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To achieve the perfect Zesty Zucchini Hash with Chorizo, starting with a proper sauté is crucial. Begin by heating a large skillet over medium heat and adding a couple of tablespoons of olive oil. Allow the oil to warm up before introducing the chopped onion and bell pepper. Sauté these vegetables for about 3-4 minutes until they become soft and fragrant.

Zucchini Hash with Chorizo

Discover the vibrant flavors of Zesty Zucchini Hash with Chorizo, a delightful dish that balances fresh vegetables and savory sausage. Perfect for any meal, this hash combines tender zucchini, hearty potatoes, and spicy chorizo for a satisfying experience. Easy to prepare in under an hour, it’s a versatile choice for breakfast, brunch, or dinner. Each bite is a medley of textures and tastes that will keep you craving more. Enjoy a flavorful journey in your kitchen!
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Ingredients
  

2 medium zucchinis, diced into ½-inch cubes

1 medium yellow onion, finely chopped

2 cloves garlic, minced

8 oz fresh chorizo sausage, casings removed

1 medium red bell pepper, diced

2 medium potatoes, peeled and diced into ½-inch cubes

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and black pepper, to taste

3 tablespoons extra virgin olive oil

2 large eggs (optional, for topping)

Fresh cilantro, chopped, for garnish

Instructions
 

Prepare the Potatoes: Begin by bringing a medium pot of salted water to a boil. Add the diced potatoes and cook for about 8-10 minutes until just fork-tender. Be careful not to overcook them; they should hold their shape. Once done, drain the potatoes and set aside.

    Cook the Chorizo: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh chorizo and cook for about 5-7 minutes, stirring frequently, until it is browned and crispy. Use a wooden spoon to break the chorizo 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 with the remaining drippings, add another 2 tablespoons of olive oil. Add the chopped onion and sauté for 3-4 minutes until it turns translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until the peppers soften slightly.

        Incorporate Zucchini and Potatoes: Add the diced zucchini and pre-cooked potatoes to the skillet. Sprinkle the mixture with smoked paprika, cumin, salt, and black pepper. Sauté everything together for 8-10 minutes, stirring occasionally, until the zucchini is tender and golden brown.

          Combine Ingredients: Return the cooked chorizo back into the skillet, mixing it well with the vegetables. Taste the mixture and adjust the seasoning with more salt and pepper if needed. Allow the dish to cook together for another 2-3 minutes so the flavors meld beautifully.

            Optional - Fry the Eggs: If you'd like to add eggs, heat a separate non-stick pan over medium heat. Crack in the eggs and fry them to your preferred doneness (sunny-side-up is a delicious option).

              Serve: Spoon the zucchini hash onto plates, and if you've cooked eggs, place one on top of each serving. Garnish generously with chopped fresh cilantro for a burst of color and flavor. Serve hot and enjoy your zesty dish!

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

                  - Presentation Tips: For an appealing presentation, serve the hash in vibrant, colored bowls with the fried egg perched on top, and sprinkle additional cilantro around the dish for added freshness.