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!

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.

Chorizo and Potato Breakfast Hash

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This Chorizo and Potato Breakfast Hash is such an easy, versatile meal that is one of my go-tos for breakfast, brunch, lunch or supper. Imagine the most delicious plate of crispy potatoes, caramelised veggies and smoky chorizo - all topped off with a perfectly fried egg. YUM!

Author: Margie
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 1
Category: Breakfast
Method: Pan Fried
Cuisine: Global

Ingredients

Scale

1 large potato, cubed (just smaller than a dice)
Salt and freshly ground black pepper, to taste
Drizzle olive oil
1 red onion, finely diced
½ red pepper, thinly sliced
75g chorizo, cut into small cubes
2 tbsp olive oil
1 large egg

To serve:

Handful of parsley, roughly chopped
Lemon, cut into wedges

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Instructions

Pop the cubed potato into a medium saucepan. Fill with water, add a pinch of salt and bring to the boil. Boil the potato for around 7 minutes - or until soft (the exact time will depend on the size of your potatoes). Drain and leave to steam dry.
Meanwhile, drizzle a little of olive oil into a medium-sized non-stick frying pan and place over a medium heat. Add the onion and pepper and fry for about 10 minutes, stirring often, until softened and caramelised. Remove from the pan and tip into a bowl.
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).
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.
Return the onions, peppers and chorizo to the pan and fry for a further few minutes, stirring everything together.
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.
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!

Notes

Make this vegetarian or vegan: for vegetarians 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.

Find it online: https://desertislanddishes.co/chorizo-and-potato-breakfast-hash/