Subscribe
to receive three free recipe ebooks Sign Up

RecipeTin Eats

Fast Prep, Big Flavours

Home Breakfast Recipes Chorizo Breakfast Hash with Bacon and Smashed Potato

Chorizo Breakfast Hash with Bacon and Smashed Potato

38 Comments
Recipe v
Pin3K
Share66
Yum50
Email
0 Shares

Chorizo Breakfast Hash – my way. With smashed baby potatoes that are crispy on the outside and fluffy on the inside, bacon, chorizo and egg. Oh, and a handful of cherry tomatoes. Token veggies. A serious brekki, on the table in just over 15 minutes.

Chorizo Breakfast Hash with crispy smashed potatoes and eggs in a cast iron skillet with avocado on the side.

“Smashed potatoes are like mini hash browns. But without all the effort of shredding. Crispy on the outside, and fluffy on the inside.”

I invited my mother over for brunch today. That’s not as sweet as it sounds. I left a few things at her place that I needed. So I invited her round for brunch. Then (in separate emails / texts) asked her to bring a few things. A fry pan I left there. Salad servers I wanted to borrow adopt. Fresh herbs from her garden. Some Asian groceries (my closest Asian store is soooo far away!).

She’s not exactly far away – about 30km/20 miles. But still. After sending the 5th text for things to bring, I felt a wee bit guilty and thought I better make something extra delicious.

I had a chorizo left over in the fridge and decided to make something with that. Anything with chorizo is a sure fire hit. All that free flavour (and spicy oil) packed into one innocent looking sausage.

So I decided to throw together a breakfast hash, my way. I only had a handful of baby potatoes (new potatoes, I believe they are called in the US) instead of large ones that I could cube and fry up nice and crispy. So instead of the traditional hash, I decided to make crispy smashed potatoes. Have you ever tried it? It’s superb. You literally microwave or boil baby potatoes until soft, then pop them in the fry pan and “smash” them down with an egg flip or potato masher. Fry them until crispy and golden on both sides, and you end up with little potato bites that are fluffy on the inside and crispy on the outside. Like mini hash browns.

Yum.

Chorizo Breakfast Hash with crispy smashed potatoes and eggs in a cast iron skillet with avocado on the side with bread in the background.

Tossed together with bacon, chorizo and some cherry tomatoes (token gesture for adding veggies), and topped with perfectly cooked eggs with runny, runny yolks….

Speaking of runny yolks, I keep reading breakfast hash recipes where the eggs are baked, poached or separately fried. Why, oh why? I don’t get it. For as long as I can remember, the way I have cooked eggs sunny side up is to crack them straight on top, add a drizzle of water, wack on a lid and let them steam cook for a couple of minutes.

Perfectly runny yolks, every single time. Because risk of overcooking is so much lower than baking. And it is so much easier than poaching.

Dipping bread into the egg yolk on a Chorizo Breakfast Hash with Bacon and Smashed Potatoes

Thanks mum, for being my delivery donkey. I hope you enjoyed breakfast. 🙂

– Nagi

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs

Pin3K
Share66
Yum50
Email
0 Shares
5 from 10 votes
A loaded breakfast hash with chorizo, bacon, cherry tomatoes, crispy smashed potatoes and eggs.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings:2
Hover over "Servings" value to reveal recipe scaler
Author:Nagi | RecipeTin Eats
Course:Breakfast
Chorizo Breakfast Hash with crispy smashed potatoes and eggs in a cast iron skillet with avocado on the side.

Ingredients

  • 8 (220g / 7oz) baby potatoes , skin on
  • 2 rashers of bacon , or 3 strips of streaky bacon, cut into large dice
  • 3 oz / 100g chorizo (about 1/2 chorizo), sliced 1/2cm / 1/5" thick
  • 1 cup cherry tomatoes , halved
  • 3 or 4 eggs
  • 2 tbsp water
  • Salt and pepper
  • Avocado slices (optional)
  • 1/2 tbsp fresh parsley , finely chopped (optional, for garnish)
  • 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.

