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 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! :)
I added an egg plus a dollop of sour cream and salsa to each serving of my hash, but those are totally optional.
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.
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!