TexMex Breakfast Hash

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!

Ingredients

• 2 medium potatoes, diced
• 1 bell pepper, diced (any color you like)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked chorizo or sausage (or you can skip meat for a vegetarian version)
• 4 large eggs
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro or green onions for garnish (optional)
• Salsa for serving (optional)

Cooking 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.

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!