Chorizo and Potato Hash

• 1 lbchorizo
• 4 potatoes, diced
• 1 onion, diced
• 4 eggs
• 1 bell pepper, diced

Instructions

1. 1

   Pat the chorizo completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in potatoes then onion, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Chorizo and Potato Hash hot.