Chorizo Breakfast Hash

Peel and dice potatoes into ½-inch cubes. Dice bell pepper and onion. Mince garlic. Remove casing from chorizo.

Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5–7 minutes. Remove chorizo to a plate.

In the same skillet, add diced potatoes and cook, stirring occasionally, until they begin to soften and brown at the edges, about 10 minutes.

Add diced bell pepper, onion, and garlic. Stir in cumin, paprika, salt, and black pepper. Cook until potatoes are tender and crispy on the outside, about 8 minutes.

Return cooked chorizo to the skillet and toss to combine. Create 4 wells in the hash and crack eggs into them, or push hash to the side and fry eggs separately.

If cooking eggs in the skillet, cover and cook until eggs reach desired doneness, about 4–5 minutes. If frying separately, cook eggs to preference in a separate pan.

Divide hash among plates. Top each portion with a fried or cooked egg. Garnish with sliced green onion and serve hot.