Southwest Chorizo Hash And Eggs Recipe

Time30m

Serves2

chorizo, onion, red pepper, zucchini, potato, pinto beans, chili crema, 2 fried eggs

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Ingredients

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1
Prepare the Vegetables
Dice the onion, red bell pepper, zucchini, and potato into small, uniform pieces to ensure even cooking.
2
Cook the Potatoes
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they are golden brown and tender.
3
Add Chorizo and Vegetables
Push the potatoes to one side of the skillet. In the same skillet, add the chorizo and cook for about 5 minutes until browned. Then add the diced onion, red bell pepper, and zucchini. Stir everything together and cook for an additional 5-7 minutes until the vegetables are tender.
4
Add Pinto Beans
Add the pinto beans to the skillet and stir to combine. Cook for another 2-3 minutes until the beans are heated through.
5
Fry the Eggs
In a separate pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and fry them to your desired doneness (sunny-side up, over-easy, etc.).
6
Serve
Spoon the chorizo hash mixture onto plates and top each serving with a fried egg. Drizzle chili crema over the top for added flavor.