Recipe Notes:

1. I cooked my potatoes in the microwave. Prick each with a fork 4 or 5 times, place around the edges of the rotating plate, then microwave for 2 minutes on high, turn, then microwave for another 2 minutes on high. One of the potatoes "exploded". That's ok! It was still usable.
2. Use a slotted egg flip or spoon to remove the bacon and chorizo from the fry pan as you want the oil left in the pan for the potatoes.
3. I don't have lids that fit properly for any of my fry pans! I just use a lid for a pot that is larger than the fry pan I am using. You can even use a baking tray.
4. Nutrition per serving.
Chorizo Bacon Smashed Potato Breakfast Hash

Nutrition

Serving: 357gCalories: 555kcalCarbohydrates: 24.1g (8%)Protein: 33.1g (66%)Fat: 36.1g (56%)Saturated Fat: 12.6g (63%)Cholesterol: 392mg (131%)Sodium: 1191mg (50%)Potassium: 1070mg (31%)Fiber: 3.4g (14%)Sugar: 3.5gVitamin A: 23%Vitamin C: 55%Calcium: 7%Iron: 27%
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

 

SaveSave

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

38 Comments

  6. Aww, don’t worry, Nagi, I think your mum is very lucky to have been invited to lunch at yours … whether she was the delivery donkey or not!
    I love everything about this, but especially the tip about the eggs and the crispy potatoes. Pretty impressive to say that you were just using up things in your fridge!

    Reply

  7. I was wondering what your suggestions are if I would like to use regular sized potatoes? Or would it not work? Thanks!

    Reply

    • Hi Pearl! I’m sorry to say that I do not think this will work with regular potatoes! Because the skin on the halved baby potatoes sort of “holds” the potato together when you smash it. However you could certainly make this without smashing the potatoes! Just par boil your regular potatoes, slice thickly (if you want a similar shape to smashed potatoes) or cube (more traditional) then follow the recipe instructions. 🙂

      Reply

  9. Nagi, this looks amazingly delicious! I enjoy coming to your blog and see all your beautiful clicks and food styling, This breakfast idea will sure turn heads in my house, I’d love to try it and taste it, I mean just looking at the pics, makes me hungry 🙂

    Reply

    • Plonk and snap Tania! Just got to find the place in your house that has the best lighting for photos 🙂 (And take it from me, that isn’t always the place with the MOST light!)

      Reply

    • Me too Rachel! I like pan frying them, it’s a recent discovering and I’ve grown rather fond of it!

      Reply

  13. Now this is a breakfast getting out of bed for!!!! I feel like I’ve been scolded, but in a good way! I am one of those people that always cook my eggs separately when making a hash-like dish – I have no good reason for do so, other than that’s just the way I’ve always done it! Well, no more! Thank you, Nagi for this tip! Not only is it easier and faster, but it looks much nicer as the egg settles in nicely with the rest of the dish rather than just laying on top.

    I’m certain you paid your debt to your mother 10-fold with this dish!

    Reply

    • Thanks Kathleen!! I don’t cook eggs that way for technical reasons….just that it is super EASY!!

      Reply

    • Thanks so much Medha! And YES it is a good breakfast to kick off 2015. I really should have posted this on 1 Jan. Great recovery brekki too!

      Reply

  15. Breakfast is my favorite meal of the day, and I take it very seriously. This one has my name written all over, have to add it to my rotation. Thanks for your genius ideas! 🙂

    Reply

  16. Nagi, oh my gawd!!! this Breakfast Hash is a-ma-zing!!! making my yogurt and bagel look sad. really sad. 🙂 girl, you did this right! smashed baby potatoes bacon, and chorizo?!!! oh my gawd, love this!!

    Reply

    • Thanks Alice!! I love this flavour combo too. I mean, hard to go wrong with anything with chorizo in it, right?? 🙂

      Reply

  17. This is a recipe I was looking for Nagi! Will try it for breakfast tomorrow! Just have to get some chorizo. Love the flavors and colors! Pinned!

    Reply

    • Actually, she was very pleased!! She pulled up into my drive just when I was grabbing it off the stove so I really had to rush to take a few snaps quickly before plonking it down in front of her!! 🙂

      Reply

    • I offered her the whole pan! She didn’t think she could fit it in. ** What ?!! ** I know, right? I am sure I could have scoffed it all down 🙂

      Reply
As Featured On