Chorizo Hash and Eggs makes perfect breakfast-for-dinner.

Let's be honest for a minute. I had never cooked with chorizo until a few nights ago. I've had chorizo, but never cooked with it. I was intimidated to say the least, especially knowing that cooked chorizo is sometimes still reddish, so you worry you haven't cooked it long enough. But I'm glad I had gotten over that phobia, because I had made THE BEST breakfast for dinner, with chorizo's help.




I know, it's not the most beautiful looking dish, but it was one of the best breakfasts (for dinner) I've had in YEARS. Seriously. Everyday, I outdo myself.

For my Chorizo Hash and Eggs you will need:
- 1 pound ground chorizo
- 2 medium sized gold potatoes
- 1 large carrot
- 1 yellow onion
- 1 package (3.5 ounce) shiitake mushrooms, sliced
- 4 tablespoons olive oil
- eggs
- shredded cheddar

First, using a cheese grater, shred the potatoes and carrots into a bowl of cold water (to prevent from turning brown. Set aside.




Next, to a large skillet, add half the olive oil and the onion on medium heat. Once fragrant, about five minutes, add the shiitake mushrooms and cook for about two minutes.




Add in the pound of chorizo, stirring occasionally until cooked thoroughly. If the meat is still pink or red, that doesn't necessarily meat the meat is uncooked, FYI. Once cooked, transfer to a bowl or plate.

Add the remaining olive oil to the same pan, use half the shredded carrots and potatoes (drain water first!) to form a layer, then a layer of the chorizo mixture, then top with the remaining veggies.




Cover with tin foil and cook on medium for about eight minutes. Uncover, flip in sections best you can, cover again, and cook another eight minutes.

While that is cooking, start frying your eggs.

Remove hash from pan, splitting between two plates. Top with a sprinkle of shredded cheddar cheese and fried eggs.




So. Freaking. Delicious.

You can thank me later.