Potato and Chorizo Hash ~ One-Pan, Easy & Delicious

• Meat

  • 6 oz Mexican chorizo

• Refrigerated

  • 1 Eggs any style

• Condiments

  • 3 dashes Hot sauce
  • 1/4 cup Your favorite homemade or store bought salsa

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 1 Pound (about 3 large potatoes, cooked and cut into ½ inch cubes (red skinned new potatoes, yukon gold or russet work well

Found on lemonblossoms.com

Description

Directions

• Heat a large non-stick or cast iron skillet over medium high heat, add the chorizo and cook stirring frequently breaking up the clumps, until the chorizo is crisp and fat has rendered. About 10 minutes. Add the cooked potatoes and the butter to the skillet and sauté, stirring and tossing occasionally for about 8 - 10 minutes. You want to create a bit of a crispy crust at the bottom of the skillet. Add the salsa and a few dashes of hot sauce and continue cooking for about 5 minutes. Season to taste with salt and pepper. Serve immediately topped with your favorite styled eggs, cilantro leaves and jalapeño slices. Serve with warmed tortillas, sour cream, and salsa.