Chorizo and Egg Hash Brunch Skillet

The ultimate one-pan brunch, packed with crispy potatoes, spicy chorizo, and perfectly baked eggs. Topped with crumbled queso fresco and fresh cilantro, this dish packs a punch of flavor in every bite.

I’m a big believer in the power of a delicious brunch. But also…just a believer in brunch in general. I’m not really big on the whole getting up early thing, however my new alarm clock has definitely made it easier for me. But, hey, the idea of getting to sleep in a little, which, let’s face it, is pretty much a rare occurrence with four kids in the house and the youngest under nine months old. She sleeps good, people, but not that good!

The other reason I adore brunch is because a brunch takes the pressure off the whole “what do I eat for lunch” thing. Which is definitely a problem for me. Lunch is the one meal a day I don’t like to plan, make, or eat. Period.

Lunch doesn’t excite me in the least. But brunch…oh, how I love a good brunch recipe.

Now, I would say this brunch could be made for breakfast (if you like something like this earlier in the morning) or we’ve even made it for dinner more recently. And it is just as awesome for dinner as it is for brunch.

Here are some of the reasons why I love this hash:

1.It’s basically a one pan meal. It’s a not a true one pan meal because you do use a second pot to boil potatoes in. But other than that, it’s one pan, done and done.

2. It has a Spanish/Mexican twist when you use chorizo as your protein. Now, you could use Italian sausage, but the chorizo just adds this additional layer of flavor that will knock your socks off.

3. It’s beautiful! We eat with our eyes right? Well, this dish is one pretty, pretty meal. I blame the flecks of chopped cilantro, those cheery egg yolks, and the creamy white chunks of queso fresco.

I could really go on and on about this meal, but I’m afraid I would bore you. I will tell you that you do need to have a large oven-proof skillet. Preferably, the largest one you’ve got in your arsenal. I suppose you could use two oven proof skillets, if needed. Or even a deep cookie sheet in a real pinch!

I think what I love about this recipe is that it makes a really great base for building on, especially if your ingredients are not identical to the one in the recipe. You could add chicken sausage or spicy Italian sausage. Play with the cheeses and seasonings, and even swap the golden potatoes for red potatoes.

How to Make Chorizo and Egg Hash Brunch Skillet

1. Prepare the Potatoes:

• Preheat the oven to 375°F (190°C).
• Place the cut potatoes in a large pot and add enough water to cover them.
• Bring the water to a boil over medium-high heat.
• Reduce the heat and cook the potatoes uncovered for 5-7 minutes or until they are almost tender.
• Drain the potatoes and set them aside.

2. Cook the Chorizo:

• In a 12-inch oven-proof skillet, heat the skillet over medium heat.
• Add the ground chorizo and chopped onion.
• Cook for 8-10 minutes, stirring occasionally, until the chorizo is fully cooked and the onions are soft.
• Using a slotted spoon, transfer the chorizo and onions to a plate, leaving the drippings behind.

3. Fry the Potatoes:

• If needed, add 2 tbsp of olive oil to the skillet to prevent sticking.
• Heat the skillet over medium-high heat.
• Add the drained potatoes and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
• Cook the potatoes for 10-15 minutes, stirring occasionally, until they are golden brown and crispy on all sides.

4. Combine and Make Egg Wells:

• Stir the cooked chorizo and onion mixture back into the skillet with the potatoes.
• Remove the skillet from heat.
• Using the back of a spoon, create 8 small wells in the potato mixture.

5. Bake the Eggs:

• Crack an egg into each well.
• Place the skillet into the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are starting to thicken.
• Keep an eye on the eggs to avoid overcooking if you prefer runny yolks.

6. Finish and Serve:

• Remove the skillet from the oven and sprinkle with crumbled queso fresco and chopped cilantro.
• Serve immediately, directly from the skillet, with extra toppings like avocado or hot sauce if desired.

Recipe Notes:

• Egg Doneness: If you prefer runny yolks, check the eggs after 10 minutes. For firmer yolks, bake for an additional 2-3 minutes.
• Make it Crispier: For an extra crispy texture on the potatoes, ensure they are well dried after boiling, and don’t overcrowd the skillet when frying.
• Cheese Substitutes: Queso fresco can be substituted with crumbled feta or shredded cheddar if preferred.
• Spice Level: Chorizo adds spice to the dish, but feel free to sprinkle additional red pepper flakes for extra heat.

Chorizo and Egg Hash Brunch Skillet

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Chelsia Rief
• Total Time: 55 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Crispy potatoes, spicy chorizo, and perfectly baked eggs make this one-pan brunch a winner. Topped with queso fresco and cilantro for extra flavor!

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (900 g) Yukon Gold potatoes
• 1 lbs (450 g) ground chorizo
• 1 large onion
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 8 eggs
• 1 cup (120 g) queso fresco cheese
• 3 tsp cilantro
• 2 tbsp olive oil

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Instructions

1. Prepare the Potatoes:
2. Preheat the oven to 375°F (190°C).
3. Place the cut potatoes in a large pot and add enough water to cover them. Bring the water to a boil over medium-high heat.
4. Reduce the heat and cook the potatoes uncovered for 5-7 minutes or until they are almost tender.
5. Drain the potatoes and set them aside.
6. Cook the Chorizo:
7. In a 12-inch oven-proof skillet, heat the skillet over medium heat. Add the ground chorizo and chopped onion.
8. Cook for 8-10 minutes, stirring occasionally, until the chorizo is fully cooked and the onions are soft.
9. Using a slotted spoon, transfer the chorizo and onions to a plate, leaving the drippings behind.
10. Fry the Potatoes:
11. If needed, add 2 tbsp of olive oil to the skillet to prevent sticking. Heat the skillet over medium-high heat.
12. Add the drained potatoes and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
13. Cook the potatoes for 10-15 minutes, stirring occasionally, until they are golden brown and crispy on all sides.
14. Combine and Make Egg Wells:
15. Stir the cooked chorizo and onion mixture back into the skillet with the potatoes.
16. Remove the skillet from heat. Using the back of a spoon, create 8 small wells in the potato mixture.
17. Bake the Eggs:
18. Crack an egg into each well.
19. Place the skillet into the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are starting to thicken.
20. Keep an eye on the eggs to avoid overcooking if you prefer runny yolks.
21. Finish and Serve:
22. Remove the skillet from the oven and sprinkle with crumbled queso fresco and chopped cilantro.
23. Serve immediately, directly from the skillet, with extra toppings like avocado or hot sauce if desired.

Notes

• For crispier potatoes, consider parboiling them for a shorter time (about 3-5 minutes) before frying.
• Substitute andouille sausage or Italian sausage for the chorizo for a different flavor profile.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2
• Sodium: 600
• Fat: 30
• Saturated Fat: 12
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 35
• Fiber: 4
• Protein: 25
• Cholesterol: 250

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