The Hash Brown, Chorizo & Egg Delight That’ll Wreck All Other Breakfasts
Big Poppa’s back at it again—this time with a breakfast banger so good, it might just ruin your love for cereal forever. We call it the Hash Brown, Chorizo, Egg Delight, and yes, it lives up to the name.
This dish stacks crispy, golden hash browns seasoned with Big Poppa Smokers Desert Gold, sizzling chorizo, melty Mexican cheese, and perfectly cooked eggs. But we’re not stopping there. To finish it off? A drizzle of crema, a hit of salsa, and if you’re living right—a few slices of creamy avocado.
It’s bold. It’s smoky. It’s gooey. It’s got crunch, spice, and everything nice. And the best part? You can throw this together in under 30 minutes. Perfect for lazy weekends, brunch with the crew, or anytime you want to feel like a breakfast hero.
If you’re looking for an excuse to put chorizo on everything, this is it.
Hash Brown Chorizo Egg Delight with Melty Cheese & Crema
2-4
10 minutes
15-20 minutes
Southwest-Inspired / Tex-Mex
Breakfast, Brunch
Golden hash browns seasoned with Big Poppa Smokers Desert Gold are topped with spicy chorizo, melted Mexican cheese, fried eggs, crema, salsa, and avocado. It’s a bold and satisfying breakfast stack that delivers big flavor in every bite.
Ingredients
2 cups frozen shredded hash browns
Big Poppa Smokers Desert Gold Seasoning
8 oz fresh chorizo (Mexican-style, removed from casing)
1 cup shredded Mexican cheese blend
2–4 eggs
2 tbsp neutral oil (canola or avocado oil)
2 tbsp Mexican crema (or sour cream)
1/4 cup salsa (your choice: roja, verde, or pico)
1/2 avocado, sliced
Optional: chopped cilantro or green onions for garnish
Directions
Heat 1 tbsp oil in a nonstick skillet over medium heat. Add the hash browns in a flat layer and season with Desert Gold. Cook for 5–7 minutes on each side, or until golden brown and crispy. Set aside and keep warm.
In a separate skillet, cook the chorizo over medium heat until fully browned and slightly crispy, breaking it into small pieces as it cooks.
Layer the cooked hash browns on a plate or skillet. Top with chorizo and sprinkle with shredded cheese. Cover briefly with a lid or foil to melt the cheese.
In the same pan (or fresh skillet), heat a bit more oil and fry eggs to your liking—sunny side up, over easy, or however you like 'em.
Place a fried egg on each cheesy hash brown stack. Drizzle with Mexican crema, spoon over some salsa, and top with avocado slices.
Add chopped cilantro or green onions if desired. Serve hot and enjoy the delight.
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