Chorizo and Potato Hash with Eggs

Ingredients

• 12 oz chorizo sausage
• 1½ lb Yukon Gold potatoes
• 1 yellow onion
• 1 bell pepper
• 2 clove garlic
• 4 large eggs
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Dice the potatoes into 1/2-inch cubes. Finely chop the onion and bell pepper. Mince the garlic. Remove chorizo from casings and crumble.
2. Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, until browned and tender, about 10-15 minutes. Season with salt and pepper.
3. Push potatoes to one side of the skillet. Add chorizo to the other side and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess grease if necessary.
4. Add onion, bell pepper, and garlic to the skillet. Cook with the potatoes and chorizo, stirring occasionally, until vegetables are softened, about 5-7 minutes.
5. Create four small wells in the hash. Crack one egg into each well. Cover the skillet and cook until the egg whites are set and yolks are to your desired doneness, about 3-5 minutes.
6. Garnish with fresh parsley, if desired, and serve immediately.