Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

How to Make It

Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Ratings & Reviews

Delish

IoneTaylor
May 18, 2018
My supermarket didn't have chorizo, so I used Portuguese sausage, Linguica, instead. I cooked the sausage first, took it out of the pan, then cooked the spinach, onions and peppers until the spinach wilted, added that to the sausage on the side. I then cooked the potatoes, to which I added fat free chicken stock to keep from burning on the bottom. Once done, I added all the remaining ingredients to the potatoes, mixed it, and cooked the eggs as directed. Note: I also added about a tablespoon of Goya Adobo all purpose seasoning to the lemon, onion, pepper mixture. This is a keeper for sure!

megdawg517's Review

bode98
March 16, 2014
My husband and I both loved this breakfast-for-dinner! I julienned a couple of russets instead of using the refrigerated hash and it turned out great.

IoneTaylor's Review

ksmith6103
May 12, 2014
I love this dish! I'm a huge fan of chorizo, eggs and hash browns, which can be a rather heavy meal, so I was happy to see that the recipe added spinach. I followed the recipe for the most part, adding and subtracting a little here and there, such as adding the whole package of hash browns rather than trying to save the little that wasn't called for in the recipe. The leftovers made a great encore performance later in the week. I'll definitely make this recipe again.

nottymotty's Review

smiths37
March 01, 2014
Substituted sweet potato hash browns for the refrigerated hash browns; otherwise made as directed. Absolutely delicious. This one is in the permanent rotation.

bode98's Review

Jessica
March 07, 2014
N/A

SheriC12345's Review

MTN326
February 17, 2014
Delicious! Added more of everything to serve 5 for a special Sunday morning breakfast. Served with corn tortillas & mimosas.

Beckyw66's Review

SheriC12345
December 26, 2014
Very good, flavorful and easy!

JLBrooks321's Review

NDraper
July 06, 2014
Hated it. Not sure if I did something wrong, but I found it to be very bland. The manfriend said it was fair, but I think he just didn't want to hurt my feelings.

MTN326's Review

Beckyw66
February 23, 2014
Wonderful flavors. I cut it in half for 2 and then used 4 eggs--made a nice dinner with an avocado/pear salad.

ksmith6103's Review

Eatwell94
September 09, 2014
I love breakfast for dinner and this was no exception!