Table of Contents
- Potato and Chorizo Hash: A Dish That Understands Comfort
- Why Does Potato and Chorizo Hash Work So Well?
- Ingredients Matter, But Simplicity Matters More
- The Potatoes: Why Texture Comes First
- The Chorizo: Where Flavor Begins
- Building the Pan: Why Order Matters
- Beyond Breakfast: Where This Dish Truly Belongs
- A Dish Worth Keeping
- Jump to Recipe
Potato and Chorizo Hash: A Dish That Understands Comfort
There are dishes that impress, and then there are dishes that stay. The kind that becomes part of your rhythm, your weekends, your quiet mornings, and rushed evenings. Potato and chorizo hash is one of those dishes for me. It doesn't ask for complicated technique or rare ingredients. It asks for heat, patience, and a good pan. In return, it delivers something deeply satisfying: crispy potatoes, smoky chorizo, soft onions, and eggs that turn the whole pan into a meal.
I've cooked versions of this dish for years, in busy kitchens, for one person and for many. And every time, it feels the same: grounding, familiar, generous. Potato and chorizo hash is not flashy food. It's honest food. Food that understands hunger, comfort, and time.
This is the kind of recipe that becomes part of your life, not just your recipe box.
Why Does Potato and Chorizo Hash Work So Well?
At its core, potato and chorizo hash is about balance. Potatoes bring softness and structure. Chorizo brings fat, spice, and smoke. Onions and peppers add sweetness. Garlic adds depth. Eggs bring richness and completeness.
What makes it work is not complexity, it's contrast. Crisp edges against tender centers. Heat against comfort. Salt against sweetness. Every bite is layered, but nothing feels heavy-handed.
This is also a one-pan philosophy dish. Everything builds on what came before. The oil left behind by the chorizo flavors the potatoes. The spices bloom in the heat. The vegetables absorb what the meat releases. Nothing is wasted. Everything contributes.
That's not just good cooking, that's smart cooking.
Ingredients Matter, But Simplicity Matters More
I've learned that potato and chorizo hash doesn't need fancy ingredients, it needs the right ones.
Potatoes should be sturdy. You want them to hold their shape after boiling and crisp in the pan. Leaving the skins on isn't just practical, it adds texture and character.
Chorizo is the backbone of the dish. Chorizo releases fat as it cooks, seasoning the entire pan. That fat becomes flavor. That flavor becomes identity.
Onions and bell peppers are not optional fillers, they soften the spice and round out the dish. Garlic is restraint. Paprika deepens the warmth. Red pepper flakes add optional heat.
And eggs transform this from a side dish into a meal. They add richness, structure, and comfort all at once.
The Potatoes: Why Texture Comes First
The potatoes do the heavy lifting in potato and chorizo hash. They carry the dish. That's why the technique matters.
Boiling them first isn't about cooking them fully, it's about preparing them to crisp. Parboiling softens the inside while allowing the outside to dry slightly. That dryness is crucial. It's what creates that golden crust when they hit hot oil.
Letting the potatoes steam-dry after draining may seem like a small step, but it's the difference between soft potatoes and crispy ones. Texture isn't accidental, it's built.
When they hit the pan, they should sizzle. They should resist at first. They should brown before they move.
The Chorizo: Where Flavor Begins
Chorizo is not just an ingredient here, it's the seasoning. As it cooks, it releases spiced fat that coats the onions, peppers, and potatoes. That fat becomes the foundation of the dish.
Breaking the chorizo up allows it to crisp in small pieces, creating contrast in every bite. Some pieces stay tender. Some caramelize. That variation is intentional.
Removing the chorizo mixture and cooking the potatoes in the flavored oil is not a technical trick, it's flavor logic. It allows each element to develop its own texture while sharing the same base flavor.
Building the Pan: Why Order Matters
Good hash is built in layers, not thrown together.
Onions and peppers soften first. Chorizo follows. Spices bloom. Potatoes crisp. Then everything reunites. Garlic goes in last to prevent bitterness. Eggs come separately, so they stay clean and distinct.
This isn't complicated, it's intentional. Each step protects the integrity of the ingredient while contributing to the whole.
Potato and chorizo hash is a lesson in sequencing.
Eggs are not just a topping, they are a transformation.
A runny yolk becomes sauce. A set yolk becomes structure. Either way, the egg completes the dish. It turns hash into a meal that satisfies in a deeper way.
Frying the eggs separately keeps them clean and controlled. They stay intact. They stay beautiful. They crown the plate instead of blending into it.
There's something timeless about potatoes, sausage, and eggs. It's primal. It's universal. It's comforting in every culture.
Beyond Breakfast: Where This Dish Truly Belongs
Potato and chorizo hash may be marketed as breakfast food, but it belongs everywhere.
It's brunch food. It's dinner food. It's leftover food. It's meal-prep food. It's hosting food.
Serve it with crusty bread and a salad, and it's dinner. Serve it with coffee and fruit, and it's brunch. Pack it in containers, and it's weekday lunches.
This is the kind of dish that adapts to your life instead of demanding a moment.
Potato and Chorizo Hash
Equipment
- Large ovenproof skillet/frying pan
- Small frying pan (for eggs)
- Wooden spoon or spatula
Ingredients
- 900 Grams Potatoes peeled and cut into chunks
- 1 Teaspoon Salt for boiling
- 3 Tablespoons Olive oil plus extra for frying eggs
- 225 Grams Chorizo sausage
- 1 Red onion chopped
- 1 Green bell pepper chopped
- 2 Garlic cloves chopped
- 1 Teaspoon Paprika
- ¼ Teaspoon Crushed chili flakes optional
- 4 Eggs
- Pinch Salt to taste
- Pinch Ground black pepper
- Fresh parsley chopped (for garnish)
Instructions
- Peel potatoes and cut them into evenly sized chunks. Chop the onion and green bell pepper, and finely chop the garlic. Set everything aside.
- Bring a large saucepan of water to the boil, then add the salt and potato chunks. Simmer for about 10 minutes until just tender. Drain well and set aside to dry out slightly.900 Grams Potatoes, 1 Teaspoon Salt
- While the potatoes are cooking, heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and green pepper, cooking for 3-4 minutes until softened.3 Tablespoons Olive oil, 1 Red onion, 1 Green bell pepper
- Stir in the chorizo, breaking it up with a spatula. Cook until the sausage is browned and starting to crisp.225 Grams Chorizo sausage
- Add the paprika, stir, then remove the chorizo and onion mixture with a slotted spoon, leaving the oil in the pan.1 Teaspoon Paprika
- Add the drained potatoes to the skillet and toss to coat in the flavored oil. Cook over medium-high heat for 7-8 minutes until golden and crispy on the edges.
- Return the chorizo and onion mixture to the pan with the potatoes. Stir in the garlic, crushed chili flakes (if using), and season with salt and black pepper. Cook for 1 more minute until everything is well combined.2 Garlic cloves, ¼ Teaspoon Crushed chili flakes, Pinch Salt, Pinch Ground black pepper
- In a separate frying pan, heat a drizzle of olive oil and fry the eggs until cooked to your liking.4 Eggs
- Divide the hash between 4 plates, top each with a fried egg, and garnish with parsley. Serve hot and enjoy!Fresh parsley
Notes
- Extra crispy potatoes: After boiling, let the potatoes steam-dry for a few minutes, this helps them crisp better in the pan.
- Spice it up: Swap mild chorizo for spicy chorizo if you like more heat.
- Make it a meal: Serve with crusty bread or a simple salad to make it heartier.
- Shortcut: Use pre-cooked or leftover boiled potatoes to cut down the cook time.
Nutrition
A Dish Worth Keeping
I don't return to potato and chorizo hash because it's trendy, I return to it because it delivers every time. It's the kind of recipe that earns its place in your regular rotation, the one you cook when you want something reliable, satisfying, and full of character. It adapts to your kitchen, your schedule, and your appetite, which is exactly what good food should do.
If this dish speaks to you, there's plenty more to explore. Our breakfast and brunch collection is filled with recipes designed to work just as hard, from savory waffles and breakfast tacos to tomato and feta baked eggs and indulgent chocolate waffles for when you want something sweet. Visit our website for more inspiration, and be sure to follow us on social media for new recipes, cooking tips, and behind-the-scenes kitchen moments.
