Breakfast for dinner? This tasty skillet meal gets an extra kick from chorizo, a spicy pork sausage used in Mexican cuisine.

Chorizo Potato Hash with Fried Eggs

Remove casing from chorizo, if present. In a large nonstick skillet, cook chorizo over medium-high heat until brown, using spatula to break up the meat. Reserving drippings in skillet, use a slotted spoon to transfer chorizo to a plate lined with paper towels; set aside.

To reserved drippings, add potatoes, onion, bell pepper and garlic. Sprinkle with salt and pepper. Cook over medium-high heat for 12 to 15 minutes or until potatoes are crisp on the outside, adding 1 tablespoon olive oil to avoid sticking. Stir in chorizo and reduce heat to medium-low.

In a small skillet, add remaining olive oil over medium heat. Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly.

To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro.