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chorizo hash

2 medium russet potatoes--small cube
3 links chorizo--chopped or crumbled
1/2 large onion--finely diced
3 scallions--chopped
1 tsp garlic powder
olive oil
salt and pepper

plop cubed potatoes into a bowl of cold water for at least 5 minutes.  Drain and thoroughly dry.  In a large skillet, brown the onion and chorizo.  Toss the potatoes in a bit of olive oil, then drop into the pan with the chorizo.  Saute until the potatoes are cooked through and begin to brown. Just as the potatoes are starting to brown, toss in the scallions, garlic powder and salt and pepper to taste.
Serve as a side dish or top with a fried egg (or even a chicken breast) for a complete meal.