TexMex Breakfast Hash
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Ingredients
Instructions
- 1
Heat a drizzle of olive oil in your Dutch oven over medium heat.
- 2
Add the diced potatoes and cook for about 5-7 minutes, stirring occasionally until they start to soften and turn golden.
- 3
Add the diced onion and bell pepper to the pot. Cook for another 5 minutes, until the onion is translucent and bell peppers are tender.
- 4
Stir in the minced garlic, smoked paprika, cumin, and cook for an additional minute until fragrant.
- 5
Mix in the cooked chorizo or sausage, continuing to cook for another 2-3 minutes to heat through.
- 6
Create four small wells in the hash mixture and crack an egg into each well. Cover the Dutch oven and cook for about 5-7 minutes, or until the eggs are set to your liking.
- 7
Season with salt and pepper to taste.
- 8
Garnish with fresh cilantro or green onions and serve with salsa, if desired.
This hearty breakfast dish is perfect for a cozy morning. The combination of bell peppers, potatoes, and eggs gives it a delightful flavor and texture. It's easy to whip up and bursting with deliciousness!
Flavor Profile
This breakfast hash offers a delightful savory flavor with a hint of smokiness from the paprika and warmth from the cumin. The eggs provide a creamy texture, complementing the crispy potatoes and hearty chorizo.
Enjoy your cooking time, dear! Let me know if you'd like any alterations or additional tips!
