Chorizo Potato Hash with Fried Eggs

Recipe

Breakfast
Chorizo Potato Hash with Fried Eggs

Primary Media

chorizo hash in bowl with an egg on top

User Rating

4.18 out of 5 stars
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11 ratings

Recipe Data

2
Servings
30min
Prep
30min
Total

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    Description

    Breakfast for dinner? This tasty skillet meal gets an extra kick from chorizo, a spicy pork sausage used in Mexican cuisine.

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    ½(15-oz.) pkg. Mexican chorizo
    1 ½ c.diced potatoes, refrigerated or thawed frozen
    c.yellow onion, chopped
    ¼ c.red bell pepper, seeded and chopped
    2 clove(s)garlic, minced
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    2 tbsp.Hy-Vee Select olive oil
    2Hy-Vee large eggs
    Fresh cilantro, for garnish

    Things To Grab

    • Large nonstick skillet
    • Spatula
    • Slotted spoon
    • Small skillet with lid

    Directions

    1. Remove casing from chorizo, if present. In a large nonstick skillet, cook chorizo over medium-high heat until brown, using spatula to break up the meat. Reserving drippings in skillet, use a slotted spoon to transfer chorizo to a plate lined with paper towels; set aside.

    2. To reserved drippings, add potatoes, onion, bell pepper and garlic. Sprinkle with salt and pepper. Cook over medium-high heat for 12 to 15 minutes or until potatoes are crisp on the outside, adding 1 tablespoon olive oil to avoid sticking. Stir in chorizo and reduce heat to medium-low.

    3. In a small skillet, add remaining olive oil over medium heat. Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly.

    4. To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro.

    Nutrition facts

    Servings

    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 49g
    • Cholesterol: 315mg
    • Sodium: 1390mg
    • Total Carbohydrates: 28g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 70%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.