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 plans for potatoes, and this simple fresh skillet potato hash is another victor. The potatoes are cooked with onions, chorizo, and garlic for a dish that is loaded with flavor.
For breakfast serve these chorizo potatoes with a singed or poached egg and for supper perhaps a barbecued steak or a sautéed filet of fish.
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!
This Chorizo Hash is so easy to make and is always a hit with the whole family! 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. Serve it for breakfast or as a side dish – 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.
Prep Time 5 mins
Cook Time 25 mins
Course: Side dish
- 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.
CALORIES: 289kcal | CARBOHYDRATES: 32g | PROTEIN: 11g | FAT: 14g | SATURATED FAT: 5g | CHOLESTEROL: 35mg | SODIUM: 2500mg | POTASSIUM: 1000mg | FIBER: 6g | SUGAR: 1g | VITAMIN A: 730IU | VITAMIN C: 40mg | CALCIUM: 90mg | IRON: 8mg