Spicy Chorizo Hash & Eggs

We usually like to cook ourselves a nice breakfast/brunch on the weekends. It's so much cheaper to make breakfast at home, rather than going out, and it's a great way to start off the day. This is probably my favorite breakfast recipe right now. Deliciously spicy and full of meat, potatoes, onions, and beans. I prefer to top mine with a fried over-medium egg or two. You could also add bell pepper to this and it would be good. It's definitely more time consuming to make than many of our other regular breakfast recipes, but the result is very worth it!

Ingredients:

3 medium russet potatoes
8 oz chorizo (or make your own with ground pork and spices)
Olive oil
½ medium onion, diced
1 tsp dried oregano
1 tsp smoked paprika
1/8-1/4 tsp cayenne pepper
Salt and pepper, to taste
2 cloves garlic, minced
1 cup black beans, rinsed and drained
4 eggs, cooked to your preference

Directions:

1. Wash potatoes. Stab them 4-5 times with a fork. 
2. Microwave on high for 3-5 minutes, flipping once. If you are doubling this recipe or cooking larger potatoes, you may need to double this time. 
3. Dice the potatoes into 1/2-inch cubes.
4. In a large skillet (cast iron, if you have it), break up the chorizo and cook over medium heat for 8-10 minutes. If the chorizo sticks to the pan, add oil to pan as needed. 
5. Remove the chorizo from the skillet and keep warm.
6. Heat 2 tbsp olive oil in the skillet. Add the potatoes, oregano, paprika, and cayenne. Sprinkle with salt and pepper. Mix well. 
7. Cook the potatoes for 10-12 minutes, turning every 3-4 minutes. 
8. Add the onions and additional oil if needed. Cook until the onions have softened, about 8 to 10 minutes. 
9. Add the garlic, chorizo, and black beans. Cook until the beans are warm. 
10. Serve with cooked eggs.

This recipe was adapted from "Smoky Chorizo Hash and Eggs" from Smells Like Home (http://www.smells-like-home.com/2013/05/smoky-chorizo-hash-and-eggs/).