Spicy Chorizo and Egg Breakfast Sandwich with Crispy Potato Hash

Start your morning with a bold and satisfying breakfast that combines the rich flavors of Spain with classic American comfort. This sandwich features spicy dried chorizo, a perfectly cooked sunny-side-up egg, creamy avocado slices and melted cheddar cheese all nestled in a toasted brioche bun. On the side, a crispy skillet-fried potato and onion hash adds a hearty crunch.

Whether you’re fueling up for a busy day or enjoying a leisurely weekend brunch, this recipe is sure to become a favorite. The paprika-infused chorizo brings warmth and depth, while the avocado adds a cool, buttery contrast. Best of all, it comes together in just 30 minutes with simple ingredients.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven or toaster oven to 400°F. Thinly slice the dried chorizo into rounds. Cut the potatoes into ½-inch cubes. Halve, peel and finely dice the red onion. Halve and pit the avocado, then scoop out the flesh with a spoon and thinly slice.
2. Add the sliced chorizo to a large pan over medium heat. Cook, tossing occasionally, until the oil has rendered and the rounds are crispy, about 4-5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving as much oil in the pan as possible.
3. Increase the heat under the pan to medium-high. Add the cubed potatoes and cook, tossing, until they are golden and crispy, about 15-20 minutes. If the pan seems dry, add a drizzle of vegetable oil. Add the diced onion and cook until softened, 3-5 minutes. Season with salt and pepper. Remove the hash from the pan and set aside, covering with foil to keep warm.
4. Split the brioche buns in half and place them cut-side up on a baking sheet. Divide the cheddar cheese evenly over the bun tops. Toast in the oven until the cheese is melted and the buns are golden brown, about 2-4 minutes.
5. Carefully wipe out the pan with a paper towel, then heat a drizzle of oil over medium-high heat. Crack the eggs into a small bowl, checking for any shell bits. Gently slide the eggs into the pan. Cook sunny-side up to your desired doneness, about 2-4 minutes.
6. Layer the crispy chorizo and avocado slices inside the toasted buns, then top each with a fried egg to make the sandwiches. Serve with the potato hash and any remaining chorizo or avocado on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute the brioche buns with any sturdy roll or bread, such as ciabatta or sourdough.

Can I make this recipe ahead of time?

The hash can be made ahead and reheated, but the sandwich is best assembled fresh to keep the bun crispy and the egg runny.

Is there a vegetarian alternative for the chorizo?

You can use a plant-based chorizo or omit it entirely and add more vegetables like bell peppers or mushrooms.