25 Min

• 1 lb Fingerling Potatoes
• 1 lb Chorizo, casing removed
• 8 oz White Button Mushrooms, thinly sliced
• 1 Yellow Onion, diced
• 4–6  Eggs
• Cooking Oil
• ½ tsp Paprika (optional)
• ½ tsp Chili Powder (optional)
• Chopped Cilantro Leaves (optional)
• Sour Cream (optional)
• Salsa (optional)
• Sea Salt and Freshly Cracked Black Pepper

Add potatoes to pot; cover with water and season generously with sea salt. Bring to boil; then cover until mostly cooked, about 7 minutes. Drain well and allow to cool.

Meanwhile, drizzle a little oil onto large skillet and cook chorizo 7 minutes over medium heat until brown and rendered of all fat. Use a slotted spoon to move chorizo to a plate, leaving as much of fat as possible in skillet. There should be about 2 tablespoons; if not, add a bit of oil; set skillet aside.

Preheat oven to 425 degrees. 

Cut potatoes into ½‑inch thick rounds. Heat fat left in skillet. Add potatoes in as close to a single layer as possible. Stir in paprika and chili powder and cook 8 minutes, tossing occasionally, until potatoes begin to brown. Season with sea salt and pepper. Add mushrooms and onion and cook 3 minutes, until onions brown slightly and potatoes get crusty. Return chorizo to pan. 

Remove skillet from heat and make 4–6 small, evenly-spaced wells in hash, exposing bottom of skillet. Pour a small bit of olive oil in each well and break an egg into it; sprinkle with sea salt and black pepper. Transfer skillet to oven and bake until eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately with desired toppings, like fresh cilantro, sour cream and/or salsa.