Chorizo Hash Breakfast Skillet |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Had this for breakfast this morning...hubby and I both loved it. Spicy chorizo, creamy potatoes...yum. Adapted from Food and Wine. Ingredients:
1 pound red potatoes, whole, boiled until tender, cooled, diced into 3/4 pieces, or 1 pound frozen potatoes o'brien, thawed |
3/4 pound chorizo, fresh, removed from casings |
1/2 large onion, diced |
1/2 red bell pepper, diced |
1 tablespoon extra virgin olive oil |
4 eggs |
cilantro, minced |
Directions:
1. Preheat oven to 375. Heat ovenproof skillet. Add chorizo, using potato masher to break up into small pieces while its cooking. Brown. Add onion and cook until tender.
2. Drain chorizo, remove from skillet, wipe out skillet and add olive oil. Saute potatoes until crisp and brown on one side; turn. Add chorizo mixture and mix well. Make 4 wells in hash, break an egg into each. Put into oven for 15 minutes or however long it takes for the eggs to be to your liking.
3. Sprinkle with cilantro to serve.
4. NOTE: These are really nice done in individual casserole dishes. Divide hash evenly among 4 casserole dishes, make well, break egg into each and proceed as above.
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