Ingredients
- 4 ounces chorizo sausage (raw, Mexican)
- 1 cup chopped yellow onion
- 1/4 cup chopped roasted red bell pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces spinach (baby spinach)
- 2 teaspoons olive oil
- 2 1/2 cups hash brown potatoes (refrigerated, shredded)
- 4 large eggs
How to Make
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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.
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Step 2: Add the onion, bell peppers, salt, and black pepper; cook 3 minutes stirring occasionally.
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Step 3: Add the spinach; stir until the spinach wilts. Remove the sausage mixture from the pan. Set aside.
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Step 4: Add the oil to the pan; swirl to coat. Add potatoes; cook 8 minutes or until the bottom is crisp.
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Step 5: Stir in the sausage mixture.
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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.
We hope you enjoy this recipe!
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