ROASTED POTATOES AND CHORIZO HASH
Roasted potatoes and chorizo hash
With two kinds of potatoes, spicy chorizo, and sharp cheddar cheese, this delicious breakfast will keep you full until lunch.
Yields:
4serving (s)
Total time: 45 minutes
Ingredients
- 1 Red onion, cut into 1/4-inch-thick wedges
- 1 large sweet potato (about 12 oz), peeled and cut into 3/4-inch pieces
- 1 yellow potatoes (about 8 oz), cut into 3/4-inch pieces
- 1 poblano pepper, cut into thin 1-inch pieces
- 4 large cloves of garlic, crushed
- 2 tbsp. olive oil
- Salt and pepper
- 6 oz. Fresh chorizo, casings removed
- 4 Large egg
- 2 oz. Sharp Cheddar coarsely grated
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Directions:
Step 1
Heat the oven to 425°F. On a large rimmed baking sheet, toss onion, potatoes, poblano, and garlic in oil and 1/4 teaspoon salt and pepper each. Place on a baking sheet and bake until browned and tender, about 25 to 30 minutes.
Step 2
While the vegetables are roast, heat a large non-stick skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until brown and crisp around the edges, 5 to 6 minutes. transfer to a large bowl. Add eggs to pan and cook until desired, 3 to 4 minutes for runny yolks. Mix chorizo with vegetables, then sprinkle with cheddar. Return to the oven to thaw if necessary. Serve with eggs and tortillas if desired.
Nutritional information (per serving):
-
About 510 calories,
-
32.5 g fat (11 g saturated),
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23 g protein,
-
845 mg sodium,
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28 g carbohydrates,
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4 g fiber.
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