Roasted Potato Pepper and Chorizo Hash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
• STEP 3.Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
• STEP 4.While the potatoes are roasting, heat a large skillet over medium heat. Add the chorizo and cook until it is browned and crispy, about 5 minutes.
• STEP 5.Remove the chorizo from the skillet and set it aside. In the same skillet, add the bell peppers and cook until they are tender, about 5 minutes.
• STEP 6.Once the potatoes are done, transfer them to the skillet with the bell peppers. Add the cooked chorizo and stir everything together.
• STEP 7.Cook for an additional 2-3 minutes, or until everything is heated through.
• STEP 8.Serve the hash hot, topped with a fried egg if desired.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to cut the potatoes into small, even-sized pieces to ensure they cook evenly.
• You can use any color of bell pepper for this recipe, or a combination of colors for added visual appeal.
• If you prefer a milder flavor, you can use a mild or sweet chorizo instead of a spicy one.
• Feel free to customize this hash by adding other vegetables such as onions or mushrooms.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Roasted Potato Pepper and Chorizo Hash is best served hot and fresh.
• You can top it with a fried egg for added protein and richness.
• Serve it as a main dish for breakfast or brunch, or as a side dish for lunch or dinner.
• Leftovers can be reheated in a skillet or in the microwave.
• Garnish with fresh herbs such as parsley or cilantro for added freshness.