Chorizo Breakfast Hash with Eggs and Avocado

Heat olive oil in a large skillet over medium heat.

Add diced potatoes, season with salt and pepper, and cook for 10–12 minutes, flipping occasionally, until the potatoes are golden brown and fork-tender.

Add the Veggies & Chorizo:

Push the cooked potatoes to one side of the skillet and add the chorizo.

Use a spoon to break up the chorizo as it cooks, until browned.

Add the diced bell peppers and red onion, and sauté everything together for about 5–7 minutes, or until the veggies are soft and the chorizo is fully cooked.

Cook the Eggs:

In the same skillet (or in a separate pan), make small wells in the hash mixture.

Crack eggs into the wells and cover the skillet. Cook the eggs to your desired doneness, about 3–5 minutes for runny yolks or a bit longer for firmer eggs.

Assemble & Serve:

Remove the skillet from heat and top the hash with avocado slices.

Garnish with fresh cilantro or green onions, and optionally drizzle with hot sauce or serve with lime wedges for extra flavor.

If you like, sprinkle some cotija cheese or queso fresco on top for a savory finishing touch.

Serving and Storage Tips: