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Once your potatoes have cooked to a tender perfection, it’s time to bring the dish together by incorporating the spices and other ingredients. The key to achieving that satisfying crispy texture is to ensure that the potatoes are well-drained and not overcrowded in the skillet.

Spicy Taco Potato Breakfast Hash

Start your day with a burst of flavor with Spicy Taco Potato Breakfast Hash! This hearty dish features crispy russet potatoes, savory chorizo, vibrant vegetables, and perfectly cooked eggs, all topped with creamy avocado. It's not just filling; it's packed with essential nutrients like protein and vitamins. Perfect for a busy morning or a leisurely brunch, this flavorful hash is sure to become your new breakfast favorite.
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Ingredients
  

2 medium russet potatoes, diced

1/2 lb chorizo sausage, casing removed

1 small onion, diced

1 red bell pepper, diced

1 jalapeño, finely chopped (optional for extra heat)

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp chili powder

Salt and pepper, to taste

4 large eggs

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges, for serving

Olive oil, for cooking

Instructions
 

Prepare the Potatoes: Start by boiling a pot of salted water. Add the diced potatoes and cook for about 7-10 minutes, or until slightly tender but not fully cooked. Drain and set aside.

    Cook the Chorizo: In a large, skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until it browns and is fully cooked through, breaking it up with a spatula, about 5-7 minutes. Remove the chorizo from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed, then toss in the diced onion and bell pepper. Sauté for 3-4 minutes, or until they begin to soften. Add the chopped jalapeño (if using) and garlic, cooking for another minute until fragrant.

        Add the Potatoes: Return the potatoes to the skillet with the sautéed vegetables. Season with smoked paprika, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, allowing the potatoes to crisp up and develop a golden color.

          Combine Ingredients: Add the cooked chorizo back into the skillet, mixing well to incorporate everything. Cook for an additional 2-3 minutes until heated through.

            Cook the Eggs: Make four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set to your liking, around 5-7 minutes for runny yolks or longer for firmer yolks.

              Finish and Serve: Once the eggs are done, sprinkle the hash with cheddar cheese and let it melt slightly before removing from heat. Top with fresh cilantro and avocado slices. Serve hot with lime wedges on the side for an extra zing!

                Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings