Spanish Chorizo & Potato Hash with Fried Eggs

Ingredients

• about 225 g Spanish Chorizo (cured, gluten-free)
• about 680 g Potatoes (Yukon Gold)
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 2 cloves Garlic
• 1 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 4 large Eggs
• 2 tbsp Fresh Parsley

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

Instructions

1. 1Prepare your ingredients: Dice the about 225 g of Spanish Chorizo and the about 680 g of Potatoes into 1.27 cm pieces. Dice the 1 medium Onion and the 1 medium Bell Pepper into 1.27 cm pieces. Mince the 2 cloves of Garlic.
2. 2Heat 2 tbsp of Olive Oil in a large 30.48 cm skillet over medium-high heat, about 190°C. Add the diced about 225 g of Spanish Chorizo and cook for 5 minutes, stirring occasionally, until it is slightly browned and crispy.
3. 3Add the diced about 680 g of Potatoes, the diced 1 medium Onion, and the diced 1 medium Bell Pepper to the skillet with the chorizo. Season everything with 1 tsp of Smoked Paprika, 0.5 tsp of Salt, and 0.25 tsp of Black Pepper. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and golden brown. You will know they are done when a fork easily pierces a potato piece and they have a nice crispy exterior.
4. 4During the last minute of cooking the hash, stir in the minced 2 cloves of Garlic. Cook until fragrant, about 60 seconds.
5. 5While the hash is finishing, heat a separate non-stick skillet over medium heat, about 175°C. Carefully crack the 4 large Eggs into the skillet and fry them until the whites are set and the yolks are cooked to your preference. This usually takes 2 to 4 minutes.
6. 6Divide the chorizo and potato hash evenly among four plates. Top each serving with one fried egg. Garnish with the 2 tbsp of Fresh Parsley, chopped.

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