- 1 russet potato, diced
- 3 ounces cured chorizo, chopped
- 6 eggs
- 3 scallions, thinly sliced
- Shaved Manchego cheese
In skillet, cook potato and chorizo over medium-low, stirring occasionally, 5 minutes. Cover and cook, stirring occasionally, until potato is tender, 8 minutes; season. Transfer to plate. In skillet, scramble eggs. Serve with hash, scallions and cheese.