Cook Time: 10 minutes Servings: 4 to 6
2 cups frozen, cubed potatoes
2 tablespoons olive oil
Salt and pepper
1 cup chorizo, casing removed and crumbled
1 jar Mexican salsa
Toast or tortillas, to serve
In a large skillet over medium-high heat, add potatoes and olive oil. Cook until crisp, about 5 to 10 minutes, flipping every couple of minutes. Add chorizo and cook until browned.
Add enough salsa to cover the potatoes. (If you would like a thinner hash, add 1/4 cup of water at this point.) Using the back of a wooden spoon, make 4 wells in the salsa and drop in the eggs. Reduce heat to medium-low and cover. For runny egg yolks, cook for 4 to 6 minutes.
Top with queso fresco and cilantro. Serve with toast or tortillas.