Chorizo, Egg, & Potato Hash

I live in Arizona, as you might remember, so I am a big fan of chorizo, which is a smoky, lightly spicy (usually) pork sausage with a beautiful deep red-orange color. I’ve used it before in a number of my favorite recipes, such chili, a chicken and chorizo bake, and another sort of hash with beans, chorizo, and brown rice. Kramer brought some home from the store the other day, but we were both feeling kind of tired and lazy and didn’t feel like cooking a complicated meal. We decided to make a quick and delicious hash with ground chorizo, scrambled eggs, roasted red potatoes, onions, peppers, and tomatoes, and we topped it all off with a fried egg, because as we all know, egg yolk is nature’s perfect sauce. I could eat this for any meal of the day, and if you’ve never had chorizo before, you need to try it! You don’t really need any spices for this, either, because chorizo is so flavorful. Just go ahead and cook this up for a fast and hearty Southwestern meal.


Chorizo, Egg, & Potato Hash
Your ingredients.

Chorizo, Egg, & Potato Hash
First, wash and dice your potatoes into quarters, toss with olive oil, salt, pepper, red pepper flakes, and garlic powder, and place on a baking sheet that’s lined and/or sprayed with Pam. Bake at 425 degrees F for 15-20 minutes, until golden and crisp.

Chorizo, Egg, & Potato Hash
Heat about a tablespoon of oil in a large frying pan, and saute the diced onion and pepper for five minutes.

Chorizo, Egg, & Potato Hash
Add in the chorizo and break up with a wooden spoon, and cook for about 8 minutes.

Chorizo, Egg, & Potato Hash
Whisk three or four eggs in a separate bowl and pour into the pan with the chorizo. Toss with the wooden spoon to incorporate the egg throughout the chorizo, onions, and peppers, until the eggs are cooked and scrambled.

Chorizo, Egg, & Potato Hash
The potatoes should be ready by now.

Chorizo, Egg, & Potato Hash
Add the roasted potatoes in with the chorizo mixture and toss to heat through.

Chorizo, Egg, & Potato Hash
Serve with tomatoes, sour cream, salsa…whatever you like!

Chorizo, Egg, & Potato Hash
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4-5 red potatoes, quartered
1/4 cup + 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 onion, diced
1 green bell pepper, diced
1 pound ground chorizo
3-4 eggs, lightly beaten + 1 fried egg for each plate you’re serving
1 tomato, diced
sour cream, salsa, hot sauce (for serving)

1. Preheat your oven to 425 degrees F. Wash and quarter your potatoes and toss with 1/4 cup of olive oil, salt, pepper, red pepper flakes, and garlic powder. Roast for 15-20 minutes, until golden and crispy. Take out when ready, don’t worry about them cooling a bit, as you’ll heat them back up in a few minutes.

2. Heat 1 tablespoon of olive oil in a large frying pan and saute the diced onion and bell pepper for 5 minutes. Add in the chorizo and cook for another 8 minutes, breaking up with a wooden spoon. Add in the whisked eggs (3 or 4, depending on how many you want/how many people you’re serving) and cook for five or so minutes, until the eggs are scrambled.

3. While the eggs scramble in the chorizo mixture, fry however many eggs for however many people you’re serving (1 fried egg for each plate). Add in the roasted potatoes to the chorizo mixture and serve with the fried egg, diced tomatoes, salsa, sour cream, hot sauce, or whatever else you like. Serves 3-4.

9 Responses

  1. Julie says:

    This looks delicious! I love chorizo. Just had it as a “topping” to steamed mussels recently. I’m going to try to make it for brunch sometime. What else can you serve this with?

  2. Made this tonight for dindin. Was wonderful! Thx :)

  3. Priscilla A. says:

    I made this for breakfast this morning and it was delicious–incredible flavor! It doesn’t need the fried egg, tomato, sour cream, hot sauce, or salsa added at the end. These just cover up the wonderful flavor. I didn’t have red potatoes so used Russet potatoes. I will make this again and again!

  4. Malar Gandhi says:

    Wow’ pictures are very tempting…makes me very hungry’ love the recipe so much…can’t wait to try them…

  5. [...] fries and mashing. They tend to come apart when cooked, so they’re not great for dishes like Potato Hash.Some examples: Russet (aka Idaho), Norchip, Goldrush, Norkotah, Long white, Jewel Yam, Japanese [...]

  6. [...] fries and mashing. They tend to come apart when cooked, so they’re not great for dishes like Potato Hash.Some examples: Russet (aka Idaho), Norchip, Goldrush, Norkotah, Long white, Jewel Yam, Japanese [...]

  7. […] fries and mashing. They tend to come apart when cooked, so they’re not great for dishes like Potato Hash. Some examples: Russet (aka Idaho), Norchip, Goldrush, Norkotah, Long white, Jewel Yam, Japanese […]

  8. […] Read all the instructions at crepesofwrath.net […]

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