While it might seem like something you’d order off a brunch menu, this sweet and savory breakfast skillet is actually incredibly easy to make yourself at a campsite or at home.
A general tip for making hash is that the smaller you dice your potato the faster it will cook. Since we’re impatient when it comes to our breakfast, we usually opt for a roughly ½ inch cubes. But if you prefer larger cubes, just lower the heat a touch and increase the cook time.
We used crumbly pork chorizo in this recipe, but beef chorizo would work as well. If you wanted to make the recipe vegetarian you could sub out the chorizo for soyrizo. Or, if you want to make the whole thing vegan, use soyrizo and leave out the eggs.
The signature flavor of this skillet comes from the pinch of cinnamon and maple syrup. It adds a warming sweetness while introducing a bit more complexity to the spice of the chorizo. It also produces a heavenly aroma that is guaranteed to motivate any late risers in your party.
So plan on making this for breakfast one morning, and we guarantee you’ll have plenty of motivation to get out of bed.