This Week's Recipe: Chorizo Potato Hash with Fried Eggs

This Week’s Recipe: Chorizo Potato Hash with Fried Eggs

*Hyvee

Ingredients:

• 1/2 (15 oz) pkg chorizo
• 1 ½ C. potatoes
• ⅓ C. chopped onion
• 1/4 c. chopped red bell pepper
• 2 cloves garlic, minced
• salt and black pepper, to taste
• 1-2tbsp olive oil
• 1 tbsp butter
• 2 large egges
• Fresh cilantro, for garnish

Methods:

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 olive oil as necessary to avoid sticking. Stir in chorizo and reduce heat to medium-low.
3. In a small skillet, melt butter 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.