Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
555 kcal
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Course
Breakfast
Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs
Description
This breakfast hash starts by steaming or microwaving baby potatoes until soft, then halving and smashing them in a hot skillet to develop a crispy crust. Bacon is browned until cooked but not fully crisp, preserving some chew, and cooked chorizo slices bring a smoky, slightly spicy dimension. Cherry tomatoes are tossed in at the end to add freshness and moisture. Eggs are cracked directly into the pan, water added and covered to gently steam them, resulting in creamy yolks and tender whites.
The combination of crispy potatoes with savory bacon and chorizo makes for a satisfying mix of textures and rich flavors. The optional addition of avocado and crusty bread rounds out the meal with creamy and crunchy elements. This dish fits well for a filling weekend breakfast or brunch.
Potatoes can be cooked using various methods, but microwaving is a quick option. When frying bacon and chorizo, leaving the rendered fat in the pan helps crisp the potatoes. Using a lid or baking tray to cover the pan while cooking the eggs traps steam and speeds gentle cooking.
Ingredients
- 8 (220g / 7oz) baby potato skin on
- 2 Bacon or 3 strips of streaky bacon, cut into large dice, rashers
- 3 oz / 100g chorizo (about 1/2 chorizo), sliced 1/2cm / 1/5" thick
- 1 cup cherry tomato halved
- 3 or 4 egg
- 2 tbsp water
- salt
- black pepper
- avocado optional, slices
- 1/2 tbsp parsley finely chopped (optional, for garnish, fresh
- crusty bread to serve
Instructions
- Steam, boil or microwave the potatoes until soft. (Note 1)
- Cut the potatoes in half.
- Heat a skillet or fry pan over high heat.
- Add the bacon (add a dash of olive oil if you have lean bacon) and fry until browned but not crisp.
- Remove onto a plate with a slotted egg flip. (Note 2)
- Add the chorizo into the same fry pan and cook each side until browned, around 2 to 3 minutes.
- Remove on the plate with the bacon. (Note 2)
- Place the potatoes, cut side down, into the fry pan. Use the egg flip or a potato masher to "smash" the potatoes down so they flatten onto the fry pan. Sprinkle with salt.
- Cook the first side until golden brown - around 1 to 1 1/2 minutes. Then turn and cook the other side until just golden brown, pressing down with the egg flip - around 1 to 1 1/2 minutes. Sprinkle with salt.
- Add the bacon, chorizo and cherry tomatoes into the fry pan. Toss gently.
- Crack the eggs into the pan. Drizzle the water down the side of the pan, then put a lid on the fry pan (Note 3). The eggs will "steam cook".
- Cook until the eggs are cooked to your liking. For "just set" egg white with runny yolks, it is usually around 1 1/2 minutes.
- Remove from the stove, sprinkle with salt and pepper. Top with sprinkle of parsley and avocado (if using).
- Serve with crusty bread or toast.
Notes
- Microwaving potatoes is a quick method; prick each potato with a fork several times before microwaving to prevent bursting.
- Use a slotted tool to remove bacon and chorizo so their oils remain in the pan, which helps crisp the potatoes.
- If you don’t have a lid that fits your frying pan, a baking tray can be used to cover the pan during the steaming of eggs.
- Adjust the cooking time of eggs depending on your preferred yolk doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 357g | |
| Calories | 555cal | 28% |
| Carbohydrates | 24.1g | 8% |
| Protein | 33.1g | 66% |
| Fat | 36.1g | 56% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 392mg | 131% |
| Sodium | 1191mg | 50% |
| Potassium | 1070mg | 23% |
| Fiber | 3.4g | 14% |
| Sugar | 3.5g | 7% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 45.4mg | 50% |
| Calcium | 70mg | 7% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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