Brussels Sprouts And Chorizo Hash

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
251
FAT
37%
CHOL
112%
SOD
26%

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Ingredients for 4 servings

2 medium Yukon gold potatoes (about ½ pound), cut to ½-inch dice

2 large shallots, diced

4 ounces fully cooked chorizo, quartered lengthwise and cut into ½-inch pieces

½ teaspoon plus 1 tablespoon vegetable oil

4 tablespoons low-sodium chicken broth

4 extra-large eggs

2 tablespoons white vinegar

2 cups cooked Brussels sprouts, quartered lengthwise

1 tablespoon balsamic vinegar

kosher salt

freshly ground black pepper

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