Chorizo and Eggs
Ingredients
The hash
-
1
lb
potatoes, cut into small cubes
-
1
tbsp
avocado oil
-
½
tsp
chili powder
-
½
tsp
garlic powder
-
½
tsp
sea salt
-
½
tsp
black pepper
-
1
medium
onion, diced
-
1
lb
ground chorizo
-
6
cups
greens, roughly chopped (kale, spinach, arugula, etc.)
Toppings
-
2
medium
avocados, sliced
-
¼
cup
cilantro, chopped
-
10
large
eggs
-
to taste
Hot sauce or salsa (optional)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Chop the potatoes and place them on the sheet pan. Drizzle with avocado oil and season with chili powder, garlic powder, salt, and pepper. Toss to coat and spread evenly. Bake for 30 minutes.
- Chop the onion and heat a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes.
- Add the chorizo to the skillet, breaking it up into small pieces. Cook until browned, about 7-8 minutes. Turn off the heat until the potatoes are done.
- While the chorizo is cooking, chop the greens, avocados, and cilantro. Crack the eggs in a bowl and whisk well.
- Once the potatoes are cooked, add them to the skillet and turn the heat to medium-low.
- Add the eggs and cook, stirring occasionally, until they are cooked to your liking, about 4-5 minutes.
- Stir in the greens and cook until wilted, about 1-2 minutes. Remove from heat and top with cilantro.
- Serve topped with avocado slices and hot sauce or salsa if desired.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
25g
Sodium
800mg
Cholesterol
300mg
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