Mexican Chorizo Hash

Name: Mexican Chorizo Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
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

Need a gluten free, dairy free, and whole 30 side dish? Mexican Chorizo Hash could be a tremendous recipe to try. One portion of this dish contains around 13g of protein, 13g of fat, and a total of 281 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, bottled roasted bell peppers, mexican chorizo, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

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