Sheet-Pan Breakfast Hash with Chorizo and Crispy Potatoes

Preheat the oven to 425°F (220°C) and place a large rimmed sheet pan on the middle rack to preheat for 10 minutes.

Dice 1.5 lb (680 g) Yukon Gold potatoes into 1/2-inch cubes and toss with 3 tbsp extra-virgin olive oil, 1 tsp salt and 1/2 tsp black pepper.

Carefully spread the potatoes on the hot pan in a single layer and roast for 20 minutes, undisturbed, until the undersides are deeply golden and crisp.

Meanwhile, crumble 8 oz (225 g) fresh chorizo and dice 1 red onion and 1 yellow bell pepper.

Remove the pan, flip the potatoes, and scatter chorizo, onion, pepper and 3 minced garlic cloves over top; drizzle with 1 tbsp olive oil.

Return to the oven for 12 minutes until the chorizo renders and browns and the vegetables caramelize at the edges.

Stir the hash, sprinkle with 1 tsp smoked paprika and a splash of sherry vinegar to deglaze and brighten.

Make 4 wells in the hash and crack an egg into each; season with salt and pepper.

Bake 5-7 more minutes, until the whites are set but yolks stay soft and jiggly when the pan is nudged.

Finish with 2 tbsp chopped fresh parsley, a handful of crumbled queso fresco and a few dashes of hot sauce.