Savoury Potato & Chorizo Frittata

This is the Heyink’s favourite breakfast recipe. “It’s easy to make, and can be easily adapted to use up ingredients that we usually have on hand in our kitchen.”

Prep Time:
10 min
Cook Time:
20 min


Nutrition Facts
  • 6 eggs
  • 2 tbsp (30 mL) olive oil
  • 1 1/2 cups (375 mL) chopped frozen hash browns
  • 6 oz (175 g) dry-cured chorizo sausage, casing removed and cubed
  • 1/2 cup (125 mL) diced sweet red pepper, diced
  • 1 tsp (5 mL) dried rosemary
  • 1/2 tsp (2.5 mL) smoked or regular paprika
  • 1/4 tsp (1.25 mL) onion powder
  • 1/4 tsp (1.25 mL) garlic powder
  • Pinch each salt and pepper
  • Pinch cayenne


  1. Preheat oven to 350°F (180°C). Heat oil in medium non-stick, oven-proof skillet or cast-iron skillet set over medium heat. Cook hash browns, stirring often, for 3 to 5 minutes or until lightly browned.
  2. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, salt, pepper and cayenne. Cook, stirring often, for 3 to 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.
  3. In a bowl, whisk eggs until blended and pour evenly over sausage mixture. Bake for 7 to 8 minutes or until set. Serve warm, cut into wedges.