HASH WITH CHORIZO AND EGGS

HASH WITH CHORIZO AND EGGS
Food Cost Calculator

INGREDIENTS

FOR THE POTATOES:

7 oz. Supremo® Pork Chorizo from V&V SUPREMO®
1/2 Cup diced red potato
1/2 Cup finely diced white onion
1 clove garlic, crushed
1/2 tsp. Kosher salt
1/2 tsp. ground black pepper
1/2 Cup finely diced red bell pepper
1/2 Cup finely diced green bell pepper
7 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

FOR THE EGGS:

2 tsp. vegetable oil, divided
4 large eggs
1/8 tsp. Kosher salt
1/8 tsp. ground black pepper

GARNISH:

1/2 medium avocado, sliced
1 Tbsp. chopped fresh cilantro

Method of Preparation

  1. Preheat a cast-iron skillet for 2 minutes over medium heat. Add chorizo to skillet and cook for 3 to 4 minutes, crumbling with a spoon while cooking. Remove chorizo from the skillet and set aside.
  2. In the same skillet, combine potato, onion, garlic, salt, and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally. Add bell peppers and cooked chorizo. Cook for 3 to 4 minutes or until vegetables are tender. Add Chihuahua® Cheese, reduce heat to low, cover, and melt cheese for 1 to 2 minutes. Cover and keep warm until needed.
  3. Preheat 1/2 teaspoon of oil in a non-stick pan for 1 minute over medium heat. Add eggs to skillet. Season with salt and pepper. Cover and cook for 2 minutes for smooth yolk or cook as desired.
  4. Divide hash into 2 equal portions. Transfer 2 eggs to each portion. Garnish each serving with avocado slices and cilantro.
  5. Serve Breakfast Hash with Chorizo & Eggs with toast or warm tortillas.
Processing...