Chorizo and Pepper Upside-Down Breakfast Pie
Not quite a frittata or quiche, this novel brunch pie features a hash brown crust and is baked upside-down to avoid a soggy bottom. After baking it is turned out to reveal a filling of fluffy eggs infused with chorizo and bell pepper—although these can easily be switched out for whatever meat and veg you prefer. The topping are also up to your discretion, a bit of cheese and fresh herbs will certainly do the trick, and if you are tempted to throw in an adult beverage too I wouldn’t blame you.
Ingredients
- 3 large eggs
- 2 tbsp sour cream
- ½ cup low sodium chicken broth
- Kosher salt and pepper
- 12 oz (~2 medium) russet potatoes scrubbed and coarsely grated
- 2 tbsp butter
- 10 oz Mexican-style pork chorizo
- 1 red bell pepper cut into strips
- Cotija cheese, cilantro, hot sauce, and avocado (optional) for serving
Instructions
- Preheat oven to 375°. In a small bowl whisk together eggs, sour cream, broth, and a pinch of salt and pepper. Set aside. Wrap shredded potatoes in cheesecloth or a towel and wring out as much moisture as you can.
- Melt butter in an 8- or 9-inch cast iron skillet over medium-high heat. Add potatoes and a large pinch of salt and pepper. Toss together then press into an even layer. Allow to cook for 3-4 minutes until browned on the bottom then flip and cook for 3-4 minutes more. Remove a plate.
- Add chorizo to the pan and cook for 2-3 minutes until it has softened and released some oil. Add bell pepper and cook for an additional 5-7 minutes until pepper has softened and chorizo is browning. Remove from heat.
- Pour egg mixture evenly over bell pepper and chorizo. Place hash browns on top.
- Transfer skillet to oven and cook for 10-15 minutes until eggs are completely set with no wetness in the center. Allow to sit for 5 minutes then carefully run a knife along the edge of the pan. Invert pan onto a plate. Slice and serve with cotija cheese, cilantro, hot sauce, and avocado as desired.