INGREDIENTS

• 1.5 lbs. red potatoes, scrubbed, diced in half
• 1915 Farm Pasture Raised Pork Chorizo
• 1 tbsp olive oil
• 2 jalapeños, minced
• 1 medium yellow onion, minced
• 6 pack of English Muffins
• 6-12 eggs (depending on if you prefer one or two on top of the hash)
• 1/2 tsp 1915 seasoning (or salt & pepper)

INSTRUCTIONS

Heat a large skillet over medium-high. Add olive oil and heat.

Once oil is hot, add potatoes and 1/2 tsp of 1915 Seasoning (add a couple pinches salt and pepper if you don't have 1915 Seasoning). Sauté until potatoes are crisp and don't resist a fork when tested.

In another medium pan on high heat, add chorizo and begin to brown. After about a minute, add onion and jalapeños and continue to cook until chorizo is cooked through. Add chorizo mixture to the crispy potatoes, mix, and keep warm.

In now empty chorizo pan, add a slice of butter and begin to toast both sides of English muffin. Plate English muffin and generously cover with chorizo hash. In the empty pan, add butter and fry egg (or two) to your liking. Our favorite is anywhere between over easy to over medium.

Place fried egg on top of hash mixture and enjoy!