Chorizo and Potato Breakfast Hash
Crispy potatoes and spicy chorizo create a hearty breakfast hash topped with perfectly runny eggs.
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Ingredients
- 2 large potatoes cubed
- 75 g Mexican chorizo diced
- 1 red onion finely diced
- 1 red pepper thinly sliced
- 2 cloves garlic minced
- 2 large eggs
- 2 tbsp olive oil
- Salt and pepper to taste
- For Garnish
- Fresh parsley
- Lemon wedges
- Optional: sour cream avocado
Instructions
- Boil cubed potatoes in salted water for 7 minutes until just soft. Drain and steam dry.
- Heat olive oil in a large skillet over medium heat. Add onions and peppers, cooking for 10 minutes until caramelized.
- Add chorizo to the pan, frying until crispy and fat renders. Remove and set aside, leaving the flavorful oil.
- Add potatoes to the chorizo-flavored oil, frying for 3-4 minutes until crispy.
- Return chorizo mixture to the pan, combine everything.
- Create wells in the hash, crack eggs into them, and cook until whites set.
Servings: 2 servings