Potato Chorizo Breakfast Hash
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.
Today is Walter’s 30th birthday! He doesn’t have a sweet tooth like me, so I’m sharing his favorite breakfast recipe instead. We make this skillet a lot on the weekends when we are having a lazy day.
You will make the whole dish in the skillet. Start by browning the chorizo, then set it aside. Next, Add the potatoes to the skillet and sauté until they start to soften. At that point, add the onions and mushrooms. Then add the chorizo back to the skillet and add the kale and fire roasted diced tomatoes.
At this point you are done with the stovetop and you will finish it off in the oven. Before transferring the skillet to the oven, use a spoon to form 5 small holes where you want to the eggs to go. If you don’t make the holes, when you add the eggs they will spread and break. Then put the skillet in the oven to bake for 6-8 minutes, the potatoes should get soft enough to eat during this time.
Remove the skillet and crack one egg into each hole. After adding the eggs to the skillet, you will return the skillet to the oven. Depending on how runny you like your eggs, bake them for 5-10 minutes, the less time you bake it the runnier your eggs will be! Finish with salt and pepper.
Potato Chorizo Breakfast Hash
Description
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.
Ingredients
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
Instructions
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.
Notes
*Closer to 5 minutes for runny eggs
Keywords: breakfast skillet, breakfast hash
Pin It For Later:
