Mexican Potato Hash With Chorizo & Eggs

Ingredient

• 2 tbsp olive oil, divided
• 1 lb chorizo, casings removed; or diced to ½” if using smoked
• 24 oz yukon gold or russet potatoes, diced to ½”
• ½ tsp kosher salt
• 1 small yellow onion, diced to ½”
• 1 red, orange, or yellow bell pepper, diced to ½”
• 1-2 jalapenos, minced
• 2 cloves garlic, minced
• 4 large eggs
• chopped chives, for garnish

Instruction

• Heat the oven to 400°F.
• Heat a 12” ovenproof skillet (we like cast iron) over medium high heat. Add 1 tbsp olive oil and heat until the oil is shimmering; add the chorizo, toss to coat in the fat, then cook until no longer pink. Removing using a slotted spoon.
• Add the remaining olive oil to the rendered fat and allow to heat. Add the diced potatoes and ½ tsp salt, then toss to coat in the fat. Saute the potatoes, stirring occasionally, until tender and browned, 18-20 minutes.
• Add the onion and bell pepper and toss with the potatoes. Saute, stirring occasionally, until the onion is translucent, 4-5 minutes.
• Add the jalapeno and garlic; cook, stirring frequently, 1-2 minutes.
• Return the sausage to the skillet and toss until all ingredients are evenly distributed.
• Turn off the burner, then make 4 wells in the pan. Gently crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are just set, 8-10 minutes.
• Remove from the oven using oven mitts. Garnish with chopped chives and serve immediately

Notes