Chorizo and Potato Hash with Fried Eggs

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, casing removed
• 2 cups diced potatoes (about 2 medium)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large eggs
• Fresh chives for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chorizo and cook until browned, breaking into small pieces.
3. 3 Add diced potatoes, onion, and garlic to the skillet. Cook until potatoes are tender and golden.
4. 4 Stir in smoked paprika, salt, and pepper.
5. 5 Create four wells in the hash and crack an egg into each.
6. 6 Cover skillet and cook until egg whites are set but yolks are still runny.
7. 7 Garnish with fresh chives before serving.

Equipment

• Large skillet with lid

Variations

• Add bell peppers for extra color and nutrients.
• Substitute turkey chorizo for a leaner option.

Substitutions

• If chorizo is unavailable, use Italian sausage for a similar flavor profile.

Pairings

• Fresh fruit salad
• A cup of coffee or orange juice

Nutrition

Tips

• For crispier potatoes, parboil them for 5 minutes before adding to the skillet.
• If you prefer your yolks fully cooked, cover the skillet for a shorter time or cook uncovered until yolks reach your desired doneness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat on the stovetop with a splash of water to prevent drying out.

Serving Suggestions

• Serve with warm tortillas or crusty bread.
• Pair with a side of avocado slices for a creamy contrast.

FAQ