Pipo Perico Breakfast Hash

Ingredients:

• Original Pipo Perico Hot Sauce, to taste
• 1½ lbs baby potatoes, diced
• 4 large eggs
• ½ lb breakfast sausage, crumbled
• 1 red bell pepper, diced
• ½ small yellow onion, diced
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1 avocado, diced
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped
• Salt and black pepper, to taste
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, season with salt and pepper, and cook for 12–15 minutes until golden and tender.
2. Add the breakfast sausage, bell pepper and onion. Cook for another 5–7 minutes until the sausage is browned and the vegetables are tender.
3. Add Original Pipo Perico Hot Sauce directly to the hash and toss everything together so the potatoes, sausage and vegetables are coated with flavor.
4. Make four small wells in the hash and crack one egg into each. Cover and cook for 4–6 minutes, or until the eggs are cooked to preference.
5. Sprinkle the cheese over the hash during the last couple of minutes and allow it to melt.
6. Top with avocado and fresh cilantro. Serve immediately with lime wedges.