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Chorizo and Potato Hash with Fried Eggs

The Ultimate Guide to Crafting a Perfect Chorizo and Potato Hash with Fried Eggs

  • Author: David Andersson
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

To understand this dish, one must appreciate the marriage of its two primary stars. At its heart, a Chorizo and Potato Hash with Fried Eggs is a skillet-based meal where diced potatoes are fried until golden and then tossed with vibrant, spiced chorizo sausage, aromatic vegetables, and finished with eggs cooked to your preference. Unlike a traditional American hash which might use corned beef or leftover roast, the version featuring chorizo introduces a smoky, piquant profile that is distinctly bold.

Ingredients

Scale

Hash

  • 12 oz (340 g) potatoes (Yukon Gold or russet), diced small

  • 6–8 oz (170–225 g) chorizo

    • Fresh Mexican chorizo (casings removed) or

    • Spanish chorizo, diced

  • ½ onion, diced

  • 1 small bell pepper, diced (optional)

  • 1 clove garlic, minced

  • 1 tbsp olive oil (if needed)

  • ½ tsp smoked paprika

  • Salt & black pepper, to taste

Eggs

  • 2–4 large eggs

  • Butter or oil for frying

Optional Toppings

  • Fresh cilantro or parsley

  • Green onions

  • Hot sauce

  • Avocado slices

Instructions

1. Cook the Potatoes

  • Heat a large skillet (cast iron works best) over medium-high heat.

  • Add potatoes and a pinch of salt.

  • Cook 10–12 minutes, stirring occasionally, until golden and crispy.

    • Add a splash of oil if pan looks dry.

    • Tip: Don’t stir too often—let them brown.

Remove potatoes from skillet and set aside.

2. Cook the Chorizo

  • In the same skillet, add chorizo.

  • Cook 5–7 minutes, breaking it up, until browned and rendered.

  • If there’s excessive grease, drain off some (leave ~1 tbsp).

3. Build the Hash

  • Add onion and bell pepper to chorizo.

  • Cook 3–4 minutes until softened.

  • Add garlic and smoked paprika; cook 30 seconds.

  • Return potatoes to skillet.

  • Toss and cook 3–5 minutes until everything is crispy and well combined.

  • Season with salt and pepper (go easy—chorizo is salty).

4. Fry the Eggs

  • Heat a separate skillet over medium heat.

  • Add butter or oil.

  • Crack in eggs and cook to desired doneness:

    • Sunny-side up: 2–3 minutes

    • Over-easy: flip briefly

  • Season with salt and pepper.

5. Serve

  • Spoon hash onto plates.

  • Top with fried eggs.

  • Finish with herbs, avocado, and hot sauce if desired.

Notes

For extra depth and freshness, finish the hash with a sprinkle of chopped parsley or chives and a dash of smoked paprika or chili flakes. Serve with crusty bread or a light green salad to balance the richness, and add a spoonful of salsa or hot sauce if you like a spicy kick.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Spanish-inspired

Nutrition

  • Serving Size: 1 plate
  • Calories: 420 kcal

Keywords: Spicy chorizo breakfast hash, Mexican chorizo and potato skillet, Potato and chorizo hash with eggs, Smoky chorizo potato bake

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Find it online: https://recipesmaria.com/chorizo-and-potato-hash-with-fried-eggs-recipe/