Savoury Potato & Chorizo Frittata

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.