Roasted Potato and Chorizo Hash
Loaded with two types of potatoes, spicy chorizo, and sharp Cheddar cheese, this hearty breakfast will keep you full 'til lunch.
Servings
4
Ingredients
- 1 medium red onion, cut into 1/4-inch-thick wedges
- 1 large sweet potato (about 12 oz.), peeled and cut into 3/4-inch chunks
- 1 yellow potato (about 8 oz.), cut into 3/4-inch chunks
- 1 poblano pepper, cut into thin 1-inch pieces
- 4 large cloves garlic, smashed
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 6 oz. fresh chorizo, casings removed
- 4 large eggs
- 2 oz. extra-sharp Cheddar, coarsely grated
- Warm tortillas, for serving
Instructions
Heat oven to 425°F. On large rimmed baking sheet, toss onion, potatoes, poblano, and garlic with oil and 1/4 teaspoon each salt and pepper. Arrange in even layer and roast until golden brown and tender, 25 to 30 minutes.
While vegetables roast, heat large nonstick skillet on medium. Add chorizo and cook, breaking up into tiny pieces, until browned and crisp around edges, 5 to 6 minutes; transfer to bowl. Add eggs to skillet and cook to desired doneness, 3 to 4 minutes for slightly runny yolks. Toss chorizo with vegetables, then scatter with Cheddar. Return to oven to melt if needed. Serve with eggs and tortillas if desired.
Originally from goodhousekeeping.com
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