Chorizo, Potato and Poblano Breakfast Skillet

Ingredients

• 2 tbsp avocado oil
• 1 lb yukon gold potatoes
• 8 oz pork chorizo
• 2 whole poblano peppers
• 1 small yellow onion
• 3 cloves garlic cloves
• 5 whole eggs
• 0.25 cup fresh cilantro
• 1 whole lime
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup salsa verde

Instructions

1. 1

   Dice the potatoes into 1/2-inch cubes. Toss with 1 tbsp avocado oil, smoked paprika, cumin, salt, and pepper.

2. 2

   Heat a large cast iron skillet over medium-high heat. Sear the potatoes in a single layer undisturbed for 5 minutes, then toss and cook 10-12 minutes more until golden and tender. Remove to a plate.

3. 3

   Char the poblanos directly over a gas flame or under the broiler until blackened on all sides, about 8 minutes. Steam in a covered bowl for 5 minutes, then peel, seed, and slice into strips.

4. 4

   Add the remaining avocado oil to the skillet. Cook the diced onion for 4 minutes, then add garlic and cook 1 minute more.

5. 5

   Squeeze the chorizo out of its casings into the skillet. Cook, breaking it up, for 6-8 minutes until browned and the fat renders.

6. 6

   Stir in the potatoes and poblano strips. Press into an even layer and cook undisturbed 3 minutes to crisp the bottom.

7. 7

   Make 5 wells in the hash and crack an egg into each. Cover the skillet and cook over medium-low heat for 5-7 minutes until the whites are set but yolks are runny.

8. 8

   Finish with chopped cilantro, a squeeze of lime, and a drizzle of salsa verde. Serve straight from the skillet.