Chorizo and Potato Hash
A hearty, savory breakfast hash packed with spicy Mexican chorizo, crispy potatoes, and sweet bell peppers. Topped with a perfectly fried egg, it's a fantastic one-pan meal for a weekend brunch.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Chorizo
- b.Heat a large 12-inch cast-iron or non-stick skillet over medium-high heat.
- c.Add the chorizo and cook, breaking it apart with a wooden spoon, until it's browned and cooked through, about 5-7 minutes.
- d.Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet. Discard any excess fat.
- 2
Step 2
- a.Crisp the Potatoes
- b.Add the olive oil to the chorizo fat in the skillet and reduce heat to medium. Add the diced potatoes in a single, even layer.
- c.Season with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- d.Cook for 15-20 minutes, flipping only every 4-5 minutes to allow a deep golden-brown crust to form. Continue cooking until the potatoes are crispy on the outside and tender on the inside.
- 3
Step 3
- a.Sauté Vegetables and Combine
- b.Push the potatoes to one side of the skillet. Add the chopped onion and red bell pepper to the empty side and cook, stirring occasionally, until softened, about 5-6 minutes.
- c.Add the minced garlic and cook for another minute until fragrant.
- d.Return the cooked chorizo to the skillet. Stir everything together to combine and heat through for 2 minutes. Taste and adjust seasoning with the remaining salt and pepper if needed.
- 4
Step 4
- a.Cook the Eggs
- b.Using the back of a spoon, create four small wells in the hash mixture.
- c.Crack one egg into each well. Reduce the heat to low, cover the skillet with a lid, and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny.
- d.Alternatively, you can fry the eggs in a separate pan to your desired doneness.
- 5
Step 5
- a.Serve
- b.Remove the skillet from the heat.
- c.Carefully scoop a portion of the hash with an egg onto each of the four plates.
- d.Garnish generously with fresh cilantro and sliced avocado before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, rinse the diced potatoes in cold water and pat them completely dry with a paper towel before adding them to the skillet. This removes excess starch.
- 2Do not overcrowd the pan. If your skillet isn't large enough, cook the potatoes in two batches to ensure they fry rather than steam.
- 3Use fresh Mexican chorizo (raw ground sausage), not the cured Spanish chorizo, which has a different texture and flavor.
- 4Control the heat. If the potatoes or vegetables are browning too quickly, reduce the heat to medium-low.
Adapt it for your goals.
Add Cheese
Sprinkle 1 cup of shredded Monterey Jack, cheddar, or cotija cheese over the hash during the last 2 minutes of cooking and cover to melt.
Sweet Potato VersionSweet Potato Version
Substitute the Yukon Gold potatoes with an equal amount of sweet potatoes for a slightly sweeter flavor profile.
Vegetarian OptionVegetarian Option
Omit the chorizo and use a plant-based sausage alternative. You may need to add an extra tablespoon of oil and spices like smoked paprika, chili powder, and cumin to mimic the chorizo flavor.
Extra VeggiesExtra Veggies
Incorporate other vegetables like diced zucchini, corn, or black beans along with the bell peppers and onions.
Why this is on our healthy list.
Protein Powerhouse
With significant protein from both the chorizo and the eggs, this dish helps with muscle repair, and promotes a feeling of fullness and satiety.
Sustained Energy Release
The complex carbohydrates from the potatoes provide a steady source of energy, making this an excellent meal to start an active day.
Rich in Vitamins and Minerals
Bell peppers, onions, and cilantro provide essential vitamins like Vitamin C and A, while avocado adds heart-healthy monounsaturated fats and potassium.
Frequently asked questions
A single serving of this hash, including the egg and avocado, contains approximately 850-900 calories. It's a very hearty and energy-dense meal, perfect for a big brunch.