Chorizo and Potato Breakfast Hash
Crispy potatoes mingle with smoky chorizo in this satisfying breakfast hash. Each bite delivers a perfect balance of textures. It’s a hearty skillet that brings restaurant-quality brunch vibes straight to your kitchen table!
Variations & Substitutions
Sweet potatoes make an amazing base, adding natural sweetness and extra nutrients. For a different protein kick, try Italian sausage or andouille.
My favorite veggie additions include mushrooms, spinach, and black beans – they bulk up the dish beautifully. When I’m short on time, frozen hash browns work perfectly as a shortcut.
Tips & Tricks for Perfect Results
Parboiling potatoes is absolutely crucial – it ensures even cooking and that perfect crispy exterior. A cast-iron skillet makes all the difference in achieving that gorgeous brown crust. For larger portions, cook in batches to maintain proper crispiness.
Making the Recipe Stand Out
A dollop of cool Greek yogurt with lime juice creates an amazing contrast. Fresh herbs like cilantro or parsley add brightness, while cotija cheese brings saltiness. I sometimes add diced jalapeños for heat, and fresh avocado chunks for creaminess.
Storage & Reheating
This hash tastes best fresh off the stove. When I need to store leftovers, I keep them in an airtight container in the fridge, but I don’t recommend keeping them beyond a day.
For reheating, spread the hash on a baking sheet and warm it at 350°F until heated through. The key is avoiding moisture buildup to maintain crispiness.
Chorizo and Potato Breakfast Hash
Ingredients
- 2 large potatoes cubed
- 75 g Mexican chorizo diced
- 1 red onion finely diced
- 1 red pepper thinly sliced
- 2 cloves garlic minced
- 2 large eggs
- 2 tbsp olive oil
- Salt and pepper to taste
- For Garnish
- Fresh parsley
- Lemon wedges
- Optional: sour cream avocado
Instructions
- Boil cubed potatoes in salted water for 7 minutes until just soft. Drain and steam dry.
- Heat olive oil in a large skillet over medium heat. Add onions and peppers, cooking for 10 minutes until caramelized.
- Add chorizo to the pan, frying until crispy and fat renders. Remove and set aside, leaving the flavorful oil.
- Add potatoes to the chorizo-flavored oil, frying for 3-4 minutes until crispy.
- Return chorizo mixture to the pan, combine everything.
- Create wells in the hash, crack eggs into them, and cook until whites set.
