Ingredients:

  • 1 lb Yukon Gold potatoes, scrubbed and 1/4 inch diced
  • 12 oz Mexican chorizo, fresh and raw
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 large eggs
  • 2 tbsp fresh parsley, chopped
  • 1 oz cotija cheese, crumbled

Instructions:

  1. Place the skillet over medium-high heat. Add the chorizo, breaking it apart with your spatula into small crumbles. Cook until the meat is browned and the fat has fully rendered (about 5–7 minutes). Use a slotted spoon to remove the chorizo to a plate, leaving the vibrant red oil in the pan.
  2. Increase heat to medium-high. Toss the diced potatoes into the chorizo oil. Spread them in a single layer and let them sit undisturbed for 4–5 minutes until the bottom layer develops a mahogany-colored crust before stirring.
  3. Add the diced onion and red bell pepper to the potatoes. Sauté for another 5 minutes until the onions are translucent and the potatoes are golden brown on all sides. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until aromatic.
  4. Return the cooked chorizo to the pan and stir to combine. Create four small wells in the hash using your spoon. Crack one egg into each well. Cover the skillet with a lid for 2–3 minutes, or until the egg whites are set but the yolks remain runny.
  5. Remove from heat. Immediately garnish with crumbled cotija cheese and fresh parsley.