Directions:
- Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.74 Kcal (2364 kJ) | ||
| Calories from fat | 353.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.33g | 61% | |
|---|---|---|---|
| Cholesterol | 249.29mg | 83% | |
| Sodium | 828.82mg | 35% | |
| Potassium | 1008.17mg | 21% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 34.1g | 68% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 4.5mg | 25% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 202.09 Kcal (846 kJ) | ||
| Calories from fat | 126.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 61% | |
|---|---|---|---|
| Cholesterol | 89.21mg | 83% | |
| Sodium | 296.59mg | 35% | |
| Potassium | 360.77mg | 21% | |
| Total Carbs | 6.85g | 6% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 12.2g | 68% | |
| Vitamin C | 5.5mg | 26% | |
| Iron | 1.6mg | 25% | |
| Calcium | 19.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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