chorizo breakfast hash, tender bell peppers, and a runny fried egg on top. That right there is the kind of breakfast that makes you slow down and actually sit at the table. I first made this on a rainy Saturday morning when I had half a pound of Mexican Chorizo Breakfast Hash hanging out in the fridge, and honestly, I haven't stopped making it since. The whole thing comes together in one skillet, uses simple everyday ingredients, and it feeds the whole family without breaking the bank.
If you love cozy skillet meals, you might also enjoy our Easy Classic Breakfast Sausage recipe or our Easy Breakfast Potatoes Recipe , Easy Chocolate Babka recipe for more quick, satisfying morning ideas. But this one, with its smoky Chorizo Breakfast Hash and golden hash browns layered together, is a serious crowd-pleaser on its own.
Why You'll Love This Chorizo Breakfast Hash
- Great for breakfast for dinner too, no judgment here.
- One skillet, less cleanup, more time for coffee.
- Budget-friendly, under $7 for 4 servings.
- Bold, smoky, spicy flavor that actually wakes you up.
- Totally customizable with your favorite toppings.
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Chorizo Breakfast Hash inGredients
Simple, fresh pantry staples are all it takes.
See Recipe Card Below This Post For Ingredients Quantities
- Baby red potatoes : These hold their shape beautifully when boiled and then pan-fried. The thin skin crisps up nicely without peeling.
- Cooking oil : Split between cooking the Chorizo Breakfast Hash and crisping the potatoes. A neutral oil like vegetable or avocado works great.
- Mexican chorizo : This is the star of the dish. It brings smoky, spicy, paprika-rich flavor and renders its own fat into the pan, which helps cook everything else.
- Yellow onion : Sweetens and softens as it cooks, adding a mellow depth that balances the spice of the Chorizo Breakfast Hash .
- Green bell pepper : Adds a slight bitterness and fresh color that cuts through the richness of the meat and potatoes.
- Salt and pepper (pinch): Season each layer as you go for the best flavor throughout.
- Chili powder : Goes right onto the potatoes and adds a warm, earthy heat that ties everything together.
- Green onions, sliced : Sprinkled on top fresh, these add a gentle pop of color and a mild onion bite right before serving.
- Eggs, fried : A runny yolk on top is not required, but it absolutely takes this hash to another level. That golden yolk runs right into the potatoes and makes everything extra rich.
- Sour cream : Cool and tangy, it's a perfect contrast to the heat of the Chorizo Breakfast Hash .
- Salsa : Brightens the whole plate with acidity and freshness. Use your favorite store-bought or homemade version.
How to Make Chorizo Breakfast Hash
Boil the potatoes: Wash your baby red potatoes well and place them whole in a large sauce pot. Cover with cold water and bring to a boil over high heat. Boil for 7 to 10 minutes until they're fork-tender but still holding together. You don't want mushy potatoes here. Drain them and let them cool slightly so they're easier to handle.
Cook the chorizo: Heat your large skillet over medium and add 1 tablespoon of cooking oil, swirling to coat the surface. If your Chorizo Breakfast Hash is in links, squeeze it out of the casing. Add it to the pan and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon as it goes. You want it browned and a little crispy around the edges. Scoop it out with a slotted spoon into a bowl and set aside, but leave any drippings in the pan, that's flavor.
Saute the vegetables: Dice the bell pepper and yellow onion. In that same skillet with all the Chorizo Breakfast Hash drippings, add the vegetables along with a pinch of salt and pepper. Saute over medium heat for 5 to 7 minutes until they've softened and picked up some golden color around the edges. Scoop them out into the bowl with the chorizo.
Crisp the potatoes: Dice your cooled potatoes into ¼-inch cubes. Add the remaining tablespoon of oil to the skillet and swirl to coat. Add the potatoes with a pinch of salt, pepper, and the chili powder. Cook for about 10 minutes, stirring only occasionally so the bottoms get a chance to brown. You're going for crispy, golden edges with a soft center.
Combine and finish: Add the cooked Chorizo Breakfast Hash and vegetable mixture back into the skillet with the potatoes. Stir everything together and let it warm through for a minute or two. Scatter the sliced green onions over the top. Divide the hash between four plates.
Top and serve: Add a fried egg to each plate if using, then a dollop of sour cream and a spoonful of salsa. Serve right away while everything is hot and the egg yolk is still runny.
Swaps AND VARIATION
- No baby red potatoes? Russet or Yukon gold potatoes work fine. Just dice them a little smaller so they cook evenly.
- Spanish chorizo instead of Mexican: Spanish Chorizo Breakfast Hash is cured and firm, so you'll dice it rather than crumble it. It still tastes amazing, just a different texture.
- Red or orange bell pepper: Any color works. Red and orange are a little sweeter, which is a nice contrast to the spicy Chorizo Breakfast Hash .
