Chorizo -and -Potato- Hash -Recipe.

Introduction

This hearty and flavorful Roasted Potato and Chorizo Hash is the perfect comfort food that brings together the best of rustic cooking. Crispy golden potatoes meet smoky, spiced chorizo in a symphony of textures and flavors that will satisfy any appetite.

What makes this dish truly special is the technique of roasting the potatoes separately first, ensuring they develop a beautiful golden crust while maintaining a fluffy interior. The chorizo releases its rich, paprika-infused oils as it cooks, creating a flavorful base that elevates every other ingredient in the pan.

Originally inspired by Spanish and Latin American cuisine, this hash has become a beloved staple in kitchens worldwide. It’s incredibly versatile – serve it as a robust breakfast with a fried egg on top, enjoy it as a satisfying brunch dish, or even make it the star of a casual dinner. The combination of savory chorizo, perfectly seasoned vegetables, and those irresistibly crispy potatoes creates a meal that’s both elegant enough for guests and comforting enough for a cozy family dinner.

Ingredients

For the Hash:

2 lbs (900g) small potatoes (Yukon Gold or red potatoes work best)
8 oz (225g) chorizo sausage, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
1/4 cup fresh parsley, chopped

Optional Toppings:

4-6 eggs (fried or poached)
1/2 cup shredded cheese (cheddar or Manchego)
Green onions, sliced
Hot sauce
Sour cream

Instructions

S1: Prepare the Potatoes

Preheat your oven to 425°F (220°C).
Wash and cube the potatoes into 1-inch pieces (leave skin on for extra texture and nutrients).
Toss the cubed potatoes with 2 tablespoons olive oil, salt, and pepper.
Spread on a large baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.

S2: Cook the Chorizo

While potatoes are roasting, heat a large cast-iron skillet or heavy-bottomed pan over medium heat.
Add the diced chorizo and cook for 5-6 minutes until it releases its oils and becomes crispy.
Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

S 3: Sauté the Vegetables

In the same pan with the chorizo fat, add the remaining tablespoon of olive oil if needed.
Add the diced onion and cook for 3-4 minutes until softened.
Add the bell peppers and cook for another 5 minutes until they start to soften.
Add the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.

S 4: Combine and Finish

Add the roasted potatoes back to the skillet with the vegetables.
Return the cooked chorizo to the pan.
Toss everything together and cook for 3-4 minutes to let the flavors meld.
Season with salt and pepper to taste.
Sprinkle with fresh parsley.

5: Serve

If adding eggs, create small wells in the hash and crack eggs into them.
Cover the pan and cook for 3-5 minutes until egg whites are set but yolks are still runny.
Alternatively, fry or poach eggs separately and place on top.
Serve immediately with optional toppings like cheese, green onions, hot sauce, or sour cream.

Tips for Success

Potato Choice: Waxy potatoes like Yukon Gold hold their shape better than russets, which can become too fluffy.
Don’t Overcrowd: Use a large enough pan to avoid steaming the ingredients.
Chorizo Type: Spanish chorizo (cured and firm) works best, but Mexican chorizo (fresh) can also be used – just cook it longer to remove excess moisture.
Make-Ahead: You can roast the potatoes and cook the chorizo ahead of time, then combine everything when ready to serve.
Crispy Texture: For extra crispy potatoes, pat them dry before seasoning and roasting.

Variations

Breakfast Hash: Add scrambled eggs directly into the hash
Vegetarian: Replace chorizo with diced mushrooms and extra smoked paprika
Spicy: Add diced jalapeños or a pinch of cayenne pepper
Mediterranean: Use Italian sausage instead of chorizo and add sun-dried tomatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4-6 people

Conclusion

This Roasted Potato and Chorizo Hash is more than just a recipe – it’s a celebration of simple ingredients transformed into something extraordinary. The magic happens when the crispy, golden potatoes meet the smoky richness of chorizo, creating layers of flavor and texture that make every bite satisfying.

What makes this dish truly shine is its adaptability. It’s equally at home on a lazy Sunday brunch table as it is serving as a quick weeknight dinner solution. The technique of roasting the potatoes separately ensures you’ll achieve that perfect contrast of crispy exterior and fluffy interior that elevates this hash above the ordinary.

The beauty of this recipe lies not just in its delicious results, but in its forgiving nature. Feel free to experiment with different vegetables based on the season or your preferences, adjust the spice level to your taste, or make it your own with creative toppings. Whether you’re cooking for a crowd or just treating yourself to something special, this hash delivers comfort food satisfaction with a touch of sophistication.

Once you master this technique, you’ll find yourself returning to this recipe again and again. It’s the kind of dish that brings people together around the table, fills the kitchen with incredible aromas, and creates those memorable moments that make cooking so rewarding. Enjoy every crispy, flavorful bite!

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