
A vibrant and satisfying one-pan breakfast featuring spicy chorizo, crispy smashed baby potatoes, and perfectly steamed eggs. This hearty hash is finished with fresh avocado and parsley for a cafe-style brunch at home.
Cook the baby potatoes by steaming, boiling, or microwaving them until they are tender and soft throughout.
Once the potatoes are cooked and slightly cooled, slice each one in half.
Heat a large skillet or frying pan over high heat.
Add the bacon to the pan and fry until it is well-browned but not yet fully crisp. If you are using very lean bacon, add a small drizzle of olive oil to help it render.
Using a slotted spatula, remove the bacon from the pan and set it aside on a plate, leaving the rendered fat in the skillet.
Add the sliced chorizo to the same pan and cook for about 2 to 3 minutes per side until it is nicely browned and has released its flavorful oils.
Remove the chorizo from the pan and place it on the plate with the bacon.
Place the potatoes into the skillet, cut-side down. Use a potato masher or the back of a sturdy spatula to 'smash' the potatoes until they are flattened against the pan. Sprinkle with a pinch of salt.
Cook the potatoes for about 1.5 minutes until the bottom is golden and crispy. Flip them over and cook the other side for another 1.5 minutes, pressing down again to ensure maximum crispiness. Season with another pinch of salt.
Return the bacon and chorizo to the pan and add the cherry tomatoes. Toss everything gently to combine and heat through.
Crack the eggs into the spaces between the potatoes and meat. Drizzle 2 tablespoons of water around the edges of the pan and immediately cover with a tight-fitting lid.
Steam the eggs for about 1.5 minutes, or until the whites are just set but the yolks are still runny. Adjust the time if you prefer firmer yolks.
Remove the pan from the heat. Garnish with fresh parsley, avocado slices, and a final sprinkle of salt and pepper.
Serve immediately with toasted crusty bread to soak up the egg yolks.
For the best texture, ensure your skillet is very hot before adding the potatoes to get that perfect golden crust. If you don't have chorizo, spicy Italian sausage or even smoked paprika-seasoned ground pork makes a great substitute.




