Mexican Breakfast Hash

• 4 large red potatoes, chopped in large cubes
• 5-6 ounces fresh pork chorizo
• vegetable oil
• kosher salt & freshly ground black pepper
• 3/4 teaspoon paprika
• 2 cloves garlic, minced
• 1/2 serrano pepper, seeds & ribs removed, minced
• 4 large eggs, beaten with a couple tablespoons of cream or milk
• 2 scallions, chopped
• small handful chopped cilantro
• queso fresco, lime wedges, salsa/hot sauce, for serving

1. Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
2. Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
3. Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
4. Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.

red potatoes, pork chorizo, vegetable oil, kosher salt, paprika, garlic, serrano pepper, eggs, scallions, handful, queso fresco

Taken from food52.com/recipes/17531-mexican-breakfast-hash (may not work)