Roasted potatoes and chorizo ​​hash

 Roasted potatoes and chorizo ​​hash


With two kinds of potatoes, spicy chorizo, and sharp cheddar cheese, this delicious breakfast will keep you full until lunch.


 4serving (s)

Total time:  45 minutes


  • 1  Red onion, cut into 1/4-inch-thick wedges 

  •  1  large sweet potato (about 12 oz), peeled and cut into 3/4-inch pieces 

  • 1  yellow potatoes (about 8 oz), cut into 3/4-inch pieces


  • 1  poblano pepper, cut into thin 1-inch pieces 

  • 4  large cloves of garlic, crushed


  •  2 tbsp. olive oil


  •  Salt and pepper 

  • 6 oz. Fresh chorizo, casings removed 

  • 4 Large egg

  •  2 oz. Sharp Cheddar coarsely grated


  Watch video here:

 Step 1

Heat the oven to 425°F. On a large rimmed baking sheet, toss onion, potatoes, poblano, and garlic in oil and 1/4 teaspoon salt and pepper each. Place on a baking sheet and bake until browned and tender, about 25 to 30 minutes.

 Step 2 

 While the vegetables are roast, heat a large non-stick skillet over medium heat. Add the chorizo ​​and cook, breaking it into small pieces, until brown and crisp around the edges, 5 to 6 minutes. transfer to a large bowl. Add eggs to pan and cook until desired, 3 to 4 minutes for runny yolks. Mix chorizo ​​with vegetables, then sprinkle with cheddar. Return to the oven to thaw if necessary. Serve with eggs and tortillas if desired.

Nutritional information (per serving):

  • About 510 calories,

  • 32.5 g fat (11 g saturated),

  • 23 g protein, 

  • 845 mg sodium, 

  • 28 g carbohydrates,

  • 4 g fiber.

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