Weekend Brunch: Poached Eggs over Chorizo, Pepper, & Potato Hash

Looking for a tasty take on brunch this weekend? I recently made this chorizo, pepper, and potato hash with poached eggs for dinner (because my husband loves a good brinner), but it would make an excellent brunch too!

I had a few leftover Usinger's chorizo links that I needed to use up recently and thought they would be delicious incorporated into a hash. A potato hash is so versatile-- you can transform it into a completely different meal every time you make one just by altering the veggies and spices you add into it. Since I was using Spanish-style chorizo I decided to incorporate some flavorful paprika and sweet red bell peppers with a little cayenne for heat into this hash. If you have smoked paprika on hand, I highly recommend using that because the flavor is just amazing. However, if you only have traditional paprika that will work just fine too.

Topped with a soft poached egg-- a runny yolk is key-- this is a perfect one dish meal. 

Ingredients:

• 1 Tbs. extra virgin olive oil
• 6 oz. Spanish chorizo, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded, ribs removed, diced
• 6-8 redskin potatoes, cut into 1/2-inch dice (with skin)
• 1/2 Tbs. smoked paprika
• 1/4 tsp. cayenne pepper
• Salt and pepper, to taste
• up to 1/3 cup chicken broth (optional)*
• 1 Tbs. white vinegar
• 2 eggs

In a large skillet, heat oil over medium-high heat. Add chorizo to the pan and cook for 4-5 minutes until browned, stirring occasionally. Add onion, garlic, bell peppers, and potatoes to the pan and stir to combine.

Reduce heat to medium and cook for about 10 minutes, stirring occasionally, until vegetables begin to soften. Stir in in paprika, cayenne, and season with salt and pepper. Continue cooking for another 20-25 minutes until potatoes are browned and soft.

*Sometimes the potatoes start to dry up over this process and then they stick to the pan. If you encounter that, drizzle a little chicken stock in to moisten the mixture and stir through as needed.

Once the potatoes are close to being cooked through, crack each egg into a separate small bowl (like a ramekin), being sure not to break the yolks.  Fill a saute pan 3/4 of the way full with water and bring to a boil.  Add vinegar and reduce heat to a simmer.  Carefully drop the eggs into the water one by one (leaving a good amount of space between each ).  Cook for 4-5 minutes until the whites are set and gently remove from the pan with a slotted spoon.  Drain water from the eggs.

Fill a shallow bowl with the warm hash and top with a poached egg. Serve immediately.