Chorizo and Potato Hash

This flavorful and delicious breakfast hash has a unique spin with chorizo, peppers, and Mexican spices. This is the perfect breakfast or brunch meal to make for a larger crowd, or to have throughout the week!

INGREDIENTS

• 1 lb Whole30 Compliant chorizo
• ½ cup Bonafide Provisions Chicken Bone Broth
• 1 orange bell pepper, diced
• 1 lb small potatoes, diced
• 1 small yellow onion, diced
• 4 eggs
• 1 tsp garlic powder
• ½ tsp cumin
• Celtic sea salt & fresh ground pepper to taste
• Chives for garnish

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Place the potatoes in a pot of boiling water over medium heat. Cover and bring to a boil, cook for 5 minutes or until tender. Drain and set aside.
3. In a large cast-iron skillet, add chorizo, cook over medium heat for 5 min or until done.
4. Add the bone broth to deglaze the pan, then add the bell pepper, potatoes, onion, garlic powder, cumin, salt and pepper. Let cook until onion/bell pepper are tender, about 5 minutes.
5. Make 4 wells in the mixture, then crack an egg into each well and season with salt and pepper. Place skilled into the oven for 5-10 minutes until eggs are cooked. The longer you leave them in the less runny they will be.
6. Remove from oven and garnish with fresh chives.

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