There are breakfasts that satisfy, and then there’s chorizo breakfast hash—the kind of meal that fills your kitchen with sizzling, spicy aromas and promises a truly satisfying start to the day.
This one-skillet wonder combines crispy, golden potatoes with bold, smoky chorizo, sweet bell peppers, and onions, all crowned with perfectly fried eggs whose runny yolks become a rich, velvety sauce. It’s the ultimate comfort food: hearty enough for a weekend brunch, quick enough for a weekday morning when you want something special.
Best of all, it all comes together in a single skillet, which means minimal cleanup and maximum flavor. Serve it with warm tortillas, avocado slices, or simply enjoy it as-is.
Instructions
Prepare the Potatoes
Place the diced potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 5 to 7 minutes, until the potatoes are just fork-tender but still hold their shape. Drain well and let sit in the colander for 5 minutes to steam dry. This step is essential for crispy potatoes.
Cook the Chorizo
Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spatula, for 5 to 7 minutes until browned, crispy, and cooked through. Using a slotted spoon, transfer the chorizo to a plate, leaving the rendered fat in the skillet.
Crisp the Potatoes
Add 1 tablespoon of olive oil to the skillet with the chorizo fat. Add the par-cooked potatoes in a single layer. Cook undisturbed for 4 to 5 minutes until the bottoms are golden and crispy. Stir and continue cooking for another 5 to 7 minutes, flipping occasionally, until the potatoes are crispy on all sides. Season with salt and pepper.
Sauté the Vegetables
Add the remaining 1 tablespoon of oil if the skillet looks dry. Add the diced onion and bell peppers. Cook for 4 to 5 minutes until softened. Add the minced garlic and smoked paprika (if using), cooking for 1 minute until fragrant.
Combine and Heat
Return the cooked chorizo to the skillet. Stir everything together and cook for 2 to 3 minutes until heated through. Taste and adjust seasoning if needed.
Fry the Eggs
While the hash finishes, heat a separate nonstick skillet over medium heat. Add the butter or oil. Crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks are still runny, about 2 to 3 minutes. Season with salt and pepper.
Serve
Divide the chorizo hash among plates or serve directly from the skillet. Top each serving with a fried egg. Garnish with fresh cilantro, sliced green onions, and avocado slices if desired. Serve immediately with hot sauce and warm tortillas on the side.
This Chorizo Breakfast Hash is a bold, satisfying way to start the day—spicy, crispy, creamy, and utterly irresistible.
