Chorizo and Potato Hash

Instructions

1. Parboil the potatoes
   Place diced potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Cook for 5 minutes until partially tender but still firm. Drain well and set aside.
2. Cook the chorizo
   Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the diced chorizo and cook for about 5 minutes until it releases its oils and starts to crisp. Using a slotted spoon, transfer the chorizo to a plate, leaving the oil in the pan.
3. Sauté the vegetables
   Add the remaining tablespoon of olive oil to the pan. Add the diced onion and bell pepper, cooking for about 5 minutes until softened. Add the minced garlic, smoked paprika, oregano, and red pepper flakes (if using), and cook for 1 minute until fragrant.
4. Crisp the potatoes
   Add the parboiled potatoes to the skillet and spread into an even layer. Let cook undisturbed for 5 minutes to develop a crispy bottom. Stir and continue cooking for another 5-7 minutes until the potatoes are golden and crispy all over. Season with salt and pepper to taste.
5. Combine the hash
   Return the cooked chorizo to the skillet and stir to combine with the potato mixture. Create four wells in the hash if adding eggs.
6. Add eggs (optional)
   If using eggs, crack one egg into each well. Cover the skillet and cook for 3-4 minutes until the egg whites are set but yolks are still runny, or to your preferred doneness.
7. Garnish and serve
   Sprinkle the hash with fresh chopped parsley. Serve hot directly from the skillet or transfer to individual plates.