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