Mexican Chorizo Hash

Simple

Inexpensive

Satisfying

Delicious

Smells wonderful

Terrific!

This dish is all of the above.  I used Italian sausage and chopped salami and added a little chipotle powder and crushed red peppers. I omitted bottled red peppers.  It's not necessary to thaw the frozen potatoes.  Also, the recipe advises, "Don’t stir the potatoes too much as they cook, so they crisp in the pan." 

4 servings

9 calculated points

Malbec, Red Blend

Ingredients

• 6-8 ounces raw Mexican chorizo
• 1 cup prechopped onion
• ¼ cup coarsely chopped bottled roasted red bell peppers
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 (6-ounce) package baby spinach
• 2 teaspoons olive oil
• 2½ cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
• 4 large eggs

Directions

Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. 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.