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Potato Chorizo Breakfast Hash

  • Author: Sprinkles & Sea Salt


This Potato Chorizo Breakfast Hash is a baked breakfast skillet made with sweet and Yukon Gold potatoes, chorizo, mushrooms, onions, kale and topped with runny eggs.



2 tbsp olive oil, divided

1/2-pound chorizo

1 1/2 cups sweet potato, peeled and chopped into thin, short matchstick-like pieces

1 1/2 cups Yukon Gold potato, chopped into thin, short matchstick-like pieces

1 tsp salt

1 tsp oregano

1/2 tsp dried basil

1/4 tsp black pepper

1/2 cup white onion, chopped small

1/2 cup baby portobello mushrooms, chopped small

1 cup diced fire roasted tomatoes

1/4 cup kale, finely chopped

5 eggs


Preheat oven to 375°F

Heat 1 tbsp olive oil in a cast iron skillet over medium heat

Add chorizo, brown for 4-5 minutes on both sides while breaking the chorizo into small pieces with a wooden spoon

Remove chorizo from skillet and set aside, leave the grease in the skillet, remove from heat

In a large bowl, toss potatoes with 1 tbsp olive oil, salt, oregano, basil and black pepper

Put the skillet back over medium heat

Add the potatoes

Sauté 5-6 minutes on both sides until potatoes brown and start to soften, tossing occasionally with a wooden spoon

Add the onions, sauté 3-4 minutes

Add mushrooms, sauté 2-3 minutes

Add the fire roasted diced tomatoes, toss with a wooden spoon

Add the sausage back to the skillet, toss

Sauté 2-3 minutes

Add the kale, toss

Using a spoon, form holes for the 5 eggs

Put the skillet in the oven, bake for 8 minutes

Remove from oven, crack 1 egg into each hole

Return to oven, bake for 5-10 more minutes, depending on how done* you like your eggs.


*Closer to 5 minutes for runny eggs

Keywords: breakfast skillet, breakfast hash