Mexican Potato Hash with Chorizo and Egg (Whole30)
Zesty Mexican Potato Hash is a perfect addition to your "breakfast anytime" repetoire. Start with your favorite oven-safe skillet and ground chorizo. Diced potatoes get pan-fried to perfection with a healthy dose of oil and patience. Add in peppers, onions, and garlic. Crack eggs on top, bake until just set, and serve warm.
1lbchorizocasings removed; or diced to ½" if using smoked
24ozyukon gold or russet potatoesdiced to ½”
1small yellow oniondiced to ½”
1red, orange, or yellow bell pepperdiced to ½”
chopped chivesfor garnish
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
Make ahead: make the hash through step 6. Cool, then store in the fridge. Reheat an individual portion in the microwave or in a skillet until crips, then top with a fried or poached egg.