Breakfast For Dinner 

Potato, Soy Chorizo and Veggie Hash with Eggs

Category: Main 

Breakfast, it’s what’s for dinner!  After a long day, there are times we just can’t figure out what we want for dinner. Truth be told, it happens to us a lot. It’s on those nights that we tend to gravitate off the dinner grid toward making something that might be considered breakfast.

Here’s another oldie but goodie that we make all the time. Use whatever vegetables you like best or have on hand, but you can never go wrong with a good base of onions and bell peppers. If you leave the Chorizo out, spice up your veggies with some cumin, chili powder and dried oregano. You get the picture … this is easy and delicious, comfort food at its best! Plus, it counts towards your 5 A Day!

Ingredients:

4 T. Good quality olive oil
1 c. sweet onion, chopped (1 medium)
1 c. bell peppers, any color, stem removed and chopped (or ½ bag frozen chopped peppers)
4 oz. soy chorizo (casing removed)
1 (5-oz.) bag baby spinach, washed
1 (20-oz) bag frozen hash brown potatoes
4 large eggs
¼ t. red pepper flakes
Kosher salt and fresh ground black pepper to taste

Optional garnish: freshly grated cheese, cilantro, sliced Fresno chile, sliced avocado, salsa, hot sauce, or all of the above!

Directions:

In a large non-stick sauté pan over medium-high heat, heat 2 tablespoons oil until just shimmering. Sauté onions and bell peppers until softened.

Add the chorizo and continue cooking until warmed through, stirring occasionally.   Add the spinach, red pepper flakes, a pinch of kosher salt and a couple of grinds of black pepper.  Stir until the spinach wilts.  Remove from heat.

[For this post I used a cast iron skillet to make the hash browns as I think it crisps them up better. If you don’t want to dirty another pan, remove the veggies to a platter and then cook the remainder of the dish in the same pan.]

Over medium-high heat, add 2 tablespoons of oil to the pan and swirl to coat.  Add the frozen potatoes, press to flatten and cover the bottom of pan, cook 8-10 minutes until crisp on the bottom. Stir in the chorizo mixture and re-flatten to cover the bottom of the pan.  Cook another 4-6 minutes to crisp up the bottom.

With a large spoon, make four egg size indentations in the potato mixture.  Slowly crack one egg into each space so it doesn’t run out of the indentation. Cover and cook until the yolks are as you prefer. (4 minutes to slightly set…we like our yolk entirely cooked, which takes about 8 – 10 minutes.) Here is a photo of the eggs at the 4-minute mark. Season to taste with salt and pepper.

We like to top our meal with some shredded Cabot Hot Habanero Cheese … an extra couple of hundred calories won’t kill you!

Makes 4 servings.

Adapted from Cooking Light’s Mexican Chorizo Hash recipe

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