Smoky Chorizo & Potato Hash

Ingredients

• 1 lb Spanish chorizo, diced
• 2 lbs Yukon Gold potatoes, 1/2-inch diced
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). If using a griddle or cast iron pan on the grill, place it on the grates now to heat up.

2. 2

   In a large bowl, toss the diced potatoes with olive oil, smoked paprika, oregano, salt, and pepper until evenly coated.

3. 3

   Add the chorizo, potatoes, onion, and red bell pepper to your hot griddle or cast iron pan.

4. 4

   Cook, stirring occasionally, for 25-30 minutes, or until the potatoes are tender and browned and the chorizo is crispy.

5. 5

   Ensure good contact with the hot surface for optimal browning and a slight char on the vegetables.

6. 6

   Taste and adjust seasoning if necessary before serving.

7. 7

   Garnish with fresh chopped parsley and serve hot directly from the grill.