Cowboy Skillet Hash

Cowboy Skillet Hash

This is the perfect breakfast, or dinner, for two! Table for Two’s new book is here, and it’s full of great dinners made just for TWO!

Dish Count :: 1 Skillet, 1 Cutting Board

Blogging for five years means you meet some really great people, and some of them become some of your closest friends. I’m so lucky to have that, and find constant sources of inspiration from all of them! One in particular that I’m so pleased to consider a dear friend is Julie from Table for Two. Over the last five years we’ve chatted, cooked together, had a great adventures and lots of laughs with our closest girl friends.

And now, after years of her hard work, she’s done something amazing – become a cookbook author! And when a copy arrived on my doorstep, I flipped through it, post-it’ed every stinking recipe!, and ultimately decided that this Cowboy Skillet Hash was my life’s destiny. Best destiny ever.

One of the things I struggle with in the kitchen is cooking wayyyyy to much food. Ben and I then have leftovers for dayyyys, and usually by day 3 of my most recent mac and cheese creation or whatever else I made, we are dying for a switch. Julie’s cookbook is perfect for just two people, and it doesn’t include a lot of over the top complicated things that get in the way of getting a meal on the table during a busy weeknight. It’s simple, and delicious. What more do you really need?

If you love breakfast for dinner, this skillet would be a great option for that, too!

The holidays are coming up, so take care of that Christmas shopping ahead of time and order Julie’s book Dinner for Two right away! Free up your holiday time for things like sipping hot cocoa, and not fighting the masses.

See what other recipes are in Julie’s cookbook, too!

Try this from Nutmeg Nanny – Chorizo Roasted Red Pepper and Spinach Gnocchi

Or, these Maple Dijon Chicken Kabobs from Julie’s book cooked by Baked by Rachel! Holy yum is right!

Cowboy Skillet Hash

Yield: 2

Prep Time: 10 Minutes

Cook Time: 30 Minutes


  • 1/2 pound Chorizo, casing removed
  • 1 small Onion, diced (about 1/2 cup)
  • 1 cup Bell Pepper, diced
  • 2 Potatoes, diced into cubes (about 2 cups) - I used 5 Medium Red Potatoes
  • 1 tsp Kosher Salt
  • 1/4 tsp Pepper
Read the whole recipe on Country Cleaver