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Switch it up at dinnertime by serving breakfast! Appetites will be sizzling with this flavor-packed Potato, Pepper and Chorizo Hash with Fried Eggs recipe. The easiest way to get the eggs into the skillet in one piece? Break them one at a time into a small teacup, then tilt the cup to gently slip them on top of the hash.

Recipe by MyRecipes February 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

363 calories; fat 20g; saturated fat 6g; protein 17g; carbohydrates 30g; fiber 4g; cholesterol 237mg; sodium 721mg.
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