Sunday, May 4, 2014

Mexican Chorizo Hash


Tim and I had the main course.  We decided to go non-traditional and have breakfast for dinner.    This has recipe was easy to put together and tasted very good.  The original recipe was found in Cooking Light, but we adjusted the recipe with a couple updates which are listed in the recipe below.

Ingredients:
12 ounces raw Mexican chorizo
1 cup chopped onion
1/4 cup coursely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 ounces baby spinach
2 teaspoons olive oil
20 ounce package of Simply Potatoes - refrigerated hash browns
4 large eggs

Heat skillet over medium heat and add chorizo.  Cook until browned, stirring to crumble.  Add onion, bell pepper, salt, and pepper.  Cook 3 minutes stirring occasionally.  Add spinach, stir until spinach wilts.  Remove sausage mixture from pan.

Add oil to pan and swirl to coat.  Add potatoes, cook 8 minutes or until the bottom is crisp.  Stir in sausage mixture.

Make 4 egg-sized spaces in the pan with a spoon.  Crack 1 egg into each space.  Cover and cook 4 minutes or until the egg yolks are slightly set.

Serve.  We found it also tasted good with salsa and cheese.

The finished dish!

Cooking club enjoying dinner :-)


Heat skillet over medium heat and add chorizo.  Cook until browned, stirring to crumble.  Add onion, bell pepper, salt, and pepper.  Cook 3 minutes stirring occasionally.  Add spinach, stir until spinach wilts.  Remove sausage mixture from pan.

Add oil to pan and swirl to coat.  Add potatoes, cook 8 minutes or until the bottom is crisp.  Stir in sausage mixture.

Make 4 egg-sized spaces in the pan with a spoon.  Crack 1 egg into each space.  Cover and cook 4 minutes or until the egg yolks are slightly set.






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