NEW MEXICAN BREAKFAST SKILLET

New Mexican Breakfast Skillet image

Provided by Vickie Parks

Time 55m

Number Of Ingredients 14

8 oz mexican chorizo sausage, casing removed
1 medium red bell pepper, chopped
1/2 medium onion, chopped
1 Tbsp vegetable oil
3 medium potatoes, diced (about 1/2-inch in size)
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp minced garlic
2 hatch green chile peppers (or new mexican chile peppers)
1/2 cup monterey jack cheese
4 large eggs
1 cup salsa
1 ripe avocado, peeled and diced
2 Tbsp fresh chives or fresh cilantro, chopped (for garnish)

Steps:

1. In a large, heavy-duty skillet over medium heat, sauté the sausage 10 minutes or until thoroughly cooked, using a wood spoon to break up the sausage into small chunks as it cooks. Use a slotted spoon to transfer sausage to paper towel for a few minutes.
2. Add bell pepper and onion to skillet, and sauté in the hot grease for 5 minutes or until onion is translucent. Use a slotted spoon to transfer vegetables to a plate.
3. If there isn't any grease in the skillet, add 1 Tbsp vegetable oil. Add potatoes to the skillet, and season with salt and pepper. Sauté potatoes for 10 minutes, stirring frequently, or until golden and crispy on the edges. Stir in the cooked sausage and cooked onion/pepper mixture. Stir in the Hatch peppers and garlic, and continue to cook another 6 to 8 minutes or until the potatoes are tender and cooked through. Add the cheese and stir.
4. Use a wooden spoon to move the potato/sausage hash aside in 4 separate spots, to make "wells" (for the eggs). Carefully crack one egg into each well. Season eggs with salt and pepper, if desired. Cover pan with lid or foil, and let eggs cook about 4 to 5 minutes or to your preference.
5. Spoon a bit of the salsa over each egg. Distribute the avocado and chives (or cilantro) across the top of the sausage/potato hash. Divide into 4 servings, and serve immediately while still hot.