Chorizo Breakfast Hash

• •
  Potato, White, Boiled, No Skin(454g)
• •
  Vegetable oil(30g)
• •
  Chorizo, Pork(227g)
• •
  Yellow Onion
• •
  Bell Pepper
• •
  Pinch of salt and pepper ($0.05)
• •
  Chili powder(3g)
• •
  Green Onion (Scallion)
• •
  Egg, Whole, Large
• •
  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

• •
  Salsa, Prepared, Red, Store-Bought(60g)

Instructions

1. 1Wash the potatoes, place in a large pot, cover with water, and bring to a boil over high heat. Cook 7–10 minutes until tender enough to pierce with a fork but still holding their shape. Drain and let cool slightly, then dice into ¼-inch cubes.
2. 2Heat a large skillet over medium heat, add the vegetable oil, and swirl to coat. Add the chorizo (squeezed from casings if in links), breaking it into small pieces as it cooks. Cook 5–7 minutes over medium heat, stirring occasionally, until browned and crispy with no pink remaining. Remove to a clean bowl with a slotted spoon.
3. 3While chorizo cooks, finely dice the onion and bell pepper. Add them to the remaining fat in the skillet along with a pinch of salt and pepper. Sauté over medium heat 5–7 minutes, stirring occasionally, until softened and browned at the edges. Remove to the bowl with the chorizo.
4. 4Add another tablespoon of vegetable oil to the skillet and swirl to coat. Add the diced potatoes, a pinch of salt and pepper, and the chili powder. Cook over medium-high heat 8–10 minutes, stirring only occasionally, until the potatoes are golden brown and crispy on the outside.
5. 5Return the chorizo, onion, and bell pepper to the skillet and stir to combine. Cook over medium heat 1–2 minutes until heated through. Top with sliced green onions.
6. 6Divide the hash evenly into 4 serving bowls while hot. Top each portion with a fried or cooked egg of your choice, a dollop of sour cream, and salsa.