Monday, December 21, 2009

chorizo and red pepper hash... 25 minutes

the goods:

1 teaspoon extra-virgin olive oil
6 ounces dried chorizo, diced medium
1 pound new potatoes, boiled, then thickly sliced
1 jar (12 ounces) roasted red peppers, drained and cut into 1-inch wide strips
1 tablespoon butter
2 to 4 large eggs

In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through.

Add peppers and cook until heated through. Season with salt and pepper and transfer to plates.

Wipe skillet clean. In same skillet, melt butter over medium-high. Working in batches, add eggs, season with salt and pepper, and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

1 comment:

Scot said...

That looks good, although my mind likes chorizo more than my tastebuds.