- No sour cream? Plain Greek yogurt is a great substitute with a similar tangy, cool flavor.
- Egg-free option: Skip the eggs entirely. The hash is hearty and flavorful on its own.
equipment For Chorizo Breakfast Hash
- Large sauce pot
- Large skillet (cast iron works beautifully here)
- Slotted spoon
- Knife and cutting board
Storage and Reheating
Store leftover hash (without the egg, sour cream, and salsa) in an airtight container in the refrigerator for up to 4 days. It reheats really well in a skillet over medium heat with just a tiny drizzle of oil, which helps bring back some of that crispiness.
You can also freeze the cooked hash without the toppings for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop. Add fresh toppings when serving.
Microwaving works in a pinch, but you won't get the same crispy texture. The skillet method is worth the extra two minutes.sh in a skillet over medium heat for 5 to 8 minutes, stirring occasionally, until heated through and the potatoes crisp back up a little. The microwave works in a pinch but the texture won't be as good. The hash also freezes well for up to 2 months without the toppings.
expert tips
- Don't skip the boil: Pre-boiling the potatoes is the secret to getting a crispy outside without a raw center. Raw potatoes take forever to cook through in a skillet.
- Let the potatoes sit: Stir them only occasionally during the 10-minute crisp time. Every time you move them you're interrupting the browning process.
- Season in layers: Add salt and pepper at each stage, to the vegetables and the potatoes separately. It makes a real difference in the depth of flavor.
- Use the chorizo drippings: Don't wipe out the skillet between the Chorizo Breakfast Hash and the vegetables. All that paprika-stained oil adds massive flavor to everything that cooks after it.
- Cast iron is your best friend: If you have a cast iron skillet, use it here. It holds heat better and gives the potatoes an incredible sear.
FAQ
Can I have chorizo for breakfast?
Absolutely. Mexican Chorizo Breakfast Hash is one of the best medium meats out there. It's packed with flavor, cooks quickly, and pairs perfectly with eggs, potatoes, and peppers. It's spicier than regular sausage, so if you're making it for young kids, just go lighter on the chili powder in the hash.
Is chorizo a good breakfast sausage?
Yes, and in a lot of ways it's better than traditional breakfast sausage for dishes like this. It has a bolder, smokier flavor, it renders out its own flavorful fat that helps cook the rest of the ingredients, and it makes any hash or scramble taste like something you'd order at a great brunch spot.
How long can chorizo be left unrefrigerated?
Raw Mexican Chorizo Breakfast Hash should not sit out for more than 2 hours at room temperature. Once cooked, the hash should be served promptly and leftovers refrigerated within 2 hours as well. For the best safety and quality, store leftovers in a sealed container and eat within 4 days.
How long does breakfast chorizo take to cook?
Mexican Chorizo Breakfast Hash typically takes about 5 to 7 packed over medium heat to cook through and get a little crispy. You'll know it's done when it's browned all over and no longer pink. Break it up as it cooks so you get those delicious little crispy bits throughout the hash.
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Pairing
These are my favorite dishes to serve with Chorizo Breakfast Hash
Chorizo Breakfast Hash
Ingredients
Method
- Wash the potatoes thoroughly and place them in a large sauce pot. Cover the potatoes with water, put a lid on the pot, and bring it to a boil over high heat. Once boiling, cook the potatoes for 7-10 minutes, or until tender enough to pierce with a fork but not falling apart. Drain the potatoes and set them aside to cool slightly.
- While the potatoes are boiling, heat a large skillet over medium heat. Add 1 tablespoon of cooking oil and swirl to coat the skillet. Add the chorizo (if in links, squeeze it out of the casing) and cook for 5-7 minutes, breaking it apart into smaller pieces. Once browned and crispy, use a slotted spoon to remove the cooked chorizo from the skillet and set it aside in a bowl.
- While the chorizo is cooking, dice the bell pepper and onion. Once the chorizo is removed, add the diced onion and bell pepper to the skillet, along with a pinch of salt and pepper. Sauté for 5-7 minutes until the vegetables are softened and lightly browned. The vegetables will pick up some of the flavor from the browned bits in the skillet. Remove the vegetables with the slotted spoon and add them to the bowl with the chorizo.
- Dice the boiled potatoes into ¼-inch cubes. After removing the vegetables from the skillet, add the remaining tablespoon of oil and swirl to coat. Add the diced potatoes, along with a pinch of salt, pepper, and ½ teaspoon of chili powder. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
- Once the potatoes are crispy, return the chorizo, bell pepper, and onion to the skillet. Stir everything together until well combined. Garnish with sliced green onions.
- Divide the hash evenly among four plates. If desired, top with a fried egg, a dollop of sour cream, and a spoonful of salsa.
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