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 flakes.
- 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 | 419.06 Kcal (1755 kJ) | ||
| Calories from fat | 231.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.73g | 40% | |
|---|---|---|---|
| Cholesterol | 203.94mg | 68% | |
| Sodium | 323.74mg | 13% | |
| Potassium | 896.5mg | 19% | |
| Total Carbs | 24.81g | 8% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 23.89g | 48% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 3.3mg | 19% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 149.96 Kcal (628 kJ) | ||
| Calories from fat | 82.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 40% | |
|---|---|---|---|
| Cholesterol | 72.98mg | 68% | |
| Sodium | 115.85mg | 13% | |
| Potassium | 320.81mg | 19% | |
| Total Carbs | 8.88g | 8% | |
| Sugars | 1.01g | 11% | |
| Dietary Fiber | 1.63g | 18% | |
| Protein | 8.55g | 48% | |
| Vitamin C | 6.9mg | 32% | |
| Iron | 1.2mg | 19% | |
| Calcium | 21.9mg | 6% | |
* 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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