Chorizo, egg and potato are a match made in heaven. They come together delightfully in this chorizo breakfast bake, which you can put together in one pan in the oven.

I love breakfast or brunch dishes that you can put in the oven and forget about for a while. When I made this, I put the chorizo and hash browns in, then went for a quick run (!) before adding the eggs. This is the kind of thing that makes you feel accomplished – and there is NOTHING better than getting back from a run to a delicious, almost ready breakfast.

This bake has only a handful of ingredients but they really pack a punch. Give it a try – I promise you’ll be making it every weekend from now on!

Ingredients, Substitutions and Variations

Chorizo – use a chorizo ring and slice into pieces about 5mm thick. You can use any type of chorizo you like – mild or spicy, you pick.
Hash browns – I use frozen hash browns to make this breakfast bake really easy.
Egg – use a nice, large, fresh egg for best results.

Spring onions – optional
Chives – optional
Sweet chilli sauce – use a good one to get the most flavour.

Top Tips

Making it for more The recipe below serves one. If you’re serving more, simply multiply the chorizo, hash browns and egg by however many people you are serving and use a larger dish.
Make sure the hash browns are crisp This chorizo breakfast bake is at its best when the hash browns are crisp. If they aren’t starting to crisp after the first 30 minutes, give them another 5-10 minutes before adding the egg.
Cooking the egg You can bake the egg to your preference here. Don’t give it as long if you like a really runny yolk, cook for longer if you prefer it cooked through.