Spicy Potato & Egg Hash

Spicy Potato and Egg Hash

Author: Stephanie Kay

I used chorizo in this spicy potato and egg hash, but bacon would also work well too, and the potatoes could easily be swapped for sweet potatoes.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American




  1. Preheat oven to 375°F.
  2. In a pot, bring water to a boil, add potatoes and cook until tender and can be pierced with a fork; about 8 minutes.
  3. In an oven-proof skillet on medium heat, add butter and saute onion and garlic until soft. Add chorizo and cook another 2-3 minutes.
  4. When the potatoes are done cooking strain and rinse them, and transfer to the skillet with the onion mixture, strinning to  coat the potatoes with the mixture.
  5. Continue to cook on the stovetop for another 5-6 minutes to help crisp up the potatoes a little.
  6. Gently crack eggs on top of the potato skillet. I like to make a little well to break the eggs into.
  7. Once the eggs have been added, transfer skillet to the oven and cook for 8 minutes, or until the egg whites are hard and the yolks are runny.
  8. Serve with fresh coriander and crumbled feta, and extra hot sauce for added spice.
  9. Enjoy!