Chorizo and Potato Breakfast Hash

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This Chorizo and Potato Breakfast Hash (or breakfast skillet) is the perfect quick and easy meal for one and takes less than 30 minutes to put together! Don’t be fooled by the name though, it is delicious any time of the day and has become one of my go-tos for breakfast, brunch, lunch and supper (I love a ‘breakfast for dinner’ meal!). Imagine the most delicious plate of crispy potatoes, caramelised veggies and smoky chorizo - all topped off with a perfectly fried egg. What’s not to love?

This is one of those recipes that you can use as a guide, then experiment with whatever you fancy or want to use up from the fridge. I love throwing in all sorts of veggies - they all taste so delicious when coated in the smoky juices from the chorizo. The potatoes are also key - par-boiling them first ensures they are beautifully soft in the centre, then go wonderfully crispy in the pan (think of it like a super quick way of enjoying my Herby Crispy Potatoes with Cavolo Nero Chimichurri). Then all you need is a perfectly fried egg (the molten yolk transforms into a bit of a ‘sauce’ which tastes so good), a sprinkling of fresh herbs and a squeeze of lemon and you have yourself a very tasty meal indeed…

Why you will love this Chorizo and Potato Breakfast Hash recipe:

It is the perfect meal for one when you are eating alone.
It is so quick and easy - you can have it on the table in under 30 minutes!
It is packed full of flavour and texture thanks to the smoky chorizo, crispy potatoes, sweet red peppers and zesty lemon juice and fresh parsley.
It is super versatile - you can also easily adapt it for vegetarians and vegans.
It is delicious for breakfast, brunch, lunch or supper.
It is a great way to eat more vegetables.
It is budget-friendly and relies on staple ingredients which can be adapted to use up leftovers and reduce food waste.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Potato - a Maris Piper potato would work best here. You don’t need to worry about peeling it, just make sure it is chopped into even-sized cubes so they cook at the same rate.

Salt - I recommend Maldon Salt for the best flavour. You could use their chilli flavour for a spicier kick or their garlic one for a subtle garlic flavour.

Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.

Olive oil - this adds a lovely fruity flavour to the base of this Chorizo and Breakfast Hash, although you could use rapeseed oil if you prefer. Borderfields have some delicious options that would work really well in this recipe.

Red onion - this has a more mild flavour than white onion, but you can use either.

Red Pepper - this adds a sweet and fruity flavour that works really well with the chorizo. You could use yellow or orange peppers too. Green peppers would still work but they have a more bitter flavour profile.

Chorizo - I love adding chorizo to recipes, it adds the most incredible smoky flavour. They vary in spice levels so choose whichever one you prefer.

Egg - use a free-range egg if you can. I always choose large ones stamped with the British Lion.

Parsley - a few sprigs of fresh parsley makes a pretty garnish and adds a subtle herb flavour.

Lemon - this adds a hint of zestiness and really lifts the dish. I serve the wedges alongside this Chorizo and Breakfast Hash so you can adjust the amount as you taste.

Substitutions and Variations:

Fried egg: I love the contrast of the crispy edges and the soft, molten yolk that comes with a fried egg. However, you could top this with a perfectly poached egg instead.
Chorizo: the chorizo gives this hash the most delicious smoky paprika flavour but you could swap it for bacon or pancetta if you prefer.
Parsley: garnishing dishes with herbs adds an extra layer of flavour and pop of colour. You don’t have to use parsley in this Chorizo and Potato Breakfast Hash - roughly chopped coriander or thinly sliced chives would both be delicious.
Chilli: if you like a little heat in your meals, add a sliced chilli (deseeded, if wished) or a generous pinch of chilli flakes when cooking the onion and peppers - or save for the garnish.
Garlic: you could add a clove or two of crushed garlic for the final minute of cooking the onions and peppers if you want to add a hint of garlic.

More variations:

Crispy onions: for extra texture (and a stronger onion flavour), try sprinkling with some crispy onions just before serving.
Extra veggies: a hash is a great way of using up extra vegetables, so don’t feel limited by this recipe. Feel free to add all sorts - thinly sliced mushrooms, leeks, shredded cabbage or sprouts, any kind of peppers, courgettes, kale, spinach etc. when frying off the veg to begin with. This is the perfect meal to pack in those veggies and work towards your 5 a day!
Avocado: the egg and chorizo give this Chorizo and Potato Breakfast Hash a bit of a Mexican vibe which you can take even further by serving with sliced avocado (or guacamole) and fresh tomato salsa.
Cheese: if you want to add a cheesy twist to this Chorizo and Potato Breakfast Hash, sprinkle with grated Cheddar before topping with the fried egg. Crumbled feta also works really well, although it has a saltier flavour profile.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Boil cubed potatoes in salted water for about 7 minutes until soft, then drain and steam dry. Meanwhile, fry onion and pepper in olive oil over medium heat for about 10 minutes until softened and caramelized.

