Potato & Chorizo Breakfast Hash

Potato & Chorizo Breakfast Hash

Recipe by Sandra MyersCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Ingredients

  • 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!
Potato & Chorizo Breakfast Hash
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