Crispy Potato and Chorizo Hash: A Spanish-Inspired Breakfast Classic
Savory spice meets golden crunch and creamy herbs in a skillet treat to savor daily.
Crispy Potato and Chorizo Hash: A Spanish-Inspired Breakfast
Start your day with the bold flavors and satisfying textures of crispy potato and chorizo hash, a breakfast that celebrates the robust essence of Spanish cuisine. This recipe brings together crisp golden potatoes, smoky chorizo, charred green chilies, and perfectly cooked eggs, finished with fresh herbs and creamy avocado. Whether you’re aiming to impress at a brunch or simply elevate your everyday breakfast, this vibrant dish offers something for everyone.
Why You’ll Love This Hash
- Hearty & Filling: Potatoes and chorizo deliver satisfying texture and flavor.
- Layered Flavors: The smoky spice of chorizo, the crisped potatoes, and fresh toppings create depth.
- Versatile: Perfect for breakfast, brunch, or even a weeknight dinner.
- Customizable: Easily adapt this recipe for your favorite add-ins or dietary preferences.
Spanish Breakfast: More Than Coffee & Pastries
In Spain, breakfast often features more than simple pastries and coffee. Traditional morning meals celebrate fresh, local ingredients, especially savory components like Spanish chorizo. This hash recipe draws inspiration from Spanish breakfast culture, blending hearty, rustic elements to ensure every bite is both soul-warming and memorable.
Ingredients at a Glance
| Ingredient | Amount | Notes |
|---|---|---|
| Russet or Yukon Gold potatoes | 1 1/2 pounds | Cut into 1/2 to 3/4 inch dice |
| Distilled white vinegar | 2 tbsp | Helps crisp potatoes |
| Kosher salt | To taste | For seasoning and boiling |
| Spanish chorizo | 4 oz | Diced, for bold flavor |
| Olive oil | 1/4 cup + extra | For frying |
| Ground cumin & paprika | 1/2 & 1/4 tsp | For earthy, smoky notes |
| Black pepper | To taste | Freshly ground |
| Scallions | 6 | Whites & light greens chopped, greens sliced |
| Poblano pepper | 1 | Diced |
| Eggs | 4 | For topping |
| Fresh cilantro | 1/4 cup | Chopped |
| Avocado | 1/2 small | Diced for richness |
| Salsa verde | 1/2 cup | For serving |
| Corn tortillas | 12 | Warm for serving |
Step-by-Step Instructions
1. Parboil and Prep the Potatoes
Cut potatoes into even dice for consistent cooking.
Place in a saucepan and cover with 2 quarts cold water. Add vinegar and salt. Vinegar helps remove excess starch, resulting in crispier potatoes.
Bring to a boil over high heat, then reduce to a simmer. Cook until barely tender, about 5 minutes past boiling.
Drain in a colander for at least 2 minutes to let excess moisture escape. Parboiling and draining are crucial for achieving the ultimate crispiness.
2. Cook the Chorizo
Add diced chorizo to a cast-iron skillet over medium heat. Cook, stirring, until fat renders and pieces are crisp—about 10 minutes.
Remove chorizo with a slotted spoon and set aside, keeping rendered fat in the skillet for frying the potatoes.
3. Fry the Potatoes
Add olive oil to rendered chorizo fat. Heat until shimmering.
Add drained potatoes, stirring/tossing occasionally, until deep brown and crisp on all sides—about 20 minutes.
Sprinkle with ground cumin and paprika, stirring until spices are fragrant, about 30 seconds. Season with salt and pepper.
Transfer potatoes to the bowl with chorizo.
4. Char the Peppers and Scallions
Heat remaining tablespoon of oil in skillet over high heat until shimmering.
Add scallion whites/light greens and diced poblano pepper. Cook, stirring, until charred—about 2 minutes. Season with salt and pepper.
Transfer mixture to bowl with potatoes and chorizo. Toss to combine.
Return everything to the skillet.
What others are reading
5. Add the Eggs
Create four wells in the hash mixture.
Break each egg into a small bowl and pour into a fine mesh strainer to remove excess loose white.
