Spanish Breakfast Hash
We are starting our Sunday with this beautiful breakfast hash! It is loaded with Chorizo, new potatoes, zucchini, and red peppers. Seasoned with simple spices, zesty lime, then topped with healthy, creamy, and buttery avocado. Breakfast wouldn't be complete without eggs with oozy yolks!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chorizo (diced)
- 1/4 yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 red pepper (diced)
- 1/2 zucchini (diced)
- 8-10 new potatoes (quartered)
- 1/2 avocado (diced)
- 2 tbsp chopped cilantro/coriander leaves
- 4 sunny side up eggs
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1/2 lime
Instructions
- 1
Bring a pot of water to boil, salt it, then boil potatoes until soft (about 10 minutes).
- 2
Drain and set aside.
- 3
Heat skillet on med high heat, then add 1 tbsp oil.
- 4
Saute chorizo until it starts to brown along the edges.
- 5
Remove and set aside.
- 6
Add the other tablespoon oil, then add potatos.
- 7
Pressing it down a little, allow it to brown, and bottom crisp up
- 8
Then add onion, garlic, red pepper, and zucchini.
- 9
Season with salt and pepper to taste.
- 10
Saute until onion is translucent and zucchni is soften.
- 11
Add in chorizo, and saute to combine.
- 12
Remove from heat, drizzle in lime juice.
- 13
Give it a good mix, then top with sunny side up, and avocado.
- 14
Garnish with chopped cilantro, and serve.