Portuguese Chorizo & Potato Hash (Gluten-Free)

Ingredients

• about 225 g Portuguese Chorizo (Linguiça), sliced
• about 680 g Yukon Gold Potatoes, diced
• 1 medium Red Bell Pepper, diced
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, minced
• 2 tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the olive oil in a large skillet over medium heat.
2. 2Add the sliced chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
3. 3Add the diced potatoes to the skillet and cook until tender and golden brown, about 10-12 minutes. Stir occasionally.
4. 4Add the diced red bell pepper and yellow onion to the skillet and cook until softened, about 5 minutes.
5. 5Stir in the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more.
6. 6Return the cooked chorizo to the skillet and stir to combine.
7. 7If desired, fry eggs separately and serve each portion of hash with a fried egg on top.

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