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 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup fresh cilantro, chopped
• 4 eggs

Method

1. 01
   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. 02
   Remove the chorizo from the skillet and set aside. Do not drain the fat from the skillet.
3. 03
   Add the remaining tablespoon of olive oil to the skillet. Stir in the diced potatoes, spreading them out into a single layer.
4. 04
   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. 05
   Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables begin to soften, about 5 minutes.
6. 06
   Return the chorizo to the skillet. Sprinkle with smoked paprika, cumin, salt, and pepper. Stir everything together until well combined and heated through.
7. 07
   Using the back of a spoon, make four wells in the hash. Crack an egg into each well.
8. 08
   Cover the skillet and cook until the egg whites are set but the yolks are still soft, about 5-7 minutes.
9. 09
   Garnish with fresh cilantro before serving. Serve immediately.