Spicy Potato and Egg Hash
I used chorizo in this spicy potato and egg hash, but bacon would also work well too, and the potatoes could easily be swapped for sweet potatoes.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Breakfast -
Method: Baked
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Cuisine: American
Category:
Method:
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Ingredients
- 3 medium white potatoes, peeled and diced
- 1 tablespoon butter
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1/2 cup chorizo, diced (200grams)
- 1 red pepper, diced
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 4 eggs
Toppings:
- Coriander
- Crumbled feta
- Hot sauce
Instructions
- Preheat oven to 375°F.
- In a pot, bring water to a boil, add potatoes and cook until tender and can be pierced with a fork; about 8 minutes.
- In an oven-proof skillet on medium heat, add butter and saute onion and garlic until soft. Add chorizo and cook another 2-3 minutes.
- When the potatoes are done cooking strain and rinse them, and transfer to the skillet with the onion mixture, strinning to coat the potatoes with the mixture.
- Continue to cook on the stovetop for another 5-6 minutes to help crisp up the potatoes a little.
- Gently crack eggs on top of the potato skillet. I like to make a little well to break the eggs into.
- Once the eggs have been added, transfer skillet to the oven and cook for 8 minutes, or until the egg whites are hard and the yolks are runny.
- Serve with fresh coriander and crumbled feta, and extra hot sauce for added spice.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 254 calories
- Sugar: 3 grams
- Fat: 11 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 11 grams
Find it online: https://kaynutrition.com/spicy-potato-egg-hash/