Chorizo Hash Breakfast Bowl | Idaho Potato Commission

Ingredients

• 4 russet Idaho® potatoes, diced into 1/2" cubes
• 2 tablespoons olive oil
• salt and pepper
• 1/4 onion, chopped
• 1/4 red pepper, diced
• 1/4 green pepper, diced
• 1 teaspoon jalapeño, minced, if desired
• 2 garlic cloves, minced
• 6 oz chorizo, casings removed
• 3 cups arugula
• 1/4 cup cherry tomatoes, diced
• fresh cilantro and sliced avocado, for garnish
• 4 eggs
• 1 teaspoon white wine vinegar
• avocado and minced cilantro for garnish
• For the Chipotle Cream
• 1/2 cup mayo
• 1 chipotle pepper in adobo sauce, minced
• 2 to 3 tablespoons adobo sauce (from canned chipotle peppers)