Spicy Colombian Chorizo and Potato Hash with a Fried Egg

Heat olive oil in a large skillet or cast iron pan over medium heat.

Add the diced potatoes and cook, stirring occasionally, until they begin to soften and brown, about 10-15 minutes.

Add the diced onion and minced garlic to the skillet and cook for another 5 minutes, until the onion is translucent.

Remove the chorizo from its casing (if necessary) and crumble it into the skillet with the potatoes and onions. Cook, breaking it up with a spatula, until the chorizo is cooked through and browned, about 5-7 minutes.

Stir in the smoked paprika, cumin, salt, and pepper. Cook for 1 minute more, until fragrant.

While the hash is finishing, cook the eggs to your liking. You can fry them in a separate skillet with a little butter or oil.

Divide the hash among four plates. Top each serving with a fried egg.

Garnish with chopped cilantro and serve with hot sauce, if desired.