Tex Mex Chorizo Hash and Eggs Recipe – Crispy, Bold Breakfast with a Griddle Twist

Tex Mex Chorizo Hash and Eggs Recipe

This Tex Mex Chorizo Hash and Eggs recipe from Griddle Nation brings together the bold flavors of Tex-Mex cuisine with the comfort of a hearty breakfast. Nate Lippy demonstrates how high-heat griddle cooking can elevate simple ingredients—like potatoes, chorizo, and eggs—into a dish that’s approachable yet impressive. Perfect for weekend brunch, casual breakfast-for-dinner, or a holiday morning spread, this recipe combines crisp textures, savory protein, and vibrant vegetables to make every bite exciting and satisfying.

The Inspiration

The inspiration behind this recipe comes from the vibrant flavors of Tex-Mex cuisine, which emphasizes bold spices, fresh vegetables, and hearty proteins. Nate Lippy drew ideas from viral griddle recipes circulating online, translating them into a practical, flavorful version suitable for home cooks.

On Griddle Nation, the focus is always on technique that enhances flavor. Using the griddle allows bacon fat to render naturally, which then infuses the chorizo and potatoes with a rich depth of flavor. The combination of red and green bell peppers, onions, and taco seasoning adds brightness and spice, making each bite exciting.

Ingredients

• 6 Thick Cut Bacon Slices
• 8oz. Ground Loose chorizo Sausage, Crumbled
• ½ C Red and Green Bell Peppers, Diced
• 2C Red Potatoes, Diced
• 1/2C Yellow Onion, Diced
• 4 Eggs
• Blackstone Taco Seasoning
• Salt and Pepper to Taste
• Green Onions, Chopped

Methods

• Preheat griddle to medium heat.  Allow 10-15 minutes or until the surface darkens and light smoke appears
• Add bacon to griddle and allow fat to render. Cook bacon until crispy and then remove and set aside.
• Add chorizo to griddle in the bacon fat and cook for around 4 minutes chopping it to break it up into crumbles.
• Once chorizo is cooked through add potatoes, peppers, and onions to the meat. Season with taco seasoning, salt and pepper to taste.
• Cook potatoes for around 6 minutes or until crispy and tender inside, then pull off griddle.
• Lastly crack your eggs onto griddle and cook for desired doneness. For the perfect sunny side up egg use a dome to cover.
• Plate each portion with a strip of bacon, a pile of the hash, and one egg on top. Garnish with chopped green onions and enjoy!

Serving Suggestions

This Tex Mex Chorizo Hash and Eggs recipe is ideal for weekend brunch, casual holiday mornings, or breakfast-for-dinner. The spicy, savory hash pairs beautifully with fresh fruit on the side, like berries or citrus, which adds brightness to the plate. Hot coffee, tea, or a light mimosa complements the richness of the eggs and chorizo, making it a complete and satisfying meal.

For family-style serving, place the hash, eggs, and bacon in separate sections on a large platter so everyone can build their plates according to preference. For entertaining, consider adding toppings like avocado slices, extra chopped green onions, or hot sauce for those who like extra spice. This recipe works well for a single griddle cook session, keeping cleanup minimal while maximizing flavor and presentation.

Final Thoughts

This Tex Mex Chorizo Hash and Eggs recipe is a celebration of bold, home-cooked breakfast flavors. Nate Lippy demonstrates how simple ingredients—bacon, chorizo, potatoes, and eggs—can be elevated with griddle cooking and clever seasoning.

What sets this recipe apart is its balance of textures and flavors. The crispiness of the potatoes and bacon, the spiced depth of the chorizo, and the creamy eggs create a harmonious bite every time. The dish is both comforting and exciting, perfect for home cooks looking to bring a restaurant-quality experience into their kitchen without excessive fuss.

For more information, check out the Griddle Nation website.