Breakfast Potato Hash

Name: Breakfast Potato Hash
Ingredients: 1 lb red and white baby potatoes; 12 ounces chorizo sausage; 1 green bell pepper; 1 shallot; 4 tablespoons water, divided; 5 ounces of fresh Baby Spinach; 1/2 cup reduced-fat mexican cheese; 1 tablespoon fresh oregano (or 1/2 tbsp of dried); 4 eggs; green onion, for garnish; dried oregano, for garnish

11 ingredients

4 steps

Ingredients

1 lb red and white baby potatoes
12 ounces chorizo sausage
1 green bell pepper
1 shallot
4 tablespoons water, divided
5 ounces of fresh Baby Spinach
1/2 cup reduced-fat mexican cheese
1 tablespoon fresh oregano (or 1/2 tbsp of dried)
4 eggs
green onion, for garnish
dried oregano, for garnish

Directions

1

Add the chorizo to an iron skillet on medium-high heat and cook until it starts to brown. Takes a bit to cook out the fat so it'll be about 8 minutes. Remove from skillet and add to bowl.
2

Add potatoes, bell pepper, and shallot to the iron skillet. Season with salt and pepper. Add 2 tbsp of water, stir and create an even layer. Cover and let cook for 5 minutes. This helps to steam the potatoes a bit while still getting a brown crust on bottom. Stir and continue in 5 minutes increments until the potatoes are done.
3

Add back in the chorizo, spinach, and fresh oregano. Stir to combine and let the spinach wilt. Once the spinach is done, create another even layer again and top with cheese.
4

With the back of a spoon, create 4 small circular indents in the hash. Crack an egg and place it in the indent. Do the same for the rest of the 3 indents and then cover. Let cook for about 7-8 minutes, until the eggs cook but the yolks are still a bit runny. Remove from heat and top with chopped green onions and dried oregano.