Breakfast Hash with Chorizo and Eggs
Try this Breakfast Hash with Chorizo and Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 onion, diced
- 1 orange bell pepper diced
- oil for cooking
- 4 c. diced red potatoes
- couple shakes of salt & pepper
- 1 pkg. chorizo
- eggs - 1 or 2 per person depending on how many eggs each person wants
- garnish: shredded cheddar cheese sliced green onions, chopped cilantro
- Carbohydrate 11.7552 g
- Cholesterol 0 mg
- Fat 9.47397875 g
- Fiber 1.67399995565414 g
- Protein 1.86 g
- Saturated Fat 0.7266508449375 g
- Serving Size 1 1 recipe (195g)
- Sodium 3.72 mg
- Sugar 10.0812000443459 g
- Trans Fat 0.443484719387499 g
- Calories 131 calories
Dice potatoes into chunks. I quartered them, then cut the quarters in half, so I got 8 chunks per potato. Cut onion and orange bell pepper into similar sized pieces. Heat skillet and add some oil to cook the potatoes, onions and peppers. I like to cover the potatoes while they cook and continue to stir occasionally so they don't burn.Meanwhile, brown/cook chorizo in pan, then add to potatoes. When ready to serve, add potato/chorizo mixture to plate and top with fried egg. Garnish with shredded cheese, sliced green onion and some chopped cilantro.Mix a couple eggs together in a bowl as you normally would for scrambled eggs. Add to skillet with potatoes and chorizo and cook, stirring, until eggs are cooked. Then garnish as noted above.
