Christiane Potts made the Potato, Pepper and Chorizo Hash with Fried Eggs from our February 2012 issue.
The verdict: "This dish is fantastic! Not only does it come together quickly and require just a skillet and a pan, but it also tastes wonderful. It's a nice change from our typical weekday breakfasts of toast or cereal."
Tips: "The recipe calls for a sliceable Spanish chorizo, but I opted for the Mexican variety, which crumbles and has more kick to it. It was my only option at the store, and I think the crumbly quality is ideal for a hash. I would suggest cracking the eggs directly onto the hash, covering both with a lid and then letting the eggs cook that way -- as opposed to broiling them. This way you won't have to risk overcooking the yolks."