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Italian Sausage

Potato and Chorizo Breakfast Hash

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2 8-oz. russet potatoes, cut into 1/2-inch dice


1 tablespoon vegetable oil

1 onion, thinly sliced

1 red bell pepper, seeded, cut into 1/2-inch dice

1 package Chorizo

4 large eggs

1 tablespoon finely chopped cilantro


1. Place potatoes in a pot, cover with 1 inch of water, stir in 1/2 tsp. salt and bring to a boil. Reduce heat and simmer

until tender, 5 to 7 minutes. Drain.

2. Warm oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion and cook, stirring often, until

tender, about 3 minutes. Add bell pepper and chorizo and cook, stirring often, until pepper is softened, 3 to 5 minutes.

Stir in potatoes, season with salt and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.

3. Press lightly on mixture so it forms a cake. Reduce heat to medium and continue to cook until golden and crisp on

bottom, 5 to 7 minutes.

4. Preheat broiler to high. Carefully break eggs onto potato cake, then place pan under broiler and cook until whites are

set, about 2 minutes. Sprinkle with cilantro and serve.