Chorizo Hash with Fried Eggs

Author: Canadian Living

For hearty appetites, you can double up on the eggs.

  • Portion size 6 servings

Ingredients

  • 1 1/2 lb Yukon Gold potato (about 3), peeled and quartered
  • 4 teaspoons olive oil
  • 8 oz cooked chorizo sausages coarsely chopped
  • 1 onion chopped
  • 1 sweet green pepper coarsely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  • 6 eggs

Method

In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and let cool. Cut into 1/2-inch (1 cm) cubes; set aside. (Make-ahead: Refrigerate in airtight container for up to 12 hours.)

In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; cook sausage until lightly browned, about 5 minutes. Remove to plate.

In same skillet, cook onion until softened, about 3 minutes. Add green pepper and garlic; cook until onion is golden and pepper is tender, about 8 minutes. Add to plate.

In same skillet, heat remaining oil. Add potatoes; sprinkle with paprika, salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes.

Return sausage mixture to pan; cook, stirring, until sausage and potatoes are browned and a little crispy, 5 to 10 minutes. Stir in parsley.

Serve topped with eggs.

Nutritional facts Per serving: about

  • Sodium 964 mg
  • Protein 17 g
  • Calories 384.0
  • Total fat 25 g
  • Potassium 592 mg
  • Cholesterol 219 mg
  • Saturated fat 8 g
  • Total carbohydrate 24 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chorizo Hash with Fried Eggs