Breakfast Potato Hash with Eggs and Chorizo
This breakfast potato hash with eggs and chorizo is a hearty skillet breakfast with crispy potatoes, savory chorizo, tomato sauce, and eggs cooked right in the pan. Perfect for an easy one-pan breakfast hash.
Ingredients
- 500 g russet potatoes cut into ½-inch (1.5 cm) cubes
- 1 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 1 onion chopped
- ½ teaspoon salt
- 2 cloves garlic sliced
- 200 g tomato sauce
- 160 g cooked green peas
- 2 eggs
- 100 g chorizo cut into small cubes
- oil deep-fry
Instructions
- Place the 1 pound (500 g) russet potatoes, cut into ½-inch (1.5 cm) cubes, in a large bowl. Sprinkle with 1 teaspoon salt and mix well so the potatoes are evenly coated.
- Heat oil for deep frying in a deep pan over medium heat. Fry the potatoes until golden and crispy, then remove them from the oil and place them on paper towels to drain.
- Pour the frying oil out of the pan and add 2 tablespoons extra virgin olive oil. Add 1 chopped onion and ½ teaspoon salt, then cook for about 5 minutes until softened. Stir in 2 sliced garlic cloves and cook for 1 minute until fragrant.
- Pour in ¾ cup (200 g) tomato sauce, stir gently, then cover the pan and cook for 5 minutes.
- Place the fried potatoes over the sauce without stirring, then add 5.5 oz (160 g) cooked green peas.
- Make 2 small wells in the mixture and crack 2 eggs into them. Scatter 3.5 oz (100 g) chorizo, cut into small cubes, around the pan.
- Cover the skillet and cook for about 3 minutes, or until the eggs reach your preferred doneness. Serve immediately.
Notes
Crispy Potatoes: I like to fry the potatoes until they turn deep golden and drain them well before layering them over the sauce so they stay crisp.
Do not Stir after Adding the Potatoes: Once the potatoes go over the tomato base, I leave them as they are so the bottom stays saucy while the potatoes keep their texture.
Watch the Eggs Closely: The eggs cook quickly once the skillet is covered, so I start checking early to keep the yolks exactly how I like them.
Serve it Right Away: This hash is best served straight from the skillet while the potatoes are still crisp and the eggs are freshly cooked.
Nutrition
Calories: 642kcal | Carbohydrates: 68g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 195mg | Sodium: 2301mg | Potassium: 1688mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1465IU | Vitamin C: 58mg | Calcium: 110mg | Iron: 6mg
