CHORIZO BREAKFAST HASH

Chorizo is the star of the show here and its built in herbs and spices are enough to season almost everything else in the dish, so I don’t suggest skipping it. Several people have mentioned in my other chorizo based recipes that store-bought Soyrizo works really well, or here’s a recipe for making soy “chorizo” at home.

You’ll want to use some sort of non-stick pan for this, whether it be cast iron or teflon, because starchy potatoes like to stick. Even with a non-stick surface, you need oil to get that nice crispy texture, so don’t be shy. This is hash. That’s just the way it is! :)

INGREDIENTS

• 1 lb baby red potatoes $1.63
• 2 Tbsp cooking oil $0.08
• 1/2 lb Mexican chorizo $2.00
• 1 yellow onion $0.37
• 1 green bell pepper $0.98
• Pinch of salt and pepper $0.05
• 1/2 tsp chili powder $0.05
• 3 green onions, sliced $0.21
• 4 large eggs, fried (optional) $1.08
• 4 Tbsp sour cream (optional) $0.75
• 4 Tbsp salsa $0.23

INSTRUCTIONS

1. Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
2. While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.
3. ...................................

for full instruction please see : www.budgetbytes.com

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