Cheesy Skillet Eggs and Hash

September is National Breakfast Month, and what better way to celebrate than with breakfast for dinner?

Nellie’s Certified Humane Free Range Eggs sent me some coupons and other goodies so that I could make a recipe with their yummy eggs.

In the past, I’ve made Arugula Pizza with Poached Eggs, so I went a bit more traditional this time with a Mexican inspired Cheesy Skillet Eggs and Hash.

This recipe is easy to make but has a ton going on: potatoes, chorizo, eggs, cheese, salsa, and avocado all together to make a truly delicious breakfast (or breakfast for dinner)!

Ingredients:

• 3 russet potatoes
• 1 tablespoon olive oil
• ~10 oz uncooked chorizo, cut into bite sized pieces (I used 3 chorizo)
• 1 large yellow onion, chopped
• 4 oz shredded Cheddar Jack Cheese
• 4 Nellie’s Certified Humane Free Range Eggs
• Salt and pepper, to taste
• Pico de Gallo or Salsa, to taste
• 1 avocado, sliced
• 1 green onion, sliced

Begin by piercing your potatoes evenly with a fork. Add to a microwave safe plate and microwave for 5 minutes. Flip the potatoes and microwave for another 5 minutes. Set aside to let cool slightly.

Preheat your oven to 400 degrees F. Add the olive oil to a large saute pan over medium-high heat. Add the chorizo and cook for 2 minutes, stirring occasionally, until it starts to brown. Add in the onion and cook until the onion is fragrant, about 3 minutes.

Cut the potatoes into bite sized pieces.

Add the potatoes to the pan and flatten into an even layer in the bottom of the pan.

Cook for 5 minutes, then stir and flatten back down, cooking for another 5 minutes. Sprinkle with cheese.

Crack an egg into a small bowl, then add to the pan. Repeat with the remaining 3 eggs, in separate parts of the pan.

Add the pan to the oven and bake until the egg whites set, about 5 minutes.

Season with salt and pepper and top with pico de gallo, avocado slices, and chopped green onions.

YUM. I like my eggs a little bit runny, so 5 minutes gets them to that level. If you want them to be a bit more set, add a minute or two to the time in the oven.

The potatoes stay soft but the ones on the bottom crisp up a bit adding nice texture. When you add eggs, cheese, and the other toppings, it’s a super filling and delicious meal!

Print

Yum

Cheesy Skillet Eggs and Hash

Yield: 4 servings

Ingredients

• 3 russet potatoes
• 1 tablespoon olive oil
• ~10 oz uncooked chorizo, cut into bite sized pieces (I used 3 chorizo)
• 1 large yellow onion, chopped
• 4 oz shredded Cheddar Jack Cheese
• 4 Nellie’s Certified Humane Free Range Eggs
• Salt and pepper, to taste
• Pico de Gallo or Salsa, to taste
• 1 avocado, sliced
• 1 green onion, sliced

Instructions

1. Begin by piercing your potatoes evenly with a fork. Add to a microwave safe plate and microwave for 5 minutes. Flip the potatoes and microwave for another 5 minutes. Set aside to let cool slightly.
2. Preheat your oven to 400 degrees F. Add the olive oil to a large saute pan over medium-high heat. Add the chorizo and cook for 2 minutes, stirring occasionally, until it starts to brown. Add in the onion and cook until the onion is fragrant, about 3 minutes.
3. Cut the potatoes into bite sized pieces.
4. Add the potatoes to the pan and flatten into an even layer in the bottom of the pan.
5. Cook for 5 minutes, then stir and flatten back down, cooking for another 5 minutes. Sprinkle with cheese.
6. Crack an egg into a small bowl, then add to the pan. Repeat with the remaining 3 eggs, in separate parts of the pan.
7. Add the pan to the oven and bake until the egg whites set, about 5 minutes.
8. Season with salt and pepper and top with pico de gallo, avocado slices, and chopped green onions.

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