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. If you like your eggs more firm, cook them longer, or stir them in for a scramble.

Courtesy of myrecipes.com.

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LeAnne Dolce

LeAnne holds both a Masters of Science and a Bachelor of Science in Technical Communication from the University of WA. She is a mother, tech junkie, and also a natural beauty products maven (Jordan’s Treasures Beauty Products). LeAnne has been natural for almost 20 years and started Naptural Roots (10 years ago) to fill the void in magazines that promote a positive self-image of black people, naturally, while teaching them about living a more healthy and natural lifestyle. Her mission is to ensure that every little black boy or girl knows that they are loved, smart, beautiful, and have the ability to do and be whatever they want!
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Mexican Chorizo Hash
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Servings
4 servings (1 egg and 1 cup hash mixture)
Servings
4 servings (1 egg and 1 cup hash mixture)
Mexican Chorizo Hash
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings
4 servings (1 egg and 1 cup hash mixture)
Servings
4 servings (1 egg and 1 cup hash mixture)
Ingredients
Servings: servings (1 egg and 1 cup hash mixture)
Instructions
  1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.
  2. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally.
  3. Add spinach; stir until spinach wilts. Remove sausage mixture from pan.
  4. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture.
  5. 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.
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