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.
Chorizo Breakfast Bake
Save This RecipeIngredients
- 50 g chorizo ring sliced into 5mm pieces
- 3 frozen hash browns
- 1 egg
- 1 spring onion sliced
- 1 tsp chives sliced
- 1 tbsp sweet chilli sauce
Instructions
- Preheat the oven to 200 degrees Celsius.
- Take a small ovenproof dish or pan. Place the sliced chorizo over the base, then arrange the hash browns on top. Put in the oven for 30 minutes until the hash browns are starting to crisp.
- Remove from the oven. Arrange the has browns so that there is a gap in the middle, and crack the egg into this gap. Sprinkle over the sliced spring onions.
- Return to the oven for 5-10 minute until the egg is cooked to your liking.
- Remove from the oven and top with the chives, then drizzle over the sweet chilli sauce. Tuck in!
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