Gently slip each egg into a well.
Drizzle eggs with a few drops of olive oil and season with salt/pepper.
Bake in a preheated 375°F oven until whites are just set and yolks are runny—about 10 minutes.
6. Garnish & Serve
Spoon hash onto plates. Garnish with scallion greens, chopped cilantro, and diced avocado.
Serve immediately with salsa verde and warm corn tortillas for wrapping.
Secrets for Extra Crispy Potatoes
- Parboil then chill: Placing parboiled potatoes in the refrigerator for an hour before frying helps maximize crispness by reducing moisture, which leads to better browning.
- Generous oil: Don’t be shy with olive oil—adequate fat renders a satisfyingly crisp crust.
- Don’t overcrowd: Fry potatoes in a single layer for even cooking. If needed, fry in batches.
- High heat finish: A hot skillet ensures the final texture is shatteringly crisp.
Flavor Variations & Add-Ons
This hash recipe is endlessly adaptable. Try these substitutions or additions to make it your own:
- Add cheese: Sprinkle shredded Manchego or sharp cheddar before the last 5 minutes of baking.
- Swap the sausage: Use Mexican chorizo or other smoky sausage for a different regional accent.
- Add more veggies: Toss in sautéed bell peppers, jalapeños, or mushrooms.
- Herb twist: Garnish with fresh parsley, basil, or chives for extra freshness.
Serving Suggestions
- Brunch centerpiece: Serve with chilled sangria, coffee, or orange juice.
- Build-your-own tacos: Arrange hash, eggs, avocado, and salsa on platters for guests to build breakfast tacos.
- For dinner: Add a green salad and crisp white wine for a complete meal.
Storage, Make-Ahead Tips, and Leftovers
- Make-ahead: Parboil and chill potatoes in advance; prep vegetables the night before.
- Leftovers: Store hash (without eggs) in an airtight container in the fridge for up to 2 days.
- Reheating: Crisp leftovers in a hot skillet with a splash of oil; fry fresh eggs for serving.
Nutrition & Dietary Info
| Nutrient | Value (Approximate Per Serving) |
|---|---|
| Calories | 410 |
| Protein | 17g |
| Fat | 18g |
| Carbohydrates | 48g |
| Fiber | 7g |
Values will vary based on recipe changes and brands used.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, sweet potatoes work well and add a subtle sweetness, but expect a slightly softer texture and different flavor profile.
Q: What type of chorizo is best?
A: Spanish chorizo is preferred for its firm texture and smoky paprika flavor. Mexican chorizo is softer and spicier—either will work, but Spanish is traditional for this hash.
Q: Is this recipe gluten-free?
A: The hash itself is gluten-free if using certified gluten-free chorizo. Use corn tortillas (not flour) for serving.
Q: How do I make it vegetarian?
A: Substitute chorizo with sautéed mushrooms, soy-based sausage, or tempeh and amp up the spices for depth of flavor.
Q: How do I get perfectly runny yolks?
A: Bake just until whites set and yolks are still jiggly. Every oven is different, but 10 minutes at 375°F is a good starting point.
Expert Tips for Success
- Use a cast iron skillet: Ensures even heat and superior crisping.
- Let potatoes drain and dry thoroughly: Moisture is the enemy of crispness!
- Don’t over-mix: Toss gently to preserve the crispy edges.
- Add eggs last: Maximize control over cooking time for perfectly runny yolks.
- Finish with fresh herbs and creamy avocado: Cuts through the richness and adds color.
Conclusion: A Breakfast Dish Worth Waking Up For
This crispy potato and chorizo hash combines everything great about Spanish breakfast—bold flavors, varied textures, and satisfying nutrition. With just a little planning and attention to technique, you’ll enjoy a meal that’s as rewarding to make as it is to eat. The harmony of crispy potatoes, spicy chorizo, charred vegetables, and fresh toppings is sure to make this hash an instant favorite at your table.
Sources & Inspiration
Inspired by J. Kenji Lopez-Alt’s Food Lab at Serious Eats and Spanish breakfast traditions.
Similar Articles
Read full bio of medha deb
