5 from 24 votes
Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs
The Chorizo Breakfast Hash features tender baby potatoes smashed and pan-fried to crispy golden edges, paired with browned bacon and chorizo slices. Cherry tomatoes add a juicy burst, and eggs cooked in the pan with a little water under a lid provide softly steamed whites and runny yolks. This hearty breakfast dish offers a smoky, savory start with contrasting textures and a flexible serving option including avocado slices and crusty bread.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
555 kcal
Course:
Breakfast
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 555
% 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.