This breakfast hash combines the rich flavours of Spanish chorizo with crispy potatoes and runny eggs. It’s a straightforward morning meal that doesn’t ask much of you besides a bit of chopping and frying, yet delivers plenty in return.
The combination works brilliantly on weekend mornings. The spicy chorizo releases its oils while cooking, coating the potatoes with a lovely orange colour and distinctive paprika flavour. Adding the spice mix of cayenne, garlic powder and paprika gives everything an extra kick without overwhelming the dish.
I find the texture contrast particularly good in this recipe. The crispy outside of the potatoes against their fluffy centres, the slight chew of the chorizo, and then the silky egg yolk that coats everything when you cut into it. The spring onions and fresh tomato add a bit of brightness to balance the richness.
You can adjust the heat level to suit your taste. The recipe calls for both