Potato & Chorizo Hash
This potato hash with chorizo is my kind of comfort food – golden, crispy potatoes tossed with smoky chorizo, onions, and a little garlic, then topped with a soft egg. It’s the perfect balance of spicy, savoury, and satisfying. I often make it for a weekend brunch or a lazy dinner when I want something hearty without too much effort. One pan, big flavour, and barely any washing up – what’s not to love?
Ingredients
- 3 large potatoes, diced (about 750g)
- 200g chorizo, diced
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1tsp minced garlic
- 2 peppers, diced
- Flat-leaf parsley, to serve
- Salt & pepper, to season
Instructions
- Cover diced potatoes with cold water and season generously with salt. Bring to boil over high heat, and boil for 5 minutes or until potato can be just pierced with a fork or skewer.
- Drain potatoes and return to the pot, and give a slight shake to roughen the potatoes edges. Set aside.
- In a large skillet, heat olive oil over medium heat and cook onions for 2-3 minutes or until just starting to soften. Stir through garlic.
- Add chorizo and red peppers and cook an additional 5 minutes.
- Add the potatoes and spread evenly to create a single layer with the chorizo to ensure everything can cook evenly, and increase heat to medium-high.
- Fry for ten minutes, turning the potatoes and chorizo regularly to ensure they cook evenly on all sides.
- Season with salt and pepper before transferring to a plate, garnishing
with fresh parsley, and serve hot.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 44mgSodium: 717mgCarbohydrates: 55gNet Carbohydrates: 0gFiber: 6gSugar: 5gSugar Alcohols: 0gProtein: 19g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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More Brunch Recipes
Potato Hash with Chorizo recipe
Embracing Brunch the Aussie Way
Potato Hash with Chorizo is one of those dishes that makes me feel like I’m bringing a little piece of Australia into my Scottish kitchen. As an Australian, brunch is basically part of my DNA. I’ve spent countless sunny mornings back home brunching beside rivers and harbours, sunglasses on, coffee in hand, and something delicious on my plate – usually shakshuka or some very over-the-top avocado toast. Brunch in Scotland though? Not quite the same. It’s not the cultural institution it is back home or even in the States. But when you’ve got a recipe like this potato hash with chorizo in your repertoire, it’s impossible not to bring brunch to life wherever you are.
Especially during these brutally cold Scottish winters. You know the kind I mean – where the wind howls through your windows and it never quite gets light outside. That’s when a hot mug of green tea and a plate of crispy, spicy fried potatoes really comes into their own. It becomes more than brunch – it becomes warmth, it becomes survival and it becomes joy. And honestly, it helps make the darkness feel just a little bit brighter.
This week I’m back at work after a couple of weeks off over Christmas, and I’m clinging to the idea of weekend brunch like a lifeline. The thought of this golden, glistening potato hash waiting for me on Saturday morning is what’s getting me through the workdays. That and the never-ending stream of green tea.
All About That Chorizo
Potato hash itself is a beautifully simple thing. Take some diced potatoes, fry them up in a hot pan until they’re golden and crispy on the outside and fluffy on the inside, and you’re good to go. But of course, I can never leave well enough alone. I’m a chorizo girl through and through, and I absolutely swear by adding it to hash. The spicy, smoky sausage releases all these delicious oils as it cooks, and those oils coat the potatoes like a dream. It’s what takes a good hash and turns it into something properly exciting.
I know people can get a bit sniffy about using chorizo too much, but for me, it’s perfect for brunch. It’s a shortcut to serious flavour, and when you’re dealing with short daylight hours and that never-ending Scottish drizzle, shortcuts are more than welcome. Plus, I just think it’s delicious – no justification needed beyond that.
Of course, if you’re not a chorizo fan, you can easily skip it or sub in another sausage, but you’ll miss out on that beautiful red tint it gives everything. It turns the potatoes golden with just a hint of spice. Add a little sweetness and crunch from red peppers, some onion for depth, and you’re pretty much on your way to the perfect brunch plate.
Beyond Brunch
This potato hash with chorizo isn’t just for lazy weekends. It’s the kind of dish that earns its keep all week long. Sure, I make it for brunch when I want to feel a bit fancy, but I’ve also tossed it beside roast chicken, fried eggs, or even just eaten it solo straight from the pan when I can’t be bothered making anything else.
It’s colourful, full of flavour, and comes together with almost no brainpower required – which, frankly, is ideal some nights. It feels a bit like cheating, but in a good way. Like you’ve made something impressive without actually putting in the effort. And who doesn’t want that kind of win on a Wednesday?
What I love most is how little it asks of you. A chopping board, a frypan, and maybe ten minutes of your attention. After that, it does its own thing. Crispy, golden, spicy – it just works.
Ingredients Breakdown
Now, let’s get into the ingredients. The backbone of this recipe is, of course, the humble potato. Diced into small cubes and fried until perfectly golden, they’re the crispy, fluffy star of the show. I usually go for something starchy so they cook up just right. Next comes the chorizo – diced and pan-fried until it releases all that beautiful oil. It’s what gives the whole dish that rich, smoky flavour and its signature colour.
Onions and garlic form the flavour base, and I use both generously. The onions bring sweetness, the garlic brings punch, and together they add depth that lifts the whole dish. The red peppers add brightness – both in taste and colour – and I love the way they soften and caramelise slightly in the pan. A little olive oil to get everything going, and salt and pepper to season it all to perfection.
I always finish it with flat-leaf parsley for a bit of freshness. It’s not strictly necessary, but I think it ties everything together and makes it feel just a little bit more put-together. Simple ingredients, sure, but when treated well, they create something that’s so much more than the sum of its parts. That’s the magic of good brunch food, really. No bells, no whistles. Just big flavour, cooked with love.
This looks so good! Thanks for the recipe dear.
Jessica | notjessfashion.com
Yum! These potatoes are perfectly crispy
They’re soooo good!!
I made this for breakfast this morning and it was incredible! Thanks so much for sharing the recipe!
So glad you liked it! ❤❤❤
How do you go from Australia to Scotland? That’s quite a change. Despite that brunch isn’t a thing there — this hash recipe would be good from breakfast and brunch right through to dinner!
It’s such a big move, I know! However it’s so beautiful here I have no regrets – especially given how much I love the rain, the cold, and comfort food xx
I love making this for lunch, especially when I have some leftover boiled potatoes on hand. It’s a tasty and easy meal!
I am so glad you like it! And using up leftover boiled totties is a brilliant idea!
This looks fantastic. I absolutely must give this recipe a try. My family will love it too I’m sure. It’s super easy to make which is great for busy mum like me!
I hope they all enjoy it!