Spicy Breakfast Hash with Crispy Eggs
Sheet-pan breakfast with seasoned potatoes, chorizo, peppers, and crispy eggs — all cooked in one skillet in under 20 minutes. Top with cotija cheese and fresh cilantro for a Southwest kick.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 22g
Ingredients
- 6 oz chorizo sausage, sliced into 1/4-inch rounds
- 8 oz waxy potatoes (red or fingerling), diced into 1/2-inch cubes
- 1 medium red bell pepper, diced
- 4 large eggs
- ¼ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 4 tbsp hot sauce or salsa
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium-high heat.
- 2
Add chorizo and cook, stirring often, until edges crisp and fat renders, about 4 minutes. Remove with a slotted spoon.
- 3
Add diced potatoes to the same skillet with chorizo fat still in it. Spread in one layer and cook without stirring for 3 minutes until golden on bottom.
- 4
Stir potatoes, add red pepper, return chorizo to skillet. Cook until potatoes are tender, about 3 minutes more.
- 5
Push hash to the sides. Crack 4 eggs into the center, season with salt and pepper, and cook until whites set but yolks still jiggle, about 3 minutes.
- 6
Top with cotija, cilantro, and hot sauce. Serve directly from skillet.
Tools you’ll need
- 12-inch nonstick skillet
- slotted spoon
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
