


- INGREDIENTS
- 1 tablespoon olive oil
- 9 oz pkg of chorizo
- ½ medium yellow onion diced
- 1 cup cilantro, leaves picked and reserved for garnish, stems minced
- 1 tablespoon unsalted butter
- 2 russet potatoes, peeled and grated
- 2 garlic cloves, minced
- 4 mini bell peppers, seeded and diced
- 1 hearty handful of spinach, coarsely chopped
- 5 sticks of asparagus, chopped
- 1 T. lime juice
- 4-5 eggs
- salt & pepper, to taste
- red & green salsa
- avocado
- lime wedges
- cheddar cheese
- parmesan cheese
- sour cream
- cilantro, for garnish
- DIRECTIONS
- In a 10 or 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until golden brown, 4 to 5 minutes. While chorizo is cooking, squeeze out access moisture from grated potatoes with a paper towel. When chorizo is cooked, set aside on a plate.
- To the skillet, add the onions and minced cilantro stems. Cook for about five minutes until the onions have caramelized, 5 minutes.
- In a separate pan, sauté the asparagus and bell pepper. Season lightly with salt & pepper. Add the spinach and set aside.
- Add the butter to the onion pan. Add grated potatoes and mix. Press the mixture into an even layer and let cook until golden and crispy, about 4 minutes. Add the garlic, then cook, stirring constantly until the potatoes are evenly crisp, about 2 minutes.
- Add the reserved chorizo and veggies to the skillet. Stir in the lime juice.
- Make 4-5 wells in the hash and crack an egg into each one. Season each egg with salt & fresh ground pepper. Cook, covered, until the whites are just set, 3 to 4 minutes. Garnish with the toppings of your choosing and serve! 🙂