Chorizo and Potato Hash

Instructions

1. 1

   Cook the Chorizo

   • Heat a large 12-inch cast-iron or non-stick skillet over medium-high heat.
   • Add the chorizo and cook, breaking it apart with a wooden spoon, until it's browned and cooked through, about 5-7 minutes.
   • Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet. Discard any excess fat.
2. 2

   Crisp the Potatoes

   • Add the olive oil to the chorizo fat in the skillet and reduce heat to medium. Add the diced potatoes in a single, even layer.
   • Season with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
   • Cook for 15-20 minutes, flipping only every 4-5 minutes to allow a deep golden-brown crust to form. Continue cooking until the potatoes are crispy on the outside and tender on the inside.
3. 3

   Sauté Vegetables and Combine

   • Push the potatoes to one side of the skillet. Add the chopped onion and red bell pepper to the empty side and cook, stirring occasionally, until softened, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Return the cooked chorizo to the skillet. Stir everything together to combine and heat through for 2 minutes. Taste and adjust seasoning with the remaining salt and pepper if needed.
4. 4

   Cook the Eggs

   • Using the back of a spoon, create four small wells in the hash mixture.
   • Crack one egg into each well. Reduce the heat to low, cover the skillet with a lid, and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny.
   • Alternatively, you can fry the eggs in a separate pan to your desired doneness.
5. 5

   Serve

   • Remove the skillet from the heat.
   • Carefully scoop a portion of the hash with an egg onto each of the four plates.
   • Garnish generously with fresh cilantro and sliced avocado before serving immediately.