Chorizo & Egg Hash Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
  • ½ lb golden potatoes peeled & cut into ½" pieces
  • ½ lb sweet potatoes peeled & cut into ½" pieces
  • 1 tbsp olive oil
  • 1 lb Mexican style chorizo, casings removed
  • 1 yellow onion, chopped into small pieces
  • 4 garlic cloves, minced
  • 2 tsp adobo chili powder
  • 1 tsp paprika
  • 1 tsp minced fresh thyme
  • 1 tsp cumin
  • 8 eggs
  • 2 tsp chives, chopped
  • Salt & Pepper to taste
Optional Toppings
  • Fresh Avocado Slices
  • Sour Cream
  • Hot Sauce
  1. First preheat your oven to 450 and on a baking sheet toss your potato pieces with the olive oil. Spread out and place in oven and roast for about 25 minutes. Until soft
  2. While potatoes are roasting, in a large skillet over medium high heat add your chorizo and brown, breaking the sausage into small pieces. Pour out about ½ of the fat and then bring skillet back to heat.
  3. Add your onion and cook until onion is translucent, about eight minutes.
  4. Stir in garlic, chili powder, paprika, thyme & cumin.
  5. At this time if potatoes have finished roasting, immediately add them to the skillet. Flipping until potatoes are browned on edges. If potatoes haven't finished yet reduce heat to a simmer until potatoes are ready. Once they are ready turn heat back up to medium high.
  6. Once potatoes have browned, about 6 minutes, you'll want to make four little indentations with the back of a large spoon or ladle. These little craters will fit two cracked eggs each. You'll make four of these around the pan. Next one at a time, crack and drop egg (trying not to ruin yolk) into a crater. Follow this with the rest of the eggs, ending with two cracked eggs in each little crater.
  7. Season with a little salt & pepper on top of each, and then cover skillet with a lid and let eggs cook about 5-7 minutes until whites have set and yolk is still soft (runny).
  8. Remove from heat. Garnish with fresh chopped chives and optional avocado slices, sour cream & hot sauce.
  9. Serve hot.
Recipe by My Lavender Blues at