Chorizo and Potato Hash with Fresh Spinach

Sometimes I do weird things. Like paint my nails before going to bed. Smudge City. Textured Nails?

Sometimes I stick my tongue out at little kids. Dirty looks from moms. Not cool?

Sometimes I brush my teeth at night and then eat a scoop of ice cream. Late night cravings. Cavities?

Sometimes I order tickets to concerts and then don't go. Wine sometimes wins. Was it worth it?

Sometimes I order things online just so I can open mail. Crowded stores make me anxious. Paying for shipping?

Sometimes I make four course meals for myself. Cheese. Salad. Entree. Dessert. And wine everywhere in between. Should I have called a friend?

Sometimes I do crafts on my bedroom floor and forget about sharp things I may have been using. Stepping on scissors in the dark. Getting to old to do silly things?

 

What is not silly is combing potatoes, chorizo, spinach, onions, peppers, and eggs into amazing breakfast. Or breakfast for dinner. Or just dinner. Whatever you call it I hope you enjoy it.

Yokes and Jokes, Amanda

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Chorizo and Potato hash with Fresh Spinach
Inspired by JoyTheBaker

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

5 medium red potatoes, cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces chorizo sausage, sliced (I used vegetarian)

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried

Place a rack in the center of the oven and preheat to 400 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for 20-30 minutes, or until potatoes are tender.

Heat about 2 tablespoons of olive oil in a large saucepan, over medium heat.  Add the diced peppers and onions and cook until browned and broken down, about 6 minutes.  Season with salt and pepper as it cooks.

Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side. Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes.  Pan fry until the sausage and potatoes. Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves.  Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.

Top your hash with some fried eggs (or eggs your way). Serve immediately.