Cowboy Hash & Eggs Recipe

Inspired by The Griddle

Time30m

Serves2

Diced red potatoes, sliced chorizo, onion, and green peppers scrambled with two eggs and jack cheese

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Ingredients

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1
Prepare the ingredients
Dice the red potatoes, onion, and green bell pepper. Slice the chorizo sausage into thin rounds.

2
Cook the potatoes
In a large skillet, heat the olive oil over medium heat. Add the diced red potatoes and season with salt and black pepper. Cook for about 10-12 minutes or until the potatoes are golden and tender, stirring occasionally.
3
Add onion, peppers, and chorizo
Add the diced onion, green bell pepper, and sliced chorizo to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are softened and the chorizo is heated through.
4
Scramble the eggs
In a bowl, whisk the eggs until well beaten. Pour the eggs over the chorizo and vegetable mixture in the skillet. Stir gently to combine, and cook until the eggs are scrambled and fully cooked, about 3-4 minutes.
5
Add cheese
Once the eggs are cooked, sprinkle the shredded jack cheese on top of the hash. Allow it to melt for about 1-2 minutes.