Hassleback Potatoes with Chorizo and Eggs


  • 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


  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!