Add the chorizo ingredients to a large mixing bowl and use your hands to mix thoroughly. Set aside.
Heat a large sauté pan over medium heat. When the pan is hot add the chorizo and onions. Cook while breaking up the chorizo into small bits, about 10 minutes.
Increase the heat to medium-high and add the potatoes to the pan. Cook, stirring often, for about 5 minutes. Add half of the water to the pan and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Add the remaining water and cover the pan. Reduce the heat to medium-low and continue cooking, stirring often, until potatoes are tender, about 20 more minutes. Season with salt & pepper to taste.
Make 5 indentations in the hash and crack an egg into each. Cover the pan and cook on low until the eggs are set and cooked to your preference, about 8 minutes for runny yolks.
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