Mexican Chorizo Hash

Name: Mexican Chorizo Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 170 grams package baby spinach; 1 teaspoons freshly ground black pepper; 57 grams raw Mexican chorizo; 4 larges eggs; 591 milliliters refrigerated shredded hash brown potatoes (such as Simply Potatoes); 1 teaspoons kosher salt; 2 teaspoons olive oil; 237 milliliters prechopped onion; 59 milliliters coarsely chopped bottled roasted red bell peppers

The recipe Mexican Chorizo Hash could satisfy your Mexican craving in around 45 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 281 calories, 13g of protein, and 13g of fat per serving. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. A mixture of eggs, olive oil, mexican chorizo, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.

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Chorizo

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Frying Pan

Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally.

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Bell Pepper

Black Pepper

Onion

Salt

Add spinach; stir until spinach wilts.

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Spinach

Remove sausage mixture from pan.

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Sausage

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

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Egg Yolk

Potato

Sausage

Egg

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Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

170grams

package baby spinach 1teaspoons

freshly ground black pepper 57grams

raw Mexican chorizo 4larges

eggs 591milliliters

refrigerated shredded hash brown potatoes (such as Simply Potatoes)1teaspoons

kosher salt 2teaspoons

olive oil 237milliliters

prechopped onion 59milliliters

coarsely chopped bottled roasted red bell peppers

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.