Fuel up right in the morning with this spicy loaded chorizo hash! With fresh avocado, crispy hash browns and chipotle cream it is the perfect start to fuel the whole day!
- Russet Potatoes
- Olive oil
- Salt and pepper
- Red pepper
- Green pepper
- Garlic cloves
Place the diced potatoes in a pot of cold salted water. Bring to a boil and cook for 3 minutes. Immediately strain. Lay the potatoes over paper towels and carefully pat dry.
In a large skillet, cook the chorizo until browned all the way through. Set aside. Wipe out any excess drippings or fat if needed with a paper towel held by tongs.
In the same skillet, add the oil and the par-boiled potatoes. Season with salt and pepper. Cook for 10-15 minutes, stirring as needed.
Add the onion, red and green pepper, and jalapeno. Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy.
Add the minced garlic and cook for one minute longer. Remove from heat. Whisk the mayo with the minced chipotle pepper and the desired amount of adobo sauce for your heat preference.
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