Chorizo Breakfast Hash
- 2 oz. raw Mexican chorizo
- 1 cup onion, chopped
- ¼ cup coarsely chopped bottled roasted red bell peppers
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 (6 oz.) package baby spinach
- 2 tsp. olive oil
- 2 ½ cups refrigerated shredded hash browns
- 4 large eggs
Directions1. Heat a large skillet over medium-high heat. Add chorizo to pan and cook 3 minutes or until browned, stirring to crumble. 1. Add onion, bell peppers, salt and black pepper. Cook 3 minutes, stirring occasionally. Add spinach and stir until spinach wilts. 1. Remove sausage mixture from pan. Add oil to pan and swirl to coat. Add potatoes and cook 8 minutes or until bottom is crisp. Stir in sausage mixture. 1. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.
Calories 290, Total Fat 14g (Saturated 4g, Trans 0g), Cholesterol 200mg, Sodium 610mg, Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 2g), Protein 14g, Vitamin A 100%, Vitamin C 60%, Calcium 10%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsMain Dish Breakfast/brunch 20 Minute Meal Game Day Hispanic