Prep Time 20 min
Cook Time 25 Min
Servings 4
Difficulty Easy

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