First Watch Breakfast Swap Review

Pro tips

• Use high heat and a cast-iron skillet to achieve crispy, browned edges on both potatoes and steak cubes.
• Make chimichurri sauce fresh if possible—the bright parsley and vinegar flavor fades quickly, so prepare within an hour of serving.
• Don't crowd the pan; cook steak and potatoes in batches if needed to ensure even browning rather than steaming.
• Season steak generously before searing and taste the hash before adding salt, since chimichurri is already salty.

Substitutions

• Ground beef or chorizo → Steak (easier prep, similar richness)
• Red pepper flakes → Fresh jalapeño (milder, fresher heat)
• Russet potatoes → Waxy potatoes like Yukon Gold (holds shape better, creamy texture)

Storage & make-ahead

Leftovers keep refrigerated up to 3 days; reheat in a skillet over medium heat to restore crispness. Chimichurri is best served fresh and added after reheating.

Equipment

cast-iron skillet · sharp knife for dicing

What makes First Watch's Chimichurri Hash different from a standard breakfast hash?

The chimichurri sauce adds fresh herb and vinegar brightness that cuts through rich potato and beef, elevating a classic hash with Argentine-inspired flavor.

Can you make chimichurri hash at home?

Yes—sauté diced steak and crispy potatoes, then drizzle with fresh chimichurri (parsley, garlic, olive oil, vinegar, red pepper flakes). The key is quality chimichurri and hot cast iron.

What proteins pair well with this chimichurri potato hash?

Steak is classic, but you can swap in ground beef, chorizo, or skip meat entirely for a vegetarian version with roasted vegetables.

How do you get crispy hash browns in a hash?

Dice potatoes small, pat dry to remove moisture, cook in a hot skillet with enough fat, and resist stirring too often—let them brown undisturbed for 2–3 minutes per side.