Monday, June 2, 2014

Mexican Chorizo Hash

This recipe came across my email last week. I showed D.  He said, "Yes, please."  We looked at having a side but couldn't decide on one, and so we each had 2 servings.  It was pretty flavorful and I really liked it.

We added salsa and sour cream.

Mexican Chorizo Hash

Photo by ALB
This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield: Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

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

1. 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.

Nutritional Information
Calories: 279; Fat: 11.1g; Saturated fat: 3.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.2g; Protein: 12.7g; Carbohydrate: 33.1g; Fiber: 4.7g; Cholesterol: 206mg; Iron: 2.3mg; Sodium: 616mg; Calcium: 68mg

Cooking Light MARCH 2014

1 comment:

Christie Campbell said...

I saw this. It looked delicious! I've been trying to find the veggie chorizo so we can do the meatless thing with this recipe.