2 tablespoons oil and butter. When butter is melted, add hash browns in an even layer, pressing down firmly with a spatula. Season with salt and pepper. Cook undisturbed for 7-8 minutes until golden brown and crispy on the bottom.
Layer and Add Cheese
Reduce heat to medium. Sprinkle 1 cup of cheese evenly over the hash browns. Top with the reserved chorizo mixture, distributing evenly. Sprinkle pickled jalapeños over the chorizo layer. Top with remaining 1 cup of cheese.
Add Eggs and Finish
Create 4 wells in the mixture using the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 5-6 minutes until egg whites are set but yolks remain runny (or longer if preferred). Remove from heat and let stand for 2 minutes. Top with dollops of sour cream, chopped cilantro, and sliced green onions before serving directly from the skillet.
The Best Loaded Hash Brown Casserole
The Best Loaded Hash Brown Casserole | Quick & Easy Breakfast Recipe. This loaded hashbrown breakfast dish is perfect for busy mornings or weekend brunch.
The beauty of this morning skillet lies in its efficient preparation and impressive protein content – 24g per serving helps prevent the mid-morning energy crash that can derail productivity. The two-stage cooking method creates hash browns with the ideal texture: crispy edges and a cheesy, melty center. Research shows that including moderate fat with breakfast carbohydrates slows digestion, resulting in more stable blood sugar and sustained energy. The chorizo’s robust seasoning eliminates the need for multiple spices, making this recipe remarkably simple despite its complex flavor profile.
Each bite delivers a delicious contrast – the crisp potato exterior gives way to a tender interior, with pockets of melted cheese creating rich, gooey moments. The chorizo provides bold, spicy depth while the pickled jalapeños cut through the richness with bright acidity. Fresh cilantro adds color and a cooling herbaceous note. The runny egg yolks create a natural sauce that coats everything in luscious richness. This is comfort food with personality and depth.
For maximum enjoyment, gather everyone at the table before bringing out the skillet – the sizzling presentation and irresistible aroma create anticipation that enhances the eating experience. This recipe adapts beautifully to dietary preferences: substitute plant-based chorizo for a vegetarian version, or use sweet potato instead of regular for extra nutrients. Consider offering hot sauce tableside for heat-lovers. The combination of simple technique and bold flavors creates a breakfast that feels special enough for weekends but is actually easy enough for any morning.
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