Sweet & Spicy Hash With Baked Eggs
Sunday brunch is one of my favorite meals of the week, whether it’s at home, or out at a fun local hangout with a killer Bloody Mary.
My boyfriend’s buddy sent over this recipe for us to try, and it was a great treat last weekend. It’s rich in flavors, with a nice combination of salty and sweet, and a little kick from the sausage. You sprinkle the top with fresh parsley, which brightens up the dish and is just perfect. A little feta cheese and avocado and you’re set.
You can change up the ingredients and make this different every time. I plan on trying it with chicken sausage to make it a little healthier, and will probably experiment with different cheeses. We LOVE feta in our house, don’t get me wrong, but I think that brie might be a better fit for this dish. Or maybe some fresh Manchego.
The presentation is beautiful and it’s sure to impress whoever you’re making breakfast for!
What you’ll need: chorizo, sweet potato, russet potato, red onion, eggs, parsley, feta, avocado and salt and pepper.
Start by cooking the sausage in an oven-proof skillet. I chose to get a cajun-style sausage that I knew was gluten-free, and it already comes cooked. Although the recipe really calls for raw sausage, which would provide a lot more flavor from the fat as it cooks down. It’s up to you – you can’t go wrong!
I cooked the sausage until it was browned, but if you’re using raw chorizo, make sure it’s cooked through. Then transfer the sausage to a plate with a paper towel on top.
In the same skillet that should have some of the fat leftover from the sausage, cook the diced onions and potatoes with some salt and pepper until cooked through, about 25 minutes.
Once they’re cooked, add the chorizo back to the skillet and stir everything together.
Crack two eggs (or more!) and carefully set on top of the mixture. I cracked them individually in separate bowls before pouring them on top of the hash, just to make sure that no shells got in the pan and that the eggs looked good, because you never know what you’re going to get when you crack them open!
Then put the whole skillet into a 350 degree oven for about 10 minutes, until the egg whites have set. The eggs should still be a bit runny so that you can break through the top and spread the delicious juices among the potatoes and onions. If you like your eggs cooked a bit more, you can definitely leave the pan in a little longer.
Plate the hash, and sprinkle the top with fresh parsley and feta cheese and serve with avocado slices.
Sweet And Spicy Hash With Baked Eggs
From Fresh and Foodie
Ingredients
- 1 raw chorizo link, casing removed
- 1 large sweet potato, peeled and diced
- 1 medium russet potato, peeled and diced
- 1 small red onion, diced
- 2 large eggs
- Salt and freshly cracked pepper
- Chopped parsley
- Crumbled feta cheese
- Sliced avocado
Steps
- Preheat the oven to 350 degrees.
- In a large, oven-proof skillet, cook the chorizo.
- Once cooked through, remove from skillet (leaving a smidge of rendered fat in the pan) and set aside on paper towel-lined plate.
- Add the potatoes and onion to the skillet, season with salt and pepper, and cook in the rendered chorizo fat, stirring occasionally, until the potatoes are cooked through; approximately 25 minutes.
- Once the potatoes are cooked, stir the cooked chorizo back to the skillet. Crack 2 eggs over the hash and put the pan in the oven. Cook until the egg whites are set; approximately 10 minutes.
- Serve by topping each portion with chopped parsley, crumbled feta and a few slices of avocado.
Hugs, kisses & yummy dishes… xoxo
Lauren