Spanish Chorizo and Potato Hash with Fried Eggs

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the diced chorizo to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until browned and crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. If the pan seems dry, add a tiny bit more olive oil.

Stir in the diced red bell pepper and onion. Cook for another 5 minutes, until the vegetables soften.

Add the minced garlic and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Return the cooked chorizo to the skillet and mix well with the potato and vegetable hash. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

In a separate small non-stick pan, fry the 4 eggs to your desired doneness (e.g., sunny-side up, over easy).

Divide the chorizo and potato hash among 4 plates. Top each serving with a fried egg and garnish with fresh chopped parsley.

Serve immediately and enjoy this delicious Spanish-inspired breakfast.