Chorizo Hash

Instructions

1. Prepare the potatoes
   Place diced potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 4-5 minutes until slightly softened but not fully cooked. Alternatively, boil them for 5 minutes, then drain well.
2. Cook the chorizo
   Heat a large cast-iron skillet over medium-high heat. Add the chorizo and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned and slightly crispy. Remove the chorizo with a slotted spoon, leaving the rendered fat in the pan.
3. Sauté the vegetables
   Add olive oil to the chorizo fat in the skillet. Add onions and cook for 2-3 minutes until softened. Add bell peppers, jalapeño (if using), and garlic, and cook for another 3 minutes, stirring occasionally.
4. Crisp the potatoes
   Add the par-cooked potatoes to the skillet. Season with smoked paprika, cumin, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside.
5. Combine and season
   Return the cooked chorizo to the skillet and mix well with the potato mixture. Taste and adjust seasoning if needed. Spread the mixture evenly in the skillet.
6. Add the eggs
   Make 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 4-5 minutes, or until the egg whites are set but yolks are still runny (or cook to your preferred doneness).
7. Serve
   Remove from heat and garnish with fresh cilantro. Serve immediately with sliced avocado on the side. For an extra kick, add your favorite hot sauce at the table.