brunch for a bunch. hosting a crowd at brunch or breakfast? this hearty, spicy breakfast bake is a great way to go! it’s pretty easy with relatively few ingredients.
the original recipe from food & wine called for yukon potatoes cooked and cut up, but i decided to make it more of a hash with southwest flavors. the prepackaged southwest hash browns can be found in most grocery stores in the refrigerated section near the dairy! why not make your life easier?
substitute chorizo for breakfast sausage if you don’t like spicy! (actually i might try that out!)
baked eggs and chorizo hash
serves 8, makes two casserole dishes depending on their size
- 2 packages of Simply Potatoes Southwest Hash Browns
- 1.5 lbs. fresh chorizo, casings removed
- 1 large onion, diced
- salt & pepper
- 8 large eggs
- chopped cilantro, to garnish
preheat the oven to 375F degrees.
in a large skillet or cast iron pan, add the chorizo breaking it into chunks with a wooden spoon until its cooked all the way through and lightly browned, about 5 to 8 minutes. remove from skillet and set aside.
add onions to the same pan and saute until translucent, about 3 to 5 minutes.
stir in hash browns and cook on medium heat until they start to brown, about 10 to 15 minutes. return the chorizo to the pan and stir to combine evenly. season with salt and pepper.
evenly distribute the chorizo-potato mixture into two casserole dishes. using a ladle, make indentations in the mixture for the eggs. crack an egg into each indentation.
bake in the oven for 10 minutes, or until egg whites are set but the yolk is still runny. you can cook longer if you want firmer eggs.
once out of the oven, sprinkle with chopped cilantro. serve immediately with toast and/or black eyed pea salsa!