Chorizo Hash

• servings: 6 servings
• total time: 1 hour

Ingredients

2 pounds Yukon gold potatoes (½ inch pieces)

1 pound chorizo sausage (casing removed)

4 strips bacon (sliced)

1 onion (diced)

4 cloves garlic (minced)

1 teaspoon coriander

1 teaspoon cumin

¾ teaspoon smoked paprika

6 eggs (whisked)

1 cup cheddar cheese (shredded)

Directions

Preheat the oven to 375°F.

Place the potatoes in a large pot with 6 cups of water, bring to a boil and cook for 6-8 minutes or until they are fork tender. Drain them and set aside.

While potatoes are cooking, heat a large skillet over medium heat. Cook the bacon until crisp. Remove and set aside.

Remove the casing from the chorizo and add it to the bacon fat along with the onion. Cook until no pink remains, about 8 minutes. Remove from the pan and set aside leaving the fat in the pan.

Turn the heat up to medium high and add the potatoes, seasonings, and garlic to the pan. Cook until browned without stirring too much so the potatoes can form a crust. Stir in the meat.

While potatoes are browning, lightly scramble the eggs in a small pan over medium heat. Eggs should be slightly undercooked and shiny. Place on top of the hash and sprinkle cheese on top.

Place in the oven and heat until cheese is melted and heat through, about 5 minutes.

Nutrition

• Calories: 451 kcal
• Total Fat: 26 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 246 mg
• Sodium: 1400 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 22 g