Hash Brown Eggs with Chorizo and Peppers

Hash Brown Eggs with Chorizo and Peppers

2 large Yukon Gold potatoes, about a pound
1 link Mexican chorizo, about 5 ounces
1 small onion, chopped, about 3/4 cup
1/2 large poblano pepper, chopped, about 2/3 cup
1 jalapeno chile pepper, minced, optional
2 tablespoons butter
4 ounces monterey jack cheese, grated
4 eggs
salt and pepper, to taste
salsa or hot sauce

Preheat oven to 425 degrees. Lightly grease an 8-inch square baking dish.

Peel and grate potatoes. Place in a bowl and cover with water; set aside.

Remove chorizo from its casing and cook over medium heat in a non-stick skillet, breaking it up with a spatula as it cooks. Cook until well browned, then remove to paper towels; drain well. Set aside.

Drain the potatoes in a collander then place in a clean kitchen towel and wring out as much liquid as possible.

Wipe out skillet, add the butter and when melted, add the potatoes, onions and peppers. Cook stirring occasionally until the potatoes are browned and tender. Add the chorizo back to the pan, season with salt and pepper, then remove from heat. Stir in the cheese until blended. Put potato mixture into prepared dish. Make 4 holes in the potatoe mixture and break an egg into each hole.

Bake until eggs are set, 10 to 12 minutes. Serve with salsa or hot sauce, if desired.

Makes 2 to 4 servings.