Mexican Chorizo Hash

Prep Time
Cook Time
Ready In

"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


  • 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.


Bergy (RIP" Forever in our Kitchen)

Peppy, spicy & delicious. What more can you ask for? I got everything read hours ahead of time putting the ingredients in separate bowls and the 25 minutes aheqd of dinner , wok'd it and presto, everything cooked to perfection. The egg whites were firn and the yolks still soft. This easy recipe will be made again.

(19 Nov 2018)