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.
Chorizo Breakfast Hash
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
- 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)
- 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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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!
This is such a great meal, thanks for sharing! I like to swap the green bell pepper for poblano (and when I’m lazy or need to make it quick, hasbrown patties for the potatoes) and it’s fantastic.
I love hash of any nature so I was anxious to try this one. Have never actually thought of using sausage in hash but this was great! I didn’t have chorizo so used a hot italian sausage instead, with brilliant results. Love the sweet pepper. I always use a poached rather than a fried egg and nice rye toast on the side. A super yummy brunch!
After having a dish similar for breakfast at a Mexican Restaurant, I had to find and recreate it since it was like having a party in my mouth with every bite. This recipe is the perfect match! I’ve been making this recipe for a few years now for special occasions, everyone who visits or when I want some pizazz in a dish without changing a single component. It’s a guaranteed hit every time! Thanks!!
Hello! Do you think the hash component (ie all up until the egg and sides) would be freezer friendly? I’m trying to find gf recipes I can freezer for when baby comes and frying the egg will be much quicker than making it all at once! Thanks
Yes, I do think that would work well! That being said, some people find that potatoes get a bit mealy after freezing and thawing, but I’ve never experienced that myself. So you might want to make a batch and just test freezing one portion first to see if it’s noticeable to you. :)
Perfect! Thank you! I only had half of one link of chorizo, and it worked fine. Your directions were good. Will be making again soon for breakfast. I made these as a side dish to dinner tonight.
As someone who has used your recipes for YEARS, I needed to make my first comment on this post.
I have been making this for weeks and it is so delicious beyond all reason. I eat it with an elote bowl version and it is the perfect compliment to many side dishes.
Seriously, this is a new favorite of mine.
We made this for dinner tonight and it was amazing!!! Doesn’t even need the sour cream and salsa, great on its own. Simply delicious and hearty!
I made this for dinner tonight (breakfast for dinner, yay!) and it was delicious. It was very easy to bring together. I used Spanish chorizo as I am in Australia and Mexican chorizo is not widely available. I also substituted spring onion/green onion/shallot as I have a sibling who will not eat onion but will eat spring onion. It went very well as a replacement, nice and charred. I served with sunny-side up eggs, sour cream and a toasted corn tortilla. I have leftovers for breakfast in the morning and I will be making again.
When I plan ahead, I bake the potatoes the day before. Next evening I dice up and toss with some oil and put in cast iron pan bake in a 375* oven check in 15 minutes and turn potatoes to evenly Brown. If they start sticking add Moe oil.
While potatoes cook in oven, Brown chorizo, onions n peppers in pan on top of stove. Complete recipe.
I make hash this way, some call it country cottage potatoes.
try a bit of picked beetroot as an alternative to salsa and sourcream, it’s how we eat it in Sweden.
Also beets are very good for you.
Hello! Thanks for the recipe, I wish it had the amazing button to pass it to the metric system like the one with Penne pasta.
One thing, the Potatoes aren’t in the “recipe ingredients” list :)
The potatoes are the first ingredient on the list. :)
I made this tonight with the recipe halved and it was still more than enough for me, for a single meal.
1 medium potato, 2 normal bratwursts (since the grocery store didnt have chorizo) and half a red bell pepper. I also added in a couple tablespoons of Chili Garlic sauce which really enhanced the flavor I think. Now that’s what I call a hearty meal! Next time I’ll be sure to make it with actual Chorizo. This is really a recipe it’s impossible to mess up, and it allows for lots of variation. Very good!
I made this for my family the other night sans eggs, sour cream, and salsa. I also forgot to buy a green bell pepper (typical occurrence in this busy mom life) and so I used a Hungarian hot pepper that was on it’s last leg in the crisper. It turned out great! Everyone loved it. We topped it with some white cheddar cheese because why not? Thank you for sharing this recipe, we will be making it again (and hopefully I’ll remember that green pepper, I think it’ll be amazing with that in it).
My only difficulty, and it’s a personal cooking challenge, was making the potatoes crisp and not stick to my pan. Maybe I needed more oil? They still got a little crust, but I couldn’t make them as crispy as I was hoping.
Wow, this is delicious. Thank you so much!
I made this yesterday. My husband and I both loved it. This recipe is definitely a keeper!