Eggs and Sausage Hash Recipe

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  • 3 cups spanish onions, diced
  • 3 cups thawed, Premio Chorizo Sausage, diced
  • 3 cups cooked chicken, cubed
  • 2 cups mixed color bell pepper, seeded and chopped
  • 6 tablespoons olive oil
  • 6 cups hash brown potatoes
  • 3 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons cajun seasoning
  • 4 poached eggs
  • Salt and freshly ground pepper, to taste
  • Saute onions, sausage, chicken and bell peppers in 4 tablespoons oil until vegetables soften (about 3 minutes, stirring occasionally over medium-high heat in a 12-inch skillet.
  • Add potatoes, thyme and seasoning; stir to combine.
  • Reduce heat to medium; cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, scraping up browned bits and adding oil if needed, about 7 minutes longer.
  • Divide hash onto 4 warmed plates and top each with a poached egg, season with salt and pepper.
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