Chorizo Hash with Poached Eggs
Ingredients
- 12 small red potatoes, quartered (about 1 1/2 pounds)
- 2 1/4 tsps. salt, divided
- 2 tbsps. Crisco® Pure Vegetable Oil
- 3/4 cup very thinly sliced fully cooked Spanish-style chorizo sausage
- 3/4 cup thinly sliced yellow onion
- 1 red bell pepper
- 1/4 cup finely chopped fresh parsley
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. pepper
- 1 tsp. white vinegar
- 4 large eggs
Directions
- Step 1
PLACE quartered potatoes and 1 teaspoon salt in medium saucepan. Add enough cold water to cover. Bring to a boil over high heat. Reduce heat to low; simmer 6 to 8 minutes or until potatoes are just tender. Drain.
- Step 2
HEAT oil in large skillet over medium heat. Add potatoes and cook until golden, about 5 to 6 minutes. Add the sausage, onion and red pepper; saute 4 minutes. Stir in parsley, crushed red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Step 3
FILL a 4-quart saucepan with 8 cups water. Add white vinegar and 1 teaspoon salt. Bring to a boil over high heat; reduce heat to low. Break 1 egg into custard cup. Bring edge of cup level with surface of water, gently sliding egg into water. Repeat with remaining eggs. Simmer 3 1/2 to 4 1/2 minutes or until egg whites are firm and yolks are warm and slightly thickened. Remove with slotted spoon; drain well.
- Step 4
SPOON hash mixture onto 4 serving plates. Top each with 1 poached egg. Serve immediately.
Serving size
(1/4 of recipe)
- Calories 340
- Calories from Fat160g
- Total Fat 18g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 200mg
- Sodium 440mg
- Potassium 0mg
- Total Carbohydrates 32g
- Dietary Fiber 4g
- Sugars 5g
- Protein 14g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet