Looking around my kitchen the other day I took note of a few leftovers that I had from the last few recipes. I had a couple chorizo links in the freezer left over from my Chorizo and Sweet Potato Enchiladas, and a couple pounds of baby red potatoes left over from my One Pan Roasted Kielbasa and Cabbage Dinner. So, I decided to throw them together with some bell peppers and onions to make one big epic pan of Chorizo Breakfast Hash. ‘Cuz let’s be real, breakfast is the best meal.
It’s all about the Chorizo…
Chorizo is the star of the show here and its built in herbs and spices are enough to season almost everything else in the dish, so I don’t suggest skipping it. Several people have mentioned in my other chorizo based recipes that store-bought Soyrizo works really well, or here’s a recipe for making soy “chorizo” at home.
You’ll want to use some sort of non-stick pan for this, whether it be cast iron or teflon, because starchy potatoes like to stick. Even with a non-stick surface, you need oil to get that nice crispy texture, so don’t be shy. This is hash. That’s just the way it is! :)
How to Serve Chorizo Breakfast Hash
An egg with a runny yolk makes the perfect partner for this Chorizo Breakfast Hash because the yolk acts sort of like a creamy sauce. I also added a dollop of sour cream and a couple spoonfuls of salsa. Cheese would also be awesome. Basically, anything that would be good on a taco would also be awesome on this Chorizo Breakfast Hash!
Chorizo Breakfast Hash
Servings 4Ingredients
- 1 lb baby red potatoes ($1.63)
- 2 Tbsp cooking oil ($0.08)
- 1/2 lb Mexican chorizo ($2.00)
- 1 yellow onion ($0.37)
- 1 green bell pepper ($0.98)
- Pinch of salt and pepper ($0.05)
- 1/2 tsp chili powder ($0.05)
- 3 green onions, sliced ($0.21)
- 4 large eggs, fried (optional) ($1.08)
- 4 Tbsp sour cream (optional) ($0.75)
- 4 Tbsp salsa ($0.23)
Instructions
- Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they’ll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
- While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it’s in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it’s brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.
- While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.
- While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper, and a 1/2 tsp of chili powder. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.
- Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced green onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.
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Nutrition
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How to Make Chorizo Breakfast Hash – Step by Step Photos
Wash about 1 lb. of baby red potatoes, then add them to a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until you can pierce them with a fork, but they’re not falling apart (you need to be able to cube them). Drain the potatoes and let them cool slightly. These potatoes look large in the photo, but they’re actually tiny (egg-sized).
While the potatoes are boiling, brown 1/2 lb. chorizo. I use Johnsonville chorizo, which comes in links, so I needed to squeeze it out of the links first. Break the chorizo into smaller pieces as it browns. Cook the chorizo until it’s nice and crispy and brown on the outside. The oil that comes out of the chorizo is flavored with its herbs and spices, and will be used to cook and flavor the rest of the vegetables.
While the chorizo is cooking, finely dice one yellow onion and one green bell pepper. Remove the cooked chorizo with a slotted spoon to a clean bowl. Add the diced onion and green bell pepper and a pinch of salt and pepper to the skillet with the remaining oil. Sauté the bell pepper and onion until brown and tender. Remove the cooked bell pepper and onion to the bowl with the cooked chorizo.
While the bell pepper and onion are cooking, finely dice the boiled potatoes. Add another tablespoon of oil to the skillet and make sure the surface of the skillet is well coated in oil. Add the diced potatoes, along with another pinch of salt and pepper, and 1/2 tsp chili powder. Cook the potatoes until they are brown and crispy. It’s important to let the potatoes cook in the oil without stirring for a few minutes at a time to allow them to form that brown crispy exterior.
Once the potatoes are crispy, add the chorizo, bell pepper, and onion back to the skillet. Stir to combine, then sprinkle sliced green onions over top.
And that’s it! You can eat it as-is, or…
Pair it with a fried egg and top it with a little sour cream and salsa! YUM! Sunday brunch, here I come!
Wow, why I haven’t thought of this recipe while I had some chorizo in my refrigerator? I always have simple chorizo and egg plus bread for my breakfast but never thought of this combination. Yes, I love potatoes then suddenly I felt bored with boiled potatoes. So I will prepare this recipe next time. I can’t wait.
I love your blog. This is another recipe that I can just imagine how good it tastes!
I have a feeling this could be a good make ahead breakfast and cook up an egg in the morning before heading to work! Thanks for the idea!
This is absolutely amazing! The spiciness and saltiness of the chorizo gives the hash so much awesome flavour without having to add a ton of additional salt. I’m not a huge fan of bacon (I know, sue me), but chorizo as a substitute is my new favourite thing!
As 1) a recent convert to Paleo, 2) a senior on a limited income and 3) a life-long frustrated foodie (my late husband’s taste buds were seriously stay at home meat/potatoes/bland gravy while mine are world-trotting explorers) THANK YOU! I have been enjoying your recipes for a while now, but this latest batch with chorizo meant I had to write and say thanks for the inspirations! Even though I am no vegan, I also find vegan recipes useful as a way to broaden my available options as a dairy allergic diet. Keep up the good work and I will continue to read, enjoy and save $$ ;-)
I did something similar to this this weekend, I used chopped up frozen french fries because I didn’t have any potatoes, it worked awesome.
Yum!! This looks delicious
Received this recipe as an email and clicked on the link, hoping someone would suggest a vegetarian alternative for the chorizo and there you were, Beth, with two suggestions in the second paragraph! I love your recipes, and baking blogs aside, it is really the only food blog I need. Perfect balance of great taste and ease of prep. Can’t wait to try this dish!
This is my kind of breakfast! I’m thinking of trying this with a homemade version of chorizo made with ground pork and spices. Thanks for the inspiration!
Instead of squeezing link sausage out of the casing, I generally just slice the casing end to end and peel it off. This hash sounds most excellent!
Hash is a wonderful thing. It was one of my mom’s leftover tricks, usually using up the end of Sunday’s pot roast with diced onion and leftover potatoes and dicing things more finely than your photos, usually about 1/4 in dice, and served for supper. It could also be chicken, ham, or pork roast. While folks today usually think of corned beef, that was unusual in our house, although a can of corned beef could get the same treatment. No matter the meat, it is always wonderful with eggs. I might leave out the chili powder in this recipe since my chorizo is always pretty flavorful and spicy
I agree. Meat and potatoes can be great and hash is still a fine way to use leftovers. I strongly suspect that plenty of people still make it although it may not be considered fashionable unless made with exotic ingredients. Don’t be afraid of the fat. It probably isn’t that much more than a lot of other dishes and you can always eat ‘lean’ at other meals. I am sure this would be a great ‘breakfast for dinner’ meal with maybe some salad on the side.
Thank you for the shout-out to my soyrizo recipe! I think it would be fab in this easy and delicious looking hash!!
Thank you for supplying a great recipe to reference! :)
This is my kind of breakfast! I have a have a hot breakfast every day. Pinned!
I have not had a hash in forever, gotta make this one soon! It looks really tasty.
I LOVE chorizo!!!! :-)