Make the Hash

In a cast iron pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and jalapeños and cook for about 1 minute. Add the potatoes and stir to thorough mix. Reduce the heat to medium low and cover. Cook for 20 to 30 minutes, stirring occasionally, until the potatoes are fork tender. Sprinkle the Cajun seasoning over the top and add the roasted red peppers. Stir to combine.

Make the Sausage Gravy

Meanwhile, make the sausage gravy. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and lightly sprinkle with salt. Cook, stirring often, until caramelized ~ about 20 minutes. Add the chorizo and break up into smaller pieces with a wooden spoon. Cook until browned through. Sprinkle the flour over the top and stir to combine and saturate thoroughly. Slowly stir in the milk, whisking or stirring constantly, until thoroughly combined. Bring to a light simmer until the gravy has thickened. Season to taste with salt and pepper.

Cook the Shrimp

Pat the shrimp dry and season with salt and pepper. Melt the butter in a frying pan over medium-high heat. Once melted and hot (test by flicking a small amount of water at the pan ~ if it pops, it’s ready), add the shrimp and cook about 2 to 3 minutes per side. Remove and set aside.

Cook the Eggs

Cook the eggs as desired ~ I recommend sunny side over or sunny side up.

Plate the hash and top with the sausage gravy, eggs, and shrimp. Serve immediately. Enjoy!