Pork, Salt, Spices, Garlic, Sherry, Dextrose, Sodium Nitrate, Starter Culture.

Texas Iberico® Chorizo & Potato Skillet Hash

Serves 2–3 | Ready in 15 minutes

Crispy potatoes, smoky chorizo, and golden eggs come together in one skillet for a hearty, flavor-packed dish that’s just as good for brunch as it is for dinner.

Ingredients:
½ package Texas Iberico® Sliced Chorizo, chopped or torn into bite-sized pieces

1 tbsp Texas Olive Co. Olive Oil

2 Potatoes, diced small (or use sweet potatoes!)

½ South Tex Organics Red Onion, sliced thin

2 Pasture-Raised Eggs

Salt & pepper to taste

Optional: chopped parsley or cilantro, cheese crumbles, hot sauce

Instructions:
Crisp the Potatoes:
In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for 6–8 minutes, stirring occasionally, until golden and tender.

Add Onion & Chorizo:
Stir in sliced onion and chorizo. Cook for another 3–4 minutes until the onion is softened and the chorizo is slightly crisped and fragrant.

Crack in the Eggs:
Make 2 small wells in the skillet and crack in the eggs. Cover and cook for 2–3 minutes, or until the whites are set and yolks are still runny (or to your liking).

Season & Serve:
Sprinkle with salt, pepper, and fresh herbs. Top with cheese and a dash of hot sauce if desired. Serve straight from the skillet with toasted sourdough or warm tortillas.

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