This Chorizo Hash is so easy to make and is always a hit with the whole family! Serve it for breakfast or as a side dish with dinner.
You can never have enough recipes for potatoes, and this easy crispy skillet potato hash is another winner. The potatoes are cooked with onions, chorizo, and garlic for a dish that is packed with flavor.
For breakfast serve these chorizo potatoes with a fried or poached egg and for dinner maybe a grilled steak or a pan-fried fillet of fish.
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Chorizo Hash Video
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Chorizo and Potatoes
Everyone loves potato recipes and these Skillet Chorizo Potatoes are so easy to make and packed full of flavor.
The potatoes are boiled first, so you can make them in advance and just finish them off at dinner time.
And the chorizo gives everything so much flavor, that you only need a few other ingredients!
What chorizo to use?
The two main types of chorizo are Spanish Chorizo and Mexican Chorizo. You can read more about the different chorizo here in my Shrimp Chorizo pasta recipe.
For this recipe, I like to use the Mexican chorizo or a soft uncured Spanish chorizo. The softer sausage breaks up in the pan to give plenty of gnarly edges that crisp up, giving the dish some wonderful texture.
If you find you have a harder cured chorizo that is fine, the flavors are still amazing. Just slice it into half-moons, fry it off in a little oil until it is crispy on the outside and continue with the recipe as written. You might find you need to add a little extra olive oil when you are cooking the potatoes, as Spanish chorizo doesn't always give off as much oil.
Best Potato for Hash
This depends on how you like your hash. If you are a big fan of lots of crispy edges and plenty of crunch then you want to pick a starchy potato like a Russet.
If you like a really creamy soft potato without too much crispy curst then go for a waxy red potato or a new potato.
For something in the middle Yukon gold or Nadines are best. They have the buttery soft interior but will get a good crunch to them. (My fav choice!)
How to serve chorizo potatoes
Chorizo Hash makes a wonderful breakfast! Crispy potatoes, flavored packed chorizo, topped with an oozy egg or two....does it get much better than that on a lazy weekend?
I like to serve this chorizo and potatoes, with a sunny side up fried egg, I love the crispy edges of the egg and the way the yolk drips through onto my hash. Poached eggs would be great here too.
But don't reserve these chorizo potatoes for breakfast and brunch. Served as a side dish they are perfect!
A juicy chicken breast or perfectly grilled steak, some sauteed kale and a side of chorizo hash....lush!
Or for something a bit different, add a pan-fried fillet of fish. If you are feeling like a splurge add some hollandaise sauce. Oh so good!! (P.s hollandaise doesn't need to be difficult. Check out my foolproof hollandaise recipe)
For more delicious potato recipes why not try:
- Hedgehog Roasted Rosemary Potatoes
- Prepare Ahead Roast Potatoes
- Homemade Potato Tots
- Cheesy Garlic Butter Potatoes
- Slow Roasted Greek Lemon Potatoes
- Brabant Potatoes (Crispy Garlic Butter Potatoes)
- See all Potato Recipes
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Chorizo Hash Recipe
- 2 lb potatoes - see note 1
- 1 tablespoon salt
- 3 tablespoon olive oil
- 2 cups raw chorizo sausage - see note 2
- 1 onion
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 garlic cloves
- 2 tablespoon chopped fresh parsley
- Cut the potatoes into chunks, there is no need to peel them.
- Bring a pan of water to the boil and then add in the tablespoon of salt.
- Add the potato chunks and bring the water back to a simmer. Simmer the potatoes for 10 minutes until just cooked through. Then drain well and set them aside to dry out a little. (see note 4)
Whilst the potatoes are cooking:
- Peel and chop the onion and garlic.
- Place a large ovenproof skillet/frying pan over medium heat and pour in the oil.
- Add the chopped onion and cook until it is starting to soften (3-4 minutes)
- Add the chorizo sausage and use a spatula to break it up in the pan. Let it cook over medium heat until the sausage is cooked and starting to crisp in places.
- Add in the paprika and stir together.
- Use a slotted spoon to remove the chorizo and onions from the pan, leaving the oil behind.
- Add the drained potatoes to the pan and stir well to coat them in the oil. Cook over medium high heat for 7-8 minutes until crusty and golden. (see note 3)
- Add the chorizo and onion back into the pan and stir well. Season with salt and pepper and in the red pepper flakes (if using) and the garlic. Cook for a further minute until everything has come together.
- Serve garnished with parsley.
- The type of potato will depend on how you like your hash. See bulk of post for more details. I like Yukon Gold potatoes as they are a nice balance between creamy soft centre and crispy exterior.
- For this recipe, I like to use the Mexican chorizo. (See bulk of post for notes on using the harder cured chorizo)
2 cups of chorizo sausage is 9 oz which is what the weight of the tubes of chorizo meat in the grocery store 😀
- If your chorizo sausage was particularly lean, you might need to add a little more olive oil when you add in the potatoes.
- Ensure the potatoes are well drained and dry before you add them to the pan, if they are still moist they will not crisp up well.
Nutrition is per serving