Spicy Mexican Chorizo & Potato Hash with Fried Eggs

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.

Push the potatoes to one side of the skillet. Add the chorizo to the other side and break it up with a spoon. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Drain any excess grease if necessary.

Add the diced red bell pepper and yellow onion to the skillet with the chorizo and potatoes. Stir everything together and cook for another 5-7 minutes, until the vegetables are softened.

Season the hash with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.

In a separate non-stick skillet, heat a small amount of oil or butter over medium heat. Crack the eggs into the skillet and fry them to your desired doneness, about 2-3 minutes for runny yolks.

Divide the chorizo and potato hash among four plates. Top each serving with a fried egg and serve immediately.