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Hangover Hash

Zoe Kelly

This simple hash, loaded with potatoes, chorizo, eggs, avocados and more, is perfect weekend recovery food.


Cook Time: 10 Minutes
Servings: 4 to 6


  • 2 cups frozen, cubed potatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup chorizo, casing removed and crumbled
  • 1 jar Mexican salsa
  • 4 eggs
  • Queso fresco
  • Chopped cilantro
  • Avocado slices
  • Toast or tortillas, to serve

Let's get Cooking...

  1. In a large skillet over medium-high heat, add potatoes and olive oil. Cook until crisp, about 5 to 10 minutes, flipping every couple of minutes. Add chorizo and cook until browned.
  2. Add enough salsa to cover the potatoes and salt to taste. (If you would like a thinner hash, add 1/4 cup of water at this point.)
  3. Turn off the heat. Using the back of a wooden spoon, make 4 wells in the salsa and drop in the eggs. Cover pan and allow residual heat to cook. For runny egg yolks, cook for 4 to 6 minutes.
  4. Top with queso fresco, cilantro and avocado slices. Serve with toast or tortillas.