Crispy hash browns made from Yukon Gold potatoes and fried chorizo combine into a hearty filling for this easy egg dish that's perfect for a leisurely breakfast or lazy Sunday brunch. And, with less than 10 ingredients, this recipe definitely cuts down on the shopping.
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Preheat the oven to 375 degrees.
Heat 3 tablespoons of the olive oil in a 12-inch, nonstick, ovenproof skillet over medium-high heat. Add the chorizo to the pan and fry for 5 minutes. Then, add the onion to the skillet along with the hash browns. Fry until the onion starts to soften, about 5 minutes. Reduce the heat to medium-low and cover the skillet. Cook until the potatoes are tender, about 8 minutes.
Remove the cover, increase the heat to medium-high, and cook until the potatoes are brown and crispy, about 4 more minutes. Meanwhile, break the eggs into a large bowl and add the milk. Season the egg mixture with salt and pepper, to taste, then whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Transfer to the oven and cook until puffy and set, about 12-15 minutes.
Turn out onto a cutting board and let cool to room temperature. Toss the baby greens with the remaining oil and lemon juice. Season with salt and pepper, to taste. Place the greens on top of the frittata, cut into thin wedges, and serve.