Skillet Chorizo and Potato Breakfast Hash
*1 cup frozen diced potatoes; use more if this is for more servings
*1/2 small onion, chopped
*1 Tbs. canola oil
*3/4 cup chorizo precooked and chopped; I used the Columbian variety, but you can use any kind.
*salt and pepper to taste
*1 egg per person
*chopped cilantro (optional)
Preheat oven to 400°.
In a cast iron skillet add the canola oil and heat to medium high heat. When the skillet is hot add in the potatoes and the onions.
Cook stirring occasionally until the potatoes start to turn golden brown, about 5 minutes. Add in more canola oil if the skillet becomes too dry.
Add in the chorizo and cook for another 3 minutes or until the chorizo starts to brown, stirring occasionally.
Add salt and pepper to taste.
Crack an egg into the center of the skillet over the chorizo mixture. If using more than one egg, place them around with out touching.
Sprinkle a little salt and pepper over the eggs.
Bake uncovered for 10 minutes or until the whites are set but the yolks are still runny. Sprinkle with chopped cilantro if desired.
Serve and Enjoy!