Mexican Chorizo Hash
By Shelly17
This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.
Rate this recipe
4.6/5
(12 Votes)
Ingredients
- 2 ounces raw Mexican chorizo
- 1 cup chopped onion
- 1/4 cup coarsely chopped bottled roasted red bell peppers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package baby spinach
- 2 teaspoons olive oil
- 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
- 4 large eggs
Details
Adapted from myrecipes.com
Preparation
Step 1
1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.
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