Chorizo and Potato Hash

Name: Chorizo and Potato Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 600 g potato (Yukon gold, scrubbed and cut into ½-inch cubes); 250 g mexican chorizo (fresh bulk chorizo, casings removed if links); 1 pcs onion (medium, diced); 1 pcs bell pepper (medium, red or green, diced); 3 pcs garlic (cloves, minced); 1 tbsp oil; 1 pinch smoked paprika; 1 pinch cumin powder; 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

9/10

Crispy golden potatoes and spicy Mexican chorizo come together in one skillet for a hearty, satisfying hash. The chorizo renders its smoky fat, flavoring every potato cube, while onions and peppers add sweetness and color. A quick, one-pan meal that works for breakfast, brunch, or a speedy weeknight dinner.

PREP

10m

COOK

25m

SERVES

1 CUP

419 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the potatoes and aromatics.
1.Scrub potatoes well and cut into uniform ½-inch cubes. Do not peel.
2.Dice the onion and bell pepper into similar small pieces.
3.Mince the garlic cloves and set aside.
fry · ~7 min
Brown the chorizo.
1.Place the chorizo in a cold cast iron skillet over medium heat.
2.Break it up with a wooden spoon as it heats, letting the fat render slowly.
3.Cook until browned and crisp at the edges, about 5-7 minutes.
4.Remove chorizo with a slotted spoon, leaving the rendered fat in the pan.
TIPLeave the rendered chorizo fat in the pan — it's loaded with flavor for the potatoes.
fry · ~12 min
Crisp the potatoes.
1.Add oil to the chorizo fat in the skillet and increase heat to medium-high.
2.Spread the potato cubes in a single layer and let them sear undisturbed for 4 minutes.
3.Stir and continue cooking, turning every 2-3 minutes, until golden and fork-tender, about 12 minutes total.
TIPDon't crowd the pan — a single layer with space between cubes is the secret to crispy potatoes.
saute · ~5 min
Sauté the vegetables.
1.Push potatoes to one side of the skillet.
2.Add onion and bell pepper to the cleared space and cook until softened, about 3-4 minutes.
3.Add minced garlic, smoked paprika, and cumin. Stir everything together.
4.Cook for 1 minute until garlic is fragrant.
mix · ~2 min
Combine and finish.
1.Return the crispy chorizo to the skillet and toss everything together.
2.Season with salt and black pepper.
3.Cook for 2 more minutes to let flavors meld.
garnish
Garnish with fresh cilantro and serve hot.
TIPServe with fried eggs on top for a classic breakfast, or fold into warm tortillas for tacos.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use Yukon Gold potatoes for their buttery texture and ability to crisp well.
2
Don't rinse the potato cubes after cutting — the surface starch helps them brown.
3
Let the chorizo render slowly over medium heat for maximum flavor and crispness.
4
Avoid overcrowding the pan when crisping potatoes; cook in batches if needed.
5
Push potatoes aside, not out of the pan, when sautéing vegetables to keep them hot.
6
For extra crunch, broil the hash for 2 minutes after combining.
7
Leftover hash keeps well in the fridge for up to 3 days; reheat in a dry skillet.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace chorizo with 250g of crumbled plant-based chorizo or a mix of black beans and smoked paprika. You'll lose the meaty fat, so add an extra tablespoon of oil and a dash of liquid smoke for depth. Great for Meatless Mondays.

Sweet Potato Swap

Substitute Yukon Golds with an equal weight of sweet potatoes cut into ½-inch cubes. They cook faster and bring a natural sweetness that balances the spicy chorizo. Reduce searing time by about 3 minutes to avoid mushiness.

Breakfast Bowl

Serve the hash over a bed of warm rice or quinoa and top with a sunny-side-up egg, sliced avocado, and a drizzle of crema or hot sauce. Turns the skillet dish into a hearty bowl that's perfect for brunch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein from Chorizo

Mexican chorizo provides a substantial amount of high-quality protein, supporting muscle repair and keeping you full longer.

✓

Fiber from Potatoes and Peppers

Leaving the skin on Yukon Gold potatoes and including bell pepper adds dietary fiber, which aids digestion and contributes to heart health.

✓

Antioxidants from Spices

Smoked paprika and cumin are rich in antioxidants that help fight inflammation and support cellular health.

QUESTIONS?

Frequently asked questions

Yes, russet or red potatoes work well. Russets become extra crispy but need a touch more oil; red potatoes hold their shape nicely and cook slightly faster.