Mexican Chorizo Hash
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #28919
January 11, 2018
Categories: Breakfast, Dinner, Lunch, Pork, Pork Sausage, Eggs, Vegetables, Spinach, Mexican, Southern, 5-Minute Prep, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Weeknight Meals, Skillet, Gluten-Free, Non-Dairy, Make it from scratch more
"To me, this is a breakfast for dinner dish. Make sure you use Mexican chorizo (the uncooked type). Don't stir too much so that your potatoes get some nice crispiness!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (353.2 g)
- Calories 375.8
- Total Fat - 19.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 233.3 mg
- Sodium - 818.5 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 4.7 g
- Sugars - 2.7 g
- Protein - 19.6 g
- Calcium - 142.3 mg
- Iron - 5.2 mg
- Vitamin C - 49.5 mg
- Thiamin - 0.4 mg
Step 1
Heat a large skillet over medium-high heat. Add the chorizo to the pan. Cook 3 minutes or until browned, stirring to crumble.
Step 2
Add the onion, bell peppers, salt, and black pepper; cook 3 minutes stirring occasionally.
Step 3
Add the spinach; stir until the spinach wilts. Remove the sausage mixture from the pan. Set aside.
Step 4
Add the oil to the pan; swirl to coat. Add potatoes; cook 8 minutes or until the bottom is crisp.
Step 5
Stir in the sausage mixture.
Step 6
Make 4 egg-size spaces in the pan with a spoon. Crack 1 egg into each space. Cover and cook for 4 minutes or until the egg yolks are slightly set or to your liking.
Tips & Variations
No special items needed.
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