Description
Chorizo Breakfast Hash with a sunny side up egg.
Ingredients
- 3 Tablespoons Vegetable Oil Or Olive Oil
- 1-½ pound Baby Potatoes, Quartered
- ⅔ pounds Chorizo Breakfast Sausage
- ⅓ cups Red Onion, Finely Diced
- 4 whole Eggs
- 2 Tablespoons Cilantro For Garnish
- ¼ cups Ranch Dressing (optional)
- Salt And Pepper, to taste
Preparation
Heat up a non-stick skillet with vegetable oil over medium high heat. Add in potatoes, season with salt and pepper and turn with spatula occasionally to fry until golden brown on all sides and fork tender. Remove potatoes from skillet and set aside on a plate.
Add the chorizo sausage and onions into the skillet and cook until no longer pink and onions are softened. Place on same plate as potatoes. Tent the plate with a piece of foil to keep warm.
Wipe skillet of excess grease. Reduce heat to medium. Crack eggs, one at a time, into skillet and let them fry. Do not flip them. Let them sit until whites have become firm. Then remove the skillet from the heat.
Divide potatoes and sausage onto four plates, top each plate with 1 egg. Sprinkle with minced cilantro and drizzle with ranch dressing or sour cream if desired. Serve.
