Recipe courtesy of Sunny Anderson
20 min
20 min
4 servings


  • 3 tablespoons olive oil
  • 1/2 pound ground chuck
  • 1/2 pound fresh chorizo
  • Salt and freshly ground black pepper 
  • 2 medium red potatoes, diced small
  • 1/2 large Vidalia onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 4 eggs
  • 1/4 cup chopped parsley leaves


Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.

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