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Chorizo Breakfast Hash

2 servings?
Prep info
10 min prep + 25 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
Not tried


  • 1 lb baby red potatoes (washed)
  • 2 T oil
  • 1/2 lb chorizo sausage (crumbled)
  • 1 diced bell pepper
  • 1 c diced onion
  • salt and pepper
  • 1/2 t chili powder
  • 3 sliced green onions
  • 4 eggs (fried, optional)
  • 4 T salsa


1. Place the potatoes 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 cool slightly.

While the potatoes are boiling, begin cooking in the skillet:

2. Heat a large skillet over medium, then add a tablespoon of oil. Swirl the oil to coat the surface, then add the chorizo. 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 to a clean bowl.

3. 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). 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:

4. Dice the boiled potatoes into 1/4" cubes.

5. 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.

6. Add the diced potatoes along with another pinch of salt and pepper, and chili powder.

7. 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.

8. 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 two plates, add two fried eggs each, and top with salsa.