HASH WITH CHORIZO AND EGGS

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®

2 tsp. vegetable oil, divided

4 large eggs

1/8 tsp. Kosher salt

1/8 tsp. ground black pepper

1/2 medium avocado, sliced

1 Tbsp. chopped fresh cilantro

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.
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.
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.
Divide hash into 2 equal portions. Transfer 2 eggs to each portion. Garnish each serving with avocado slices and cilantro.
Serve Breakfast Hash with Chorizo & Eggs with toast or warm tortillas.

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