Hassleback Potatoes with Chorizo and Eggs

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  • 4 russet baking potatoes
  • 1 pkg. chorizo (or vegan chorizo, if desired)
  • 4 eggs
  • Olive oil
  • salt, pepper, garlic powder



  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 soyrizo or chorizo from casing, and cook in skillet, breaking it up into small crumbles. If using real chorizo you may need to drain off fat.
  4. Remove potatoes from oven, top with crumbled chorizo (put some in between the potato slices).  Top each potato with a fried egg and garnish with cilantro, diced tomatoes and queso fresco.


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