This one was another one of those ‘lets just throw all these things into one pan and hope for the best!’ And honestly, it was the BEST. Delicious and spicy and bonus, only one pan! I cooked the eggs right in the hash and then we devoured every last bite.
I had originally thought that using a cheese grater to shred the potatoes was going to be a long and difficult task but I was done with 4 potatoes before I even knew it! The hardest part about this meal was trying to figure out if the eggs were cooked enough. And this time I used the real Yukon Golds, not the baby ones I love so much. It was a shocking experience for everyone around me.
All You Need Is:
- 1 lb Chorizo
- 4 Yukon Gold potatoes, shredded
- 1 Medium onion, chopped
- 1 Bell pepper, diced
- 2 big handfuls of spinach
- 1/4 Tbsp Parsley
- 1/4 Tbsp Oregano
- 6 eggs (I was feeding 3 people so, 2 eggs each, you can always use less if needed)
- Only one pan!!
Step One: First, heat a large pan over medium – high heat, Take the casings off the chorizo by slicing along the sausage and peeling it away. Place the sausages in the hot pan and begin breaking up with your wooden spatula. Brown your crumbled sausage, about 10 minutes, and then add the onion and the bell pepper. Add the oregano and parsley and give it a good stir. Cook until the onion as translucent. Then add your spinach and let wilt in the pan.
Step Two: Add your potatoes and stir until combined. Pat down in the pan and let cook for about 30 mins, stirring every 5 minutes or so (keep patting the potatoes down after every stir!)
Step Three: Once your potatoes are getting nice and crispy, and your peppers are soft, crack the eggs over the hash. Salt and pepper the eggs to your liking.
Cook the eggs 5 minutes uncovered, cover and lower heat slightly. Cooking another 5 minutes.
Serve immediately and enjoy!