Cut up potatoes and heat a large pan over medium heat. Add 2 tbsp avocado oil. Once hot, add potatoes and season with salt and pepper to taste. Cook, stirring occasionally, until they are golden brown and tender, about 8 minutes.
While potatoes are cooking, cut up garlic, onion, and bell pepper.
Once potatoes are cooked, remove from skillet and set aside.
In the same pan add in chorizo, garlic, and onion. Stir everything together well and cook until the chorizo is browned and cooked through, about 8 minutes.
Add in bell pepper and cook for about 2 minutes.
Add cooked potatoes and spinach to the pan and mix to incorporate. Cook until spinach wilts, about 1 minute.
Create small divots in the hash for the eggs. Crack eggs into the divots and cover the pan. For over easy eggs, cook until the egg whites turn completely white but the yolk is still soft, about 4-5 minutes. Alternatively, you can cook eggs in a separate pan. Serve hash with eggs and any optional toppings.
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