Breakfast For Dinner: (Soy) Chorizo Skillet Hash

By Jeannette Ordas of Everybody likes Sandwiches


I never know whether a hash works better as a breakfast or as a lazy dinner and it's okay because it's easy to eat anytime. A hash is a pretty no-nonsense affair. All you need is a skillet, leftovers if you got them, some cooked potatoes, and whatever veg you've got lying about. Spice is always nice too. Around Thanksgiving, I always add in some leftover turkey which is delicious - as is any leftover salmon. But this time, I had some very precious soy chorizo that some friends brought back from a recent trip to Bellingham, Washington. You see, it's from Trader Joe's and sadly there are no Canadian locations (boo!), so this soy chorizo has become a bit of a hard-to-come-by cross-border staple in our kitchen.


The soy sausage is kinda weird because it's got orange liquidy fat that looks way too similar to the real meat variety - but maybe that's the part of what makes it taste so yummy. And its delicious in this hash. If you don't have access to soy chorizo, just sub in your favorite meaty chorizo or veggie sausage.

I topped our bowls with a fried egg, but if you're vegan you can leave off the eggs. But really, I LOVE the eggs on top. Cooked so that the yolks are runny they provide an excellent and unexpected sauce for this dish. So eat this up for breakfast or dinner and enjoy!


(Soy) Chorizo Skillet Hash
2 medium-sized potatoes, diced into 1 inch pieces1 large carrot, cut into 1" chunks
2 tablespoons olive oil
1/2 large onion, diced
1/2 red pepper, diced
1/2 teaspoon dried chili flakes
hot sauce, as much as you like
salt & pepper
1/2 package of soy chorizo
a handful of grated cheddar cheese
1 tablespoon butter
4 eggs

Add the potatoes and carrots to a pot of boiling water and boil until tender. Drain.

Preheat oven to 400F.

In a large oven-proof skillet, heat up olive oil and saute the onion and red pepper until soft. Add in the spices along with the soy chorizo and give everything a good stir. Dump in the potatoes and carrots along with a little hot sauce, if that's how you roll. Let everything get a bit brown on the bottom, about 5 minutes or so and then sprinkle with cheese. Put the skillet in the oven.

Now, fry up a couple eggs in butter to your liking - over medium for me, please! Remove the now melted cheesy skillet and divide the hash mixture onto 4 plates and top each plate with an egg. Breakfast or dinner is served.

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Vancouverite, foodie, crafty, freelance designer, Jeannette Ordas from the popular food blog, Everybody Likes Sandwiches joins us every Wednesday enticing us with her hearty and simple recipes!