A quick skillet of seasoned chorizo crumbles cooked with potatoes and finished with eggs, this turns a shelf staple into a complete weeknight dinner with little hands-on time. It's somewhere between a hash and a scramble, served with pickled onion on the side.

Serves 2. 25 minutes, 12 at the stove.

About 360 calories a serving, 12 g protein, 30 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice one medium potato into half-inch pieces and cut the onion quarter into thin slices. Heat 1 tablespoon of oil in a medium skillet over medium-high heat and add the potato with a pinch of salt, stirring often until the pieces are tender and brown at the edges, about 10 minutes.10 min
2. Push the potatoes to the side of the pan, add the remaining 1 tablespoon of oil to the bare spot, then crumble in all 8 oz of the chorizo crumbles and cook, stirring, until they begin to brown, about 2 minutes. Toss the potatoes back together with the crumbles.2 min
3. Crack 3 eggs into a small bowl and beat lightly with a fork. Pour into the skillet, stirring gently to distribute the egg throughout until just set, about 1 minute. Season with salt and pepper to taste.1 min
4. Toss the onion slices with a pinch of salt and let them sit in a small bowl while the hash cooks; they will soften slightly and turn translucent. Divide the hash between two plates and serve with the pickled onion alongside.

Note Swap diced bell pepper for the onion if you prefer it cooked in the skillet instead of raw on the side. Leftovers keep in the fridge for two days and reheat gently in a skillet over low heat. Serve with hot sauce, salsa, or a simple green salad to round out the meal.