TEXAS COWBOY SKILLET HASH

I imagine this would be a hearty breakfast for a couple of cowboys before a day of moving cattle on horseback. This is big enough to serve 4 city slickers but only 2 cowboys!

2 chorizo sausages

1 T avocado oil

2 Yukon gold potatoes, peeled and cut into cubes

1 small yellow onion, diced

1 green or red bell pepper, diced

Sea salt and freshly ground black pepper

1 cup shredded cheddar cheese, divided

4 large eggs, beaten and seasoned with salt and pepper

4 scallions, thinly sliced

Cook chorizo in a cast-iron skillet until cooked through, about 10 minutes.

Set aside to cool.

Pour off any excess grease and add oil.

Cook the potatoes over medium heat, covered, for 10 minutes, stirring a couple of times.

Meanwhile, cut sausages in half, lengthwise and then slice.

Remove lid and add sliced sausages, onion, and bell pepper.
Season to taste with salt and pepper.

Cover and continue to cook over medium-low heat for another 5 minutes.

Preheat oven to 350 degrees F.

Add half of the cheese and pour in the eggs.

Mix lightly to evenly combine and top with the rest of the cheese.

Place skillet in oven and bake for 15 minutes, or until cheese is melted and eggs are set.

Sprinkle with scallions and serve.

Serves 2