Ingredients
- 3 tablespoons olive oil
- 1/2 pound ground chuck
- 1/2 pound fresh chorizo
- Salt and freshly ground black pepper
- 2 medium red potatoes, diced small
- 1/2 large Vidalia onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon crushed red pepper flakes
- 4 eggs
- 1/4 cup chopped parsley leaves
Directions
Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.
Mexican Made Easy Promo
Chocolate Tasting Party
Easy Romantic Menu
The Clearance Cart
Giada Behind the Scenes
Romantic Cocktails
Food for Love
Worst Winner
Hot Spinach and Artichoke Dip
Brine Me a Dinner
Wing It!
Super Bowl Snacks
5 Chicken Breast Recipes for Dinner Tonight
Super Bowl Sweets
Make it Together
NFC Potato Skins
One Sugar Cookie Dough, 5 Delicious Cookies
Game-Day Dips
Easy Appetizers
Big Game Playbook: Main Dishes
AWESOME!!!
Rated: 5 stars out of 5