Spicy Mexican Chorizo Breakfast Hash

Ingredients

• 1 pound Mexican chorizo casings removed
• 2 cups russet potatoes diced
• 1 cup red bell pepper diced
• 1 cup onion diced
• 2 cloves garlic minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro chopped
• 4 eggs

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook until fully browned, breaking it apart with a spatula, about 5-7 minutes.
2. 2 Remove the chorizo from the skillet and set aside. Do not drain the fat from the skillet.
3. 3 Add the remaining tablespoon of olive oil to the skillet. Stir in the diced potatoes, spreading them out into a single layer.
4. 4 Cook the potatoes without stirring for about 5 minutes, or until they begin to crisp up, then flip and cook for another 5 minutes.
5. 5 Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables begin to soften, about 5 minutes.
6. 6 Return the chorizo to the skillet. Sprinkle with smoked paprika, cumin, salt, and pepper. Stir everything together until well combined and heated through.
7. 7 Using the back of a spoon, make four wells in the hash. Crack an egg into each well.
8. 8 Cover the skillet and cook until the egg whites are set but the yolks are still soft, about 5-7 minutes.
9. 9 Garnish with fresh cilantro before serving. Serve immediately.