Chorizo, Egg, and Avocado Sandwich

🥘 Ingredients

• avocado
  1 unit
• brioche buns
  2 unit
• cheddar cheese
  1 unit
• dried chorizo
  1 unit
• eggs
  4 unit
• pepper
  1 tsp
• red onion
  ½ unit
• salt
  1 tsp
• vegetable oil
  2 tsp
• yukon gold potatoes
  1 unit

🍳 Cookware

• large pan
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Preheat oven or toaster oven to 400°F. Thinly slice dried chorizo into rounds. Cut yukon gold potatoes into ½-inch cubes. Halve, peel, and finely dice red onion . Halve and pit avocado . Scoop out flesh with a spoon, then thinly slice.

   dried chorizo: 1 unit, yukon gold potatoes: 1 unit, red onion: ½ unit, avocado: 1 unit
2. 

   2

   Add chorizo to a large pan over medium heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy ⏱️ 4 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 minutes . If pan is dry, add a drizzle of vegetable oil . Add onion and cook until softened ⏱️ 3 minutes . Season with salt and pepper . Remove mixture from pan and set aside. Cover with foil to keep warm.

   vegetable oil: 2 tsp, salt: 1 tsp, pepper: 1 tsp
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 minutes .

   brioche buns: 2 unit, cheddar cheese: 1 unit
5. 

   5

   Carefully wipe out pan with a paper towel, then heat a drizzle of vegetable 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 minutes .

   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.