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.

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.