Somehow we don’t have a breakfast hash recipe on What’s Gaby Cooking, and honestly, that’s an abomination. So when Dalkin&Co (my seasoning company) launched its first major collaboration with Coro Foods and came out with a Chimi Salami, we figured this would be the perfect time to fix this. I present to you a crispy, herby, salty, perfectly golden Chimi Breakfast Hash that belongs in your weekly rotation immediately.
Table of Contents
Why I Love This Recipe
This Chimi Breakfast Hash is one of those recipes that hits every note: crispy potatoes, a little heat from the Dalkin&Co Chimi, salty bits of this limited edition salami we just launched (makes an epic holiday gift FYI), and a drizzle of bright chimichurri to tie it all together.
It’s the kind of breakfast that feels fancy enough for brunch but easy enough for a weekday dinner when you’re too tired to make anything else. I love how versatile this Breakfast Hash is: add a fried egg on top or toss in leftover veggies and you're in business. It’s hearty, colorful, and ridiculously satisfying. Also, a Breakfast Hash is the perfect excuse to bust out your cast iron skillet and get those potatoes extra crispy, which we all know is the dream.
Ingredients & Substitutions
- Yukon gold potatoes
- Olive oil
- Dalkin&Co Chimi
- Red bell pepper
- Coro Chimi Salami
- Shallot
- Kosher salt and freshly cracked black pepper
- Eggs (for topping, optional)
- Fresh parsley
- Fresh cilantro
- Fresh or dried oregano
- Garlic
- Crushed red pepper flakes
- Red wine vinegar
How to Make
- In a small bowl, combine the parsley, cilantro, oregano, garlic, red pepper flakes, olive oil, and vinegar. Season with salt and pepper. Let it sit while you make the hash so the flavors can meld.
- Heat 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the cubed potatoes and season with salt, pepper, and the Chimi seasoning. Cook, stirring occasionally, until golden and crispy on all sides, about 12 to 15 minutes.
- Add the diced red bell pepper and cook for 2 to 3 minutes, until slightly softened. Push everything to one side of the skillet and add the cubed salami. Let it crisp up undisturbed for a few minutes. Add the shallots, stir to combine, and cook for another 3 to 4 minutes, until the shallots are soft and everything smells incredible.
- While the Breakfast Hash finishes, make your scrambled eggs if using. Spoon the hash into bowls, top with scrambled eggs, and drizzle generously with chimichurri. Finish with a sprinkle of flaky salt or a squeeze of lemon if you’re feeling fancy.
Tips & Tricks
- Crispy potatoes are the goal: Make sure to cut your potatoes evenly and give them plenty of space in the pan so they crisp rather than steam.
- Cast iron wins every time: It’s the best for even browning and building those golden edges.
- Season as you go: Add salt early with the potatoes and again at the end for layers of flavor.
- Make ahead: The chimichurri can be made up to a few days in advance and stored in the fridge. The flavors get even better as it sits.
- Switch it up: Swap the salami for bacon, chorizo, or even crispy chickpeas for a vegetarian version.
FAQ's
Can I make this Breakfast Hash ahead of time?
You can prep the the veggies ahead, but it’s best to cook everything fresh so it stays crispy.
Can I use sweet potatoes in a Breakfast Hash instead?
Absolutely. They’ll cook a bit faster and add a hint of sweetness that works perfectly with the Chimi seasoning.
What else can I add to this to make it a more substantial dinner?
Eggs, leftover steak, throw it into a bowl of rice, you name it... anything goes!
Similar Recipes
Chimi Breakfast Hash
Ingredients
- 1.5 lbs Yukon gold potatoes scrubbed and cut into ½-inch cubes
- 2 tablespoon olive oil
- 1 tbsp Dalkin&Co Chimi
- 1 red bell pepper cored and diced into ½-inch pieces
- 1 cup Dalkin&Co x Coro Salami cut into ½-inch cubes
- 1 shallot thinly sliced
- Kosher salt and freshly cracked black pepper to taste
- scrambled eggs optional
For the Chimi Drizzle
- ½ cup finely chopped parsley
- ½ cup finely chopped cilantro
- 1 tablespoon fresh oregano chopped
- 2 cloves garlic finely minted
- ½ teaspoon crushed red pepper lfakes
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a small bowl, combine the parsley, cilantro, oregano, garlic, red pepper flakes, olive oil, and vinegar. Season with salt and pepper. Let it sit while you make the hash so the flavors can meld.
- Heat 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the cubed potatoes and season with salt, pepper, and the Chimi seasoning. Cook, stirring occasionally, until golden and crispy on all sides, about 12 to 15 minutes.
- Add the diced red bell pepper and cook for 2 to 3 minutes, until slightly softened. Push everything to one side of the skillet and add the cubed salami. Let it crisp up undisturbed for a few minutes. Add the shallots, stir to combine, and cook for another 3 to 4 minutes, until the shallots are soft and everything smells incredible.
- While the hash finishes, make your scrambled eggs if using. Spoon the hash into bowls, top with scrambled eggs, and drizzle generously with chimichurri. Finish with a sprinkle of flaky salt or a squeeze of lemon if you’re feeling fancy.
