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