Crispy Potato and Chorizo Breakfast Skillet with Fried Eggs

Ingredients

• 4 large, diced small russet potatoes
• 3 tbsp avocado oil
• 8 oz fresh Mexican chorizo
• 1 diced yellow onion
• 1 diced red bell pepper
• 1 minced jalapeño
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 eggs
• 3 sliced scallions
• 0.25 cup, chopped fresh cilantro
• 1 cut into wedges lime
• 1 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. 1

   Parboil the diced potatoes in salted water for 6 minutes, then drain well and let them steam-dry for 5 minutes.

2. 2

   Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed 4 minutes, then toss and repeat until deeply browned on all sides, about 12 minutes total. Transfer to a plate.

3. 3

   Add the chorizo to the skillet, breaking it up, and cook until crisped and rendered, about 6 minutes. Remove with a slotted spoon, leaving the fat.

4. 4

   Add the onion, bell pepper, and jalapeño to the skillet and cook until softened and charred at the edges, about 7 minutes. Stir in the garlic, cumin, and smoked paprika and cook 1 minute.

5. 5

   Return the potatoes and chorizo to the skillet, toss well, season with salt and black pepper, and press into an even layer. Make 6 wells in the hash.

6. 6

   Crack an egg into each well, reduce heat to medium-low, cover, and cook until the whites are set but yolks are still runny, 6-8 minutes.

7. 7

   Top with scallions and cilantro, serve with lime wedges.