Mexican Potato Hash with Chorizo

Instructions:

1. Heat your skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula, until it begins to render its red oil.
2. Add the diced potatoes in a single layer. Let them sit undisturbed for 4–5 minutes until they develop a mahogany-colored crust, then toss.
3. Stir in the diced onion and red bell pepper. Continue cooking for 5–7 minutes until the vegetables are softened and the potatoes are fork-tender.
4. Stir in the minced garlic and smoked paprika, cooking for just 60 seconds until the fragrance is released.
5. Use your spatula to create four small wells in the potato mixture. Crack one egg into each hollow.
6. Sprinkle the shredded Pepper Jack cheese evenly around the eggs. Cover the pan with a lid and cook for 3–5 minutes, or until the whites are opaque but the yolks still jiggle.