Huevos Rancheros with Chorizo Hash

Prepare to tantalize your taste buds with a mouthwatering dish straight from the heart of Washington D.C.’s Silver Diner: Huevos Rancheros with Chorizo Hash! Renowned Chef Ype Von Hengst, co-founder of Silver Diner and Silver New American Brasserie, graciously shares this delectable recipe with us. Dive into the ingredients and method below to recreate this culinary masterpiece in your own kitchen.

While you make this dish, listen to our podcast conversation with Ype Von Hengst, here.

Let’s get cooking!

Huevos Rancheros

Ingredients

3 triangles Crispy Tortilla, with MD Bay Seasoning

8oz portion Chorizo Hash

2 Eggs

1 fl  oz  Salsa Roja (store-bought in a squirt bottle or mix some Buffalo wing sauce with Sriracha)

1/2-2 oz cup Scallions

1/2-2 oz cup Pepper Mix (diced red, green and yellow peppers)

1/2-2oz cup Cilantro

1/2-2oz cup goat cheese crumbled

Chunky avocado, using a soup spoon (mash a few avocados as needed or use ready-made guacamole)

1 each Large Bowl

Method

1. Heat Chorizo Hash in microwave for +/-1½ minutes to 140˚, leaving bag open to vent.  
2. In the meantime, prepare Eggs over easy. 
3. Place Chorizo Hash in center of Large Bowl. Top Chorizo Mix with Eggs.
4. Drizzle Eggs with Salsa Roja in a zig zag motion.
5. Sprinkle Salsa Roja with Scallions, Pepper Mix, Cilantro, and Goat Cheese Crumbles.
6. Arrange Crispy Tortillas with points in Chorizo Mix and rounded edges facing out.

GO TO ADDS

1. • Chunky Avocado, using a soupspoon, on top of Eggs

**Keep Salsa Roja at Room Temperature

Chorizo Hash

Ingredients

2 lbs Chorizo (ground. If not available use chorizo sausage and remove the casing)

2 lbs Ground Bison

3-2 oz cups Pepper Mix (diced red, green and yellow peppers)

2 tsp Cumin ground

3- 2 oz cups Scallions

2 tsp Salt

2nd step ingredient:

8oz wt Cooked Brown Rice

8 oz wt Black Beans

2 oz ladle Buffalo Sauce

Method

1. Combine Chorizo Sausage, Ground Bison, Pepper Mix, Cumin, Scallions, and Salt in cooking pot. 
2. Cook over medium high heat until Chorizo Sausage and Ground Bison are cooked through- 165˚. Make sure to keep stirring so it does not burn on the bottom of the pot.
3. Drain the Black Beans. 
4. After cooking meat, add Cooked Brown Rice, Black Beans, and Buffalo Sauce in a Cooking Pot and heat through for 5 more minutes. 
   1. These ingredients are added last so they do not become too mushy.
5. Portion 8oz in baggies
6. Label and day dot.
7. Store under refrigeration at <41º F.

Yield: +/- 9 portions  

Shelf Life: 4 Days