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When it comes to comfort food that delivers both flavor and nutrition, Zesty Zucchini Hash with Chorizo stands out as a vibrant option. This dish brings a delightful combination of textures and tastes, showcasing the freshness of zucchini alongside the rich, spicy notes of chorizo. Perfect for breakfast, brunch, or even a satisfying dinner, this recipe not only appeals to the palate but also makes use of wholesome ingredients that can easily fit into a health-conscious diet.

Zucchini Hash with Chorizo

Discover the vibrant flavors of Zesty Zucchini Hash with Chorizo, a comforting dish that's great for any meal. This recipe combines fresh zucchini, spicy chorizo, and crispy potatoes for a satisfying experience. Packed with nutrients and easy to customize, it caters to various tastes and dietary preferences. Perfect for breakfast, brunch, or dinner, this hearty hash is sure to impress family and friends. Dive into this deliciously zesty recipe today!
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Ingredients
  

2 medium zucchinis, diced

1 medium yellow onion, finely chopped

2 cloves garlic, minced

8 oz fresh chorizo, casings removed

1 medium red bell pepper, diced

2 medium potatoes, peeled and diced

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

3 tablespoons olive oil

2 large eggs (optional)

Fresh cilantro, for garnish

Instructions
 

Prepare the Potatoes: Bring a medium pot of salted water to a boil. Add the diced potatoes and cook for about 8-10 minutes, or until they are just fork-tender. Drain the potatoes in a colander and set aside to cool slightly.

    Cook the Chorizo: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Crumble the fresh chorizo into the pan, cooking until browned and crispy, about 5-7 minutes. Use a wooden spoon to break it up into smaller pieces as it cooks. Once browned, transfer the chorizo to a plate, leaving the flavorful drippings in the skillet.

      Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Next, stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.

        Incorporate Zucchini and Potatoes: Add the diced zucchini and pre-cooked potatoes to the skillet. Sprinkle in the smoked paprika, cumin, and season with salt and pepper. Sauté for about 8-10 minutes, stirring occasionally, until the zucchini softens and develops a lovely golden-brown color.

          Combine All Ingredients: Return the cooked chorizo to the skillet with the vegetables. Stir everything together and taste for seasoning, adjusting salt and pepper as needed. Let it cook together for another 2-3 minutes to allow the flavors to meld beautifully.

            Optional - Fry Eggs: If you wish to add eggs, heat a separate non-stick pan over medium heat. Crack the eggs into the pan and fry them to your preferred doneness, with sunny-side-up being a delicious option.

              Serve and Enjoy: Spoon generous portions of the zucchini hash onto individual plates. If using, top each serving with a fried egg, and generously sprinkle fresh cilantro over the top for a burst of color and flavor. Serve hot and enjoy this scrumptious dish!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings