Cheesy Chorizo Hash

This past weekend I celebrated my 24th birthday. It was a special occasion because my friend from NY flew out on my birthday to spend a few days in the desert with us. One of the days she was out here we woke up early and headed out for a hike through the mountains. It sounded like a fun idea at the time but the temperature was getting hotter and the sun was rising as we worked our way through the mountains.

The only thing that kept me going as we walked was the fact that I promised that I would make a hearty breakfast when we got back.

This is a simple one skillet dish which I sort of just threw things in as I cooked. It is a nice hearty dish for breakfast. The eggs act as a binder to help hold the hash together. My friend doesn't like spicy stuff so I didn't add any other spices since chorizo can be spicy but jalapenos would be delicious in this.

• 1 russet potato, grated
  
• 1 lb chorizo
• 1 Tbsp oil
• 3 eggs
• 1/4 c. milk
  
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 2 c. cheddar cheese

1. Preheat oven to 350°F.
2. Add oil to large skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes. Add chorizo and grated potato and cook and additional 15 minutes stirring occasionally to keep the potatoes from sticking to the bottom.
   
3. Beat eggs and milk until combined. Add to the skillet and mix until incorporated. Sprinkle cheese on top and place in oven for 5 minutes or until the cheese is melted.

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