Crispy Potato and Chorizo Breakfast Hash

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) Yukon Gold or red potatoes, cut into 1/2-inch cubes
• 8 oz (225 g) fresh Mexican-style chorizo, casing removed
• 2 tbsp olive oil (as needed)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh cilantro or parsley
• Optional: 4 eggs, fried or poached, for serving

Do This

• 1. Parboil diced potatoes in salted water for 5 minutes; drain and let steam-dry.
• 2. Brown chorizo in a large skillet over medium heat, breaking it up; remove to a plate, leaving drippings.
• 3. Add onion and bell pepper to the skillet; sauté until softened, then stir in garlic, smoked paprika, and cumin.
• 4. Add potatoes and a drizzle of olive oil; cook undisturbed to brown, then flip occasionally until deeply crisp, 10–15 minutes.
• 5. Return chorizo to the pan; toss with potatoes and veggies until coated in the chorizo oils and heated through. Season with salt and pepper.
• 6. Top with chopped cilantro or parsley (and fried eggs, if using). Serve hot straight from the skillet.

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Why You’ll Love This Recipe

• Crispy, golden potatoes with soft centers, cooked in flavorful chorizo drippings.
• Big, bold flavors from smoky paprika, cumin, and spicy chorizo in every bite.
• Uses simple, affordable ingredients you can find at almost any grocery store.
• Perfect any time of day: hearty breakfast, cozy brunch, or quick weeknight dinner.

Grocery List

• Produce: Yukon Gold or red potatoes, yellow onion, red bell pepper, garlic, fresh cilantro or parsley.
• Dairy: Eggs (optional, for serving).
• Pantry: Fresh Mexican-style chorizo, olive oil, smoked paprika, ground cumin, kosher salt, black pepper.

Full Ingredients

For the Potato and Chorizo Hash

• 1 lb (450 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes
• 8 oz (225 g) fresh Mexican-style chorizo, casing removed
• 2 tbsp olive oil, divided (you may not need it all, depending on how fatty your chorizo is)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 1 medium red bell pepper, diced into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2 tbsp chopped fresh cilantro or flat-leaf parsley, for garnish

Optional For Serving

• 4 large eggs, fried, poached, or scrambled
• Hot sauce or salsa, to taste
• Lime wedges, for squeezing over the finished hash (optional but delicious)

Step-by-Step Instructions

Step 1: Prep and Parboil the Potatoes

Scrub the potatoes well and cut them into even 1/2-inch cubes so they cook at the same rate. Do not peel unless you strongly prefer them that way; the skins help the cubes hold their shape and add texture.

Place the diced potatoes in a medium saucepan and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 5 minutes. The potatoes should be just starting to soften on the outside but still firm in the center.

Drain the potatoes in a colander and let them sit for 3–5 minutes to steam-dry. This step helps them crisp up better in the pan by removing excess surface moisture.

Step 2: Brown the Chorizo

While the potatoes are draining, place a large, heavy skillet (ideally a 12-inch cast iron) over medium heat.

Add the chorizo to the dry pan, breaking it up with a spatula or wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the chorizo is well browned and cooked through, and you see flavorful orange-red oils pooling in the pan.

Use a slotted spoon to transfer the cooked chorizo to a plate, leaving as much of the rendered oil in the skillet as possible. You will use that oil to crisp the potatoes and cook the vegetables.

Step 3: Sauté the Onion, Pepper, and Spices

If the pan looks dry, add 1 tbsp of the olive oil to the rendered chorizo fat. Still over medium heat, add the diced onion and red bell pepper.

Cook, stirring occasionally, for 5–6 minutes, until the onion is translucent and the pepper has softened and started to take on a little color at the edges.

Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 30–60 seconds, just until fragrant. Do not let the garlic brown. Transfer the vegetables to the plate with the chorizo, leaving as much of the fat in the pan as you can.

Step 4: Crisp the Potatoes

Return the skillet to medium to medium-high heat. If the pan seems dry, add up to 1 more tbsp olive oil.

Add the parboiled, steam-dried potatoes in an even layer. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let the potatoes cook undisturbed for 3–4 minutes so they can develop a golden crust on the bottom.

Use a spatula to gently flip and turn the potatoes, then cook, flipping every few minutes, for another 8–10 minutes. Your goal is deeply browned, crispy edges and tender centers. Adjust the heat as needed so they brown without burning. Total time for crisping will be about 10–15 minutes, depending on your stove and pan.

Step 5: Combine Everything and Season

Once the potatoes are nicely crisp and cooked through, return the cooked chorizo and sautéed vegetables to the skillet.

Toss everything together so the potatoes are coated in the chorizo’s vibrant, spicy oils and the vegetables are evenly distributed. Cook for 2–3 minutes, stirring occasionally, until everything is hot and the flavors have mingled.

Taste and adjust seasoning with additional salt and black pepper as needed. Remember that chorizo can be quite salty, so add extra salt gradually.

Step 6: Garnish and Serve (Add Eggs if You Like)

Turn off the heat and sprinkle the hash with chopped fresh cilantro or parsley. If you like a bit of brightness, squeeze a wedge of lime over the top.

If using eggs, cook them in a separate pan (or push the hash to the sides and fry in the center of the same skillet) to your liking—fried sunny-side up or over-easy are particularly nice, as the runny yolk acts like a sauce. Plan for 1 egg per person.

Serve the potato and chorizo hash hot, straight from the skillet, with eggs on top and hot sauce or salsa on the side.

Pro Tips

• Dry potatoes = crisp potatoes. Let the parboiled potatoes steam-dry in the colander so moisture evaporates. Damp potatoes will steam instead of crisping.
• Give the potatoes space. Use a large skillet and avoid piling them too high; crowding prevents browning. If your pan is small, cook in two batches.
• Do not stir constantly. Let the potatoes sit undisturbed in the hot fat to build a golden crust before flipping. Too much stirring leads to broken, mushy potatoes.
• Watch the heat. If the potatoes are browning too fast but are still firm inside, lower the heat slightly; if they are not browning, increase the heat a bit.
• Adjust spice level. Chorizo varies in heat. If you want more kick, add a pinch of red pepper flakes or serve with a spicy hot sauce.

Variations

• Spanish-style twist: Use cured Spanish chorizo instead of fresh Mexican chorizo. Slice it into coins, brown lightly in olive oil, then proceed with the recipe, adding an extra 1 tbsp oil if needed.
• Veggie-loaded hash: Add 1 cup diced zucchini or mushrooms with the onions and peppers, or stir in a handful of spinach or kale at the very end just until wilted.
• Cheesy finish: Sprinkle 1/2–3/4 cup shredded cheddar, Monterey Jack, or Manchego over the hash during the last 2 minutes of cooking, cover the pan, and let it melt before serving.

Storage & Make-Ahead

Let the hash cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a small splash of oil, pressing it into an even layer to re-crisp the potatoes; cook until hot and sizzling, flipping once or twice, about 5–7 minutes. You can also reheat in the microwave, but the potatoes will not be as crisp.

For make-ahead prep, you can parboil the potatoes and chop the vegetables up to 1 day in advance. Store them separately in the refrigerator. When ready to cook, brown the chorizo, sauté the vegetables, and crisp the pre-cooked potatoes as directed. This approach gets the hash on the table even faster.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without eggs or optional toppings): about 360 calories; 24 g fat; 22 g carbohydrates; 3 g fiber; 5 g sugar; 17 g protein; 830 mg sodium. Adding a fried egg will contribute roughly 90 calories, 7 g fat, and 6 g protein per egg. Actual nutrition will vary based on specific brands of chorizo and exact ingredient quantities.