Potato & Chorizo Breakfast Hash
Potato & Chorizo Breakfast Hash
Course: Breakfast, BrunchCuisine: AmericanDifficulty: EasyIngredients
5 eggs
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
1/2 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
2 tbsp. olive oil, divided
1 tsp oregano
1/2 tsp dried basil
1 tsp salt
1/4 tsp black pepper
Directions
- 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; breaking up with a wooden spoon.
- Once done, remove from skillet and set aside, leave grease in skillet.
- Add potatoes in a large bowl. Toss with 1 tbsp. olive oil, salt, oregano, basil and black pepper.
- Bing skillet back over medium heat. Add potatoes and sauté 5-6 minutes on both sides until potatoes brown and start to soften; tossing occasionally.
- Add onions, sauté 3-4 minutes. Add mushrooms, and sauté for another 2-3 minutes. Add roasted diced tomatoes, and toss well.
- Return sausage to skillet, toss and sauté for 2-3 minutes. Then stir in kale.
- Make 5 wells (holes) for 5 eggs. Place in oven, and bake for 8 minutes.
- Remove from oven, crack 1 egg into each hole.
- Return to oven, bake for 5-10 more minutes. Remove, let cool a bit and serve!
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