Chorizo and Cauliflower Breakfast Skillet with Crispy Potato Hash

Ingredients

• 8 oz oz Mexican chorizo sausage
• 2 medium whole Yukon gold potatoes
• 2 cups cups Cauliflower florets
• 6 large whole Eggs
• 1 large whole Avocado
• 2 whole Serrano pepper
• 1 small whole White onion
• 2 whole Roma tomatoes
• 1/4 cup cup Cilantro
• 2 whole Lime
• 1 tsp tsp Smoked paprika
• 1 tsp tsp Ground cumin
• 2 tbsp tbsp Olive oil
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Black pepper

Instructions

1. 1

   Preheat oven to 400°F. Dice potatoes into 1/2-inch cubes and toss with 1 tbsp olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until crispy edges form.

2. 2

   While potatoes roast, break chorizo out of casings and brown in a large cast-iron skillet over medium-high heat for 6-8 minutes, breaking it into crumbles. Remove with a slotted spoon, leaving rendered fat in the pan.

3. 3

   Pulse cauliflower florets in a food processor until rice-sized. Sauté in the chorizo fat over medium-high heat for 5-6 minutes until lightly charred, then stir in diced onion and cook 3 more minutes.

4. 4

   Make fresh salsa: finely dice tomatoes, serrano peppers, and half the onion. Chop cilantro and combine with juice of 1 lime and a pinch of salt. Let sit to meld flavors.

5. 5

   Return chorizo to the skillet with the cauliflower mixture, fold in roasted potatoes, and season with cumin, salt, and pepper. Press mixture into an even layer.

6. 6

   Make three wells in the hash and crack an egg into each. Transfer skillet to the oven and bake 8-10 minutes until egg whites are set but yolks remain runny.

7. 7

   Slice avocado and toss remaining lime juice over it to prevent browning. Serve skillet hot, topped with fresh salsa and avocado slices.