Chimi Breakfast Hash

5 from 1 vote

Crispy Breakfast Hash with golden potatoes, salami, and a bright chimichurri drizzle. Easy, flavorful, and perfect for brunch or breakfast-for-dinner.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

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