Smoky Poblano and Chorizo Breakfast Hash

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 lb russet potatoes, diced 1/2-inch
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 8 oz fresh Mexican chorizo (raw, casings removed)
• 1 large poblano pepper, seeded and diced
• 1 small yellow onion, diced
• 1 small red bell pepper, diced (optional but colorful)
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika, 1/2 tsp ground cumin, pinch chili powder
• 1 tsp kosher salt, 1/4 tsp black pepper (plus more to taste)
• 4 large eggs
• 2 tbsp chopped fresh cilantro
• Hot sauce and lime wedges, for serving
• Crumbled queso fresco or Cotija (optional)

Do This

• 1. Parboil diced potatoes in salted water for 5 minutes; drain very well and let them steam-dry.
• 2. Brown chorizo in a large skillet until cooked through; remove to a plate, leaving drippings.
• 3. Sauté onion, poblano, and bell pepper in the same skillet until lightly charred and tender; add garlic and spices.
• 4. Add potatoes with oil and butter; cook, pressing into an even layer, until deeply golden and crispy, flipping occasionally.
• 5. Stir chorizo back into the skillet; taste and adjust salt, pepper, and heat. Keep hash warm over low heat.
• 6. In a separate pan, fry eggs in butter until yolks are runny. Serve hash topped with eggs, cilantro, hot sauce, lime, and cheese if using.

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Why You’ll Love This Recipe

• Hearty, one-pan breakfast that eats like a full brunch plate.
• Smoky heat from chorizo and charred poblanos balanced by creamy runny yolks.
• Crispy, golden potatoes that stay tender inside and crunchy outside.
• Flexible and forgiving: easy to customize with what you have on hand.

Grocery List

• Produce: Russet potatoes, poblano pepper, yellow onion, red bell pepper, garlic, cilantro, lime (optional)
• Dairy: Unsalted butter, optional queso fresco or Cotija cheese
• Pantry: Fresh Mexican chorizo, olive oil, smoked paprika, ground cumin, chili powder, kosher salt, black pepper, hot sauce

Full Ingredients

For the Crispy Potato Hash

• 1 lb (about 450 g) russet potatoes, scrubbed and cut into 1/2-inch cubes (peel optional)
• 1 tsp kosher salt (for the potato boiling water)
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1 small yellow onion, diced (about 1 cup)
• 1 small red bell pepper, diced (about 3/4 cup; optional but adds sweetness and color)
• 1 large poblano pepper, seeds and ribs removed, cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional, for extra heat)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For the Chorizo

• 8 oz (225 g) fresh Mexican chorizo, casings removed

For the Eggs and Serving

• 4 large eggs
• 1 tbsp unsalted butter (for frying the eggs; use more if needed)
• 2 tbsp chopped fresh cilantro (or flat-leaf parsley)
• Hot sauce, to taste (such as Cholula, Valentina, or your favorite)
• 1 lime, cut into wedges (optional, for squeezing over the top)
• 1/4 cup crumbled queso fresco or Cotija cheese (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep and Parboil the Potatoes

Scrub the russet potatoes and cut them into 1/2-inch cubes. You can leave the skins on for extra texture and flavor, or peel them if you prefer. Try to keep the cubes even in size so they cook at the same rate.

Place the potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt. Bring to a boil over high heat, then reduce to a strong simmer and cook for 5 minutes. You want the potatoes just starting to turn tender at the edges but still firm in the center.

Drain the potatoes very well in a colander, then let them sit for 3–5 minutes to steam-dry. This step is key for getting crispy edges later, because it removes excess surface moisture.

Step 2: Brown the Chorizo

While the potatoes are drying, heat a large heavy skillet (ideally a 12-inch cast iron) over medium-high heat. Add the chorizo, breaking it up with a spatula into small crumbles.

Cook, stirring occasionally, until the chorizo is well-browned, slightly crispy in spots, and cooked through, about 6–8 minutes. Adjust the heat as needed to avoid burning.

Using a slotted spoon, transfer the cooked chorizo to a plate or bowl, leaving the rendered fat in the skillet. This flavorful fat will help sear the vegetables and potatoes.

Step 3: Char the Poblanos and Vegetables

If the skillet looks dry, add 1 tablespoon of olive oil. Keep the heat at medium-high. Add the diced onion, poblano pepper, and red bell pepper (if using). Spread them out into an even layer.

Let the vegetables cook undisturbed for 2–3 minutes to get some good char on the edges. Then stir and continue to cook, stirring every couple of minutes, until the onions are golden and the poblanos have some dark blistered spots, about 6–8 minutes total.

Reduce the heat to medium. Add the minced garlic and cook, stirring constantly, for 30 seconds, just until fragrant. Sprinkle in the smoked paprika, cumin, and chili powder (if using), and stir to coat the vegetables for another 30 seconds. Season with a pinch of salt and pepper. Transfer the vegetable mixture to the plate with the chorizo or simply push it to one side of the skillet to make room for the potatoes.

Step 4: Crisp the Potatoes

Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. When the butter is melted and sizzling, add the parboiled, dried potatoes in an even layer.

Press the potatoes down gently with a spatula to maximize contact with the pan. Cook undisturbed for 4–5 minutes, until the bottoms are deeply golden and crisp. Flip or stir the potatoes, then press them down again and cook another 4–5 minutes. Continue until most sides are browned and the potatoes are tender in the center, about 10–12 minutes total.

Season the potatoes with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste. If anything starts to stick or brown too quickly, reduce the heat slightly and add a small splash of oil.

Step 5: Combine the Hash

Once the potatoes are nicely crisped, add the cooked chorizo and the charred vegetable mixture back into the center of the skillet (if you removed them) or stir them together if they were pushed aside.

Gently fold everything together until evenly combined, trying not to break up the potatoes too much. Taste and adjust seasoning with more salt, pepper, or chili powder if you want extra heat.

Reduce the heat to low to keep the hash warm while you cook the eggs. If the skillet looks dry, you can add a tablespoon of water and stir; the steam will help loosen any flavorful browned bits from the bottom.

Step 6: Cook the Runny Eggs

In a separate nonstick or well-seasoned skillet, melt 1 tablespoon of butter over medium-low heat. When the butter is melted and foamy, crack in the 4 eggs, spacing them slightly apart. You can also cook the eggs in batches if your pan is smaller.

For sunny-side-up eggs with runny yolks, cook the eggs without flipping until the whites are just set and opaque, 3–5 minutes. If you like the tops of the whites more set, you can cover the skillet with a lid for the last minute.

For over-easy eggs, gently flip each egg with a thin spatula and cook for 20–30 seconds more. Season lightly with a pinch of salt and pepper.

Step 7: Serve and Garnish

Spoon generous portions of the hot hash into shallow bowls or onto warm plates. Aim for a mix of crispy potatoes, chorizo, poblanos, and peppers in each serving.

Top each portion with a fried egg. Scatter chopped cilantro over the top, and sprinkle with crumbled queso fresco or Cotija if using. Finish with a good drizzle of your favorite hot sauce and a squeeze of lime juice for brightness.

Serve immediately while the potatoes are crisp and the yolks are perfectly runny, with extra hot sauce and lime wedges on the side.

Pro Tips

• Dry potatoes = crisp potatoes. Let the parboiled potatoes steam-dry thoroughly before they hit the pan. Excess moisture is the enemy of browning.
• Use a heavy skillet. Cast iron holds heat well and helps build a deep golden crust on the potatoes and a nice char on the poblanos.
• Do not overcrowd the pan. If your skillet is smaller, cook the potatoes in two batches so they crisp instead of steaming.
• Control the heat. If the potatoes or chorizo are browning too fast, drop the heat slightly. You want blistered, not burned.
• Make it brunch-ready. Serve with warm tortillas or crusty toast for scooping, plus a simple side of sliced avocado.

Variations

• Sweet Potato Hash: Swap the russet potatoes for peeled sweet potatoes. Parboil just 3–4 minutes (they soften faster), then crisp as directed. The sweetness pairs beautifully with smoky chorizo and poblanos.
• Sheet Pan Version: Toss parboiled potatoes, chorizo, poblanos, onion, and peppers with oil and spices on a sheet pan. Roast at 425°F (220°C) for 20–25 minutes, stirring once. Fry eggs separately and serve on top.
• Less Meat / More Veg: Halve the chorizo and add 1 can (15 oz) of drained black beans or pinto beans with the vegetables for a heartier, more vegetable-forward hash.

Storage & Make-Ahead

The hash (without eggs) stores well and reheats nicely. Let leftover hash cool, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat in a skillet over medium heat with a small splash of oil, stirring occasionally, until hot and re-crisped in spots. You can also reheat in the oven at 375°F (190°C) for 10–15 minutes. Cook fresh eggs just before serving for the best runny yolks. Freezing is possible but will soften the potato texture; if you do freeze, use within 1 month and reheat from frozen in a covered skillet, then uncover to crisp.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe with one egg, without optional cheese): about 480 calories; 20 g protein; 32 g carbohydrates; 30 g fat; 4 g fiber; 900 mg sodium. Actual values will vary based on specific brands of chorizo, hot sauce, and any additional toppings.