TWO: Return the pan to the heat and add the chorizo. Fry until the fat has rendered down and the chorizo has turned crispy. Remove from the pan and place into the bowl with the vegetables, leaving behind the oil (which should have infused with the smoky chorizo flavour).

Adding the potato cubes to the pan with the chorizo oil

THREE: Add the potato cubes to the pan with the chorizo oil and another drizzle of olive oil. Season with salt and fry over a medium heat for about 3-4 minutes, turning regularly to avoid sticking, until the potatoes are crispy on the outside.

FOUR: Return the onions, peppers and chorizo to the pan and fry for a further few minutes, stirring everything together.

FIVE: In a separate small non-stick frying pan, add a drizzle of oil and place over a medium heat. Once hot, add the egg and fry until the edges are crisp but the yolk is still runny.

SIX: Tip the hash onto a plate, top with the perfectly fried egg and sprinkle with freshly chopped parsley. Serve with lemon wedges on the side to squeeze over the juice. Enjoy!

Cooking Tips:

The perfect potatoes: par-boiling the potatoes means the inside goes soft and fluffy, but the outside goes gloriously crispy when pan-fried. Don’t be tempted to skip the first step as it does make all the difference. Also don’t be shy when pan-frying the potatoes, you want them to go lovely and golden-brown for the best texture.
One large potato - this might not be the most exact measurement but it really doesn’t matter. If you have slightly more potato or less potato than I did, the recipe still works so don’t get hung up on things like weighing potatoes for recipes like this.
Leftover potatoes: you could use leftover roast potatoes for this Chorizo and Potato Breakfast Hash - just skip the par-boiling and reduce the ‘crisping up’ time in the pan.
Cooking for a crowd: I have outlined quantities for one in the recipe as this Chorizo and Potato Breakfast Hash is perfect when dining solo. However, you can easily double (or triple) the quantities if you are cooking for a crowd.

Frequently Asked Questions

What is a hash?

Probably one of the most useful, versatile dishes you will ever make. The name actually comes from ‘hacher’ which is French for ‘to chop’ (because you chop up all sorts of veggies, meat and potatoes to create your ‘hash’). Traditionally it would just be meat and potatoes with fried onions, but over the years people have got more creative and experimented with all sorts of ingredients meaning it is now considered something of a go-to for using up leftovers. You might also have seen recipes for ‘Breakfast Skillets’ which are more or less the same thing.

What is the difference between a breakfast hash and a hash brown?

Although they share a similar name, this Chorizo and Potato Breakfast Hash isn’t quite the same as a hash brown. Hash browns are made from seasoned grated potatoes and onions that are fried until gloriously golden brown and crispy. They can be served with things like bacon and eggs on the side for breakfast (or as an alternative to other potato dishes like chips or mash for lunch), whereas a breakfast hash (or breakfast skillet) is made with diced potatoes and onions, then has everything mixed in together. Both are delicious and well worth trying!

More FAQs:

Do I have to have this for breakfast?

Not at all! Although it is called a Chorizo and Potato Breakfast Hash - you can actually enjoy it any time of the day. It makes a great hearty breakfast, lazy weekend brunch, quick and easy lunch or simple supper (think ‘breakfast for dinner’ vibes).

Can I prepare this Chorizo and Potato Breakfast Hash ahead of time?

Yes! This is a great weekend brunch which can be scaled up to cook for a crowd - although if you want to get organised to make it easier for yourself on the day, you can parboil the potatoes, drain well and keep them in a sealed container in the fridge. You can also cook the onions and peppers (or whatever veggies you are using) in advance too, then reheat them in the pan after you have crisped up the potatoes.

What can I do with leftovers?

Whilst I tend to have this as a main meal, any leftovers from this Chorizo and Potato Breakfast Hash make a delicious side dish to all sorts of meat. Simply add a drizzle of oil to a pan and reheat until hot and crispy.

Can I make this Chorizo and Potato Breakfast Hash suitable for vegetarians and/or vegans?

Of course! Although it might seem odd to say you can make a Chorizo and Potato Breakfast Hash vegetarian and/or vegan friendly, it is perfectly possible. For veggies, simply swap the traditional chorizo for a plant-based alternative (Squeaky Bean makes a good one). For vegans, you would also have to leave out the fried egg.

Other recipes you might enjoy:

If you like the sound of this Chorizo and Breakfast Hash, I have lots of other delicious recipes for you to try. My Salmon Omelette is another quick and easy, super versatile, meal for one which can be served any time of the day - although if you were looking for more crispy potato recipes, I have plenty of those! My Air Fryer Hasselback Potatoes are unbelievably moreish - especially served with crispy prosciutto and a creamy sour cream and chive dip, but if you don’t have an air fryer, my Hasselback Potatoes with Salsa Verde and Labneh is also so good (the salsa verde adds the most delicious flavour). Also don’t miss my Herby Crispy Potatoes with Cavolo Nero Chimichurri, be warned - you will need to make extra as they are rather addictive!

Made this recipe and loved it?

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