An Inspired Cook

Ever had one of those cute little skillet breakfasts at “Le Peeps” or “First Watch”?    They serve up an individual skillet layered with country potatoes or hash browns, topped with cheese and your favorite breakfast toppings.  Then they add some cracked eggs over top and bake to perfection. It’s a great dish to make at home and would be perfect for a brunch or casual get together.  Since I was going for easy, I pulled out a box of dehydrated hash browns.  I actually like these better than frozen hash browns, they cook up quick and crisp nicely.  And I picked up some spicy Chorizo from our local smoke house which is much leaner and wasn’t as greasy.  How I managed to crack 8 eggs without breaking one is a wonder!  I tried to space them out evenly so that it would be easier to serve but raw eggs slip and slide where they want.  Even so, I think this skillet dish is quite appealing.

You’ll need 2 links of Chorizo sausage, 1 box of dehydrated hash browns, 8 eggs, some grape tomatoes, chopped green onion and a bit of grated cheese.

First things first, preheat your oven to 350 degrees.  Remove the casing from sausage and cook over medium high heat.  Break apart the sausage until it crumbles and cooks through.  While the sausage is cooking rehydrate the hash browns according to package directions.

I used a slotted spoon to transfer the Chorizo to a bowl lined with a paper towel to blot any excess grease.  The leftover bits in the pan will season the hash browns and make them taste even better.

Since the Chorizo was lean and didn’t leave much grease for the pan I added a drizzle of olive oil. When the hash browns have rehydrated, drain them and add to the hot skillet to fry over medium high heat.  This takes about 8 – 10 minutes total.

Add additional oil if they start to stick to the pan while turning.  You’ll want to turn them a time or two so that they cook evenly.  They are crisping up nicely and ready to assemble.  Remember they will continue to cook in the oven so don’t brown them too crisp on top of the stove.

Add the Chorizo back into the skillet and mix together with the hash browns.  Sprinkle a bit of grated cheese over top.  I found a block of Provolone in the fridge but you could go with Cheddar or Monterey Jack, anything you want.

I halved some grape tomatoes to sprinkle over top, about 1/2 cup give or take.

And a sprinkle of green onion.  Some didn’t want the onion so I only added it to half of the skillet.

Gently crack the eggs over the hash brown mixture.  The eggs don’t always stay where you crack them but I was afraid to try and move them for fear of a busted egg!  I sprinkled some salt, black pepper and some red pepper flakes over top.  Pop in the preheated oven for 12 – 15 minutes. The egg whites should  be cooked through but still soft.

It comes out of the oven so appetizing and would be great for a brunch or family get together.

I scooped out a portion and I can vouch that it tastes fantastic!


Chorizo and Egg Skillet Supper 

2 links Chorizo Sausage, lean if possible
1 box Dehydrated Hash Browns
8 Eggs
1/2 cup Grape Tomatoes, sliced in half
1/4 cup Green Onion, sliced thin
1/4 cup Provolone Cheese, grated (can use Cheddar or Monterey Jack)
Salt and Pepper to taste
1/4  – 1/2 teaspoon Red Pepper Flakes

Preheat oven to 350 degrees.

Rehydrate hash browns according to package directions.  Heat a large cast iron skillet over medium high heat and cook Chorizo sausage.  Break apart until sausage is crumbly and cooked through.  Remove from skillet with a slotted spoon and drain on a paper towel, reserving any leftover grease in the skillet.

Once the hash browns have rehydrated, heat the skillet with the reserved grease.  Add a drizzle of olive oil if needed, you’ll want enough to coat the bottom of the pan.  Pan fry the hash browns about 8 – 10 minutes turning them a couple times to cook on both sides.

Turn off the heat and add the Chorizo sausage back into the pan.  Mix together with the hash browns and sprinkle a layer of grated cheese.  Top with sliced tomatoes and green onion.  Crack eggs over the top and sprinkle with salt, pepper and red chile flakes.

Bake for 12 – 15 minutes or until egg whites are set.  Serve with tortillas.

Makes 4 servings.