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You are here: Home / Cook Something / Side Dishes / Hasselback Potatoes with Chorizo and Eggs

Hasselback Potatoes with Chorizo and Eggs

08/19/2013 by Judy 6 Comments

Hasselback Potato with Chorizo and EggToday is National Potato Day – Yes there really is a food holiday today called Potato Day.  Not sure who made this one up but I’m guessing it was someone from Idaho!  And since I spent 9 years of my life in Idaho, I think it’s a very good reason to honor the Idaho Potato!  And really, who doesn’t love potatoes???  So in honor of National Potato Day I give you a super yummy breakfast of Hasselback Potatoes with Chorizo and Eggs.

When I was in Spain a couple years ago one of my favorite tapas was a potato dish with chorizo and a fried egg on top. The potatoes were usually diced in fairly large chunks and oh so crispy on the outside and tender on the inside.  And Spanish chorizo is to die for! I had that tapas every place we went. I couldn’t get enough of it.  Not only does Idaho do potatoes right, but Boise has some of the best chorizos in the United States. I haven’t been able to find good chorizos like they have in Boise (or Spain!) anywhere else I’ve lived, and trust me, I’ve lived in a lot of different cities (thanks to the Navy).

Okay, back to my potato dish for you today…  I recently discovered Hasselback Potatoes.  Ummm… hello? What rock have I been under?  Apparently they’ve been around for a long time!  Oh well, better late to the party than never going at all, right?  So I thought I’d try a Hasselback potato version with my beloved chorizo and egg.  If you can find really good Basque chorizo then this dish will be all the better with it.  Obviously, here in the middle of Pennsylvania I wasn’t very successful in finding authentic chorizo so I used what I could find.   I found two kinds, one version I used uncooked links, more like Italian sausage, and the other I used already cooked chorizo flavored chicken sausage that came in a package like hot dogs.  See what I mean about not very authentic chorizo?

Hasselback Potatoes with Chorizo and EggsFor the uncooked version I removed the meat from the casing and cooked it up in a skillet, just like you would do for taco meat.  For the cooked version, I sliced it thin and browned it in the skillet.  The I set both aside and went to work on the potatoes.

Thinly slice the potatoes but be careful not to go all the way through the bottom.  You just want to be able to have the potato fan out a bit.   Then put them in a roasting pan, drizzle with olive oil, a little salt, pepper and garlic powder and roast in the oven until they’re crispy and good.  To assemble, just stuff the chorizo between the potato sections and top with a fried egg.

Dig in and enjoy.  Oh, and my favorite of the two…  the sliced chorizo chicken sausage, so un-spanish like, go figure! Any one you choose, Hasselback Potatoes with Chorizo and Eggs is a winner!

Hassleback Potatoes with Chorizo and Eggs
 
Print
Ingredients
  • 4 Idaho baking potatoes (or any potato of your choice)
  • 4 Chorizo links - about 1 link depending on size for each potato
  • 4 eggs
  • Olive oil
  • salt, pepper, garlic powder
  • Chopped cilantro for garnish
Instructions
  1. Preheat oven to 400 degrees
  2. Slice potatoes in thin slices being careful to not cut all the way through. You want the potato to stay in one piece! Coat potatoes in olive oil (get in between the slices) and season with salt, pepper and garlic powder. Bake in roasting pan in oven for about 45 minutes - 1 hour, until potatoes are cooked and getting crispy.
  3. Meanwhile, remove uncooked chorizo from casing, and cook in skillet, breaking it up into small crumbles. When cooked, remove to plate to drain on paper towel. If you're using already cooked chorizo, then just slice and brown pieces in skillet and set aside.
  4. Remove potatoes, top with crumbled chorizo or insert slices in between potato slices depending on type of chorizo used. If using precooked chorizo slices, I like to insert them in the potatoes toward the end of cooking. Top each potato with a fried egg and garnish with cilantro.
You could also put a thin slice of garlic in some of the potato slices prior to baking if you want.

I liked the potato best when I put the browned sliced chorizo in between the potato slices toward the end of baking.

If you can't find chorizo, try something different, like bacon or pancetta!
3.5.3229

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Filed Under: Side Dishes, Breakfast, Cook Something Tagged With: Chorizo, Eggs, Potatoes, hasselback

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Comments

  1. Rusty LaCoss says

    08/19/2013 at 20:03

    So, so good! Definitely a keeper for us.

    Reply
    • Judy says

      08/19/2013 at 20:07

      Glad you enjoyed it Rusty!

      Reply
  2. Thalia @ butter and brioche says

    08/03/2014 at 21:10

    i swear there is a national day for everything… these hassleback potatoes look delicious, love that you used chorizo too. i can imagine how good they would have tasted!

    Reply
    • Judy says

      08/04/2014 at 08:27

      I know, crazy isn’t it? A while ago I gave some thought to cooking something from the National Holiday list every day for a month…but then I gave up that idea 🙂 Too much work!

      Reply
  3. Ashleyas says

    01/27/2015 at 11:32

    Can’t wait to try Theese out!! They look incredibly delicious! Was thinking of having a cheese sauce with it too!?

    Reply
    • Judy says

      01/27/2015 at 12:20

      I hadn’t thought of adding a cheese sauce, would remind me of Eggs Benedict in a way. I like my egg a little runny so it gives it enough “moisture” for my taste, but cheese never really hurts anything, right? Please let me know if you try it with a sauce and tell me how it is.

      Reply

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Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

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