American · Breakfast
Chicken Chorizo and Egg Hash
A skillet hash of chicken thigh and fresh Mexican chorizo browned with potatoes, onion and bell pepper, seasoned with smoked paprika. Eggs are cracked into wells and cooked until the whites set. Finished with scallion and cilantro, served straight from the pan for breakfast or brunch.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
689Calories
47.8gProtein
40.5gFat
31.5gCarbs
5.3gSugar
4.3gFiber
1073mgSodium
602mgChol
11.7gSat Fat
892mgPotassium
87mgCalcium
3.2mgIron
1.1mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Cut chicken thigh, potato, onion and bell pepper into small even cubes so they cook at the same rate.
2
Fry
Heat olive oil in a heavy skillet over medium heat and fry diced potato 10 minutes, turning occasionally, until edges are golden and fork-tender.
3
Sear
Push potato aside, add chicken and chorizo, breaking chorizo up, and sear over medium-high heat 6 minutes until chicken browns and chorizo renders red oil.
4
Saute
Stir in onion and bell pepper with smoked paprika and cook over medium heat 5 minutes until onion turns translucent and pepper softens.
5
Plate
Make two wells, crack an egg into each, cover and cook over medium-low 4 minutes until whites set. Season, scatter scallion and cilantro, serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 4.2 oz120g fresh Mexican chorizo
- 11 oz311g potato
- 11 onion
- 11 bell pepper
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 44 eggs
- 22 scallion
- 4 tbsp10g cilantro
- salt and black pepper to taste
