You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Mexican Chorizo Hash by

Source: Cooking Light


2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs


Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. 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.

Servings: 4

Serving Size: 1 egg and 1 cup potato

Nutrition Information (per serving):
Calories 279
Fat 11.1 g
Saturated Fat 3.9 g
Cholesterol 206 mg
Sodium 616 mg
Carbohydrates 33.1
Fiber 4.7 g
Protein 12.7 g

Back to Top