Chorizo, Egg, and Avocado Sandwich

🥘 Ingredients

• Yukon Gold potatoes
  2 lb
• avocado
  2 unit
• brioche buns
  4 unit
• cheddar cheese
  1 c
• dried chorizo
  4 oz
• eggs
  4 unit
• paper towel
• pepper
• red onion
  1 unit
• salt
• vegetable oil
  2 tsp

🍳 Cookware

• large pan
• aluminum foil
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Thinly slice dried chorizo into rounds. Cut Yukon Gold potatoes into 1/2-inch cubes. Halve, peel, and finely dice red onion . Halve and pit avocado . Scoop out flesh with a spoon, then thinly slice.

   dried chorizo: 4 oz, Yukon Gold potatoes: 2 lb, red onion: 1 unit, avocado: 2 unit
2. 

   2

   Add chorizo to a large pan over medium heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy, 4-5 minutes. Remove from pan with slotted spoon and set aside, keeping as much oil in pan as possible.
3. 

   3

   Increase heat under pan to medium high. Add potatoes and cook, tossing, until crisped, 15-20 minutes. (TIP: If pan is dry, add a drizzle of vegetable oil .) Add onion and cook until softened, 3-5 minutes. Season with salt and pepper . Remove mixture from pan and set aside. Cover with aluminum foil to keep warm.

   vegetable oil: 2 tsp, salt, pepper
4. 

   4

   Split brioche buns in half and place on a baking sheet cut-side up. Place a handful of cheddar cheese on each of the bun tops. Toast in oven until cheese is melted and buns are golden brown, 2-4 minutes.

   brioche buns: 4 unit, cheddar cheese: 1 c
5. 

   5

   Carefully wipe out pan with a paper towel , then heat a drizzle of oil in it over medium-high heat. Crack eggs into a small bowl , checking for any bits of shell. Gently slide into pan. Cook eggs sunny-side up to desired doneness, 2-4 minutes.

   paper towel, eggs: 4 unit
6. 

   6

   Layer chorizo and avocado slices inside buns, then top each with an egg to make sandwiches. Serve with hash and any remaining chorizo or avocado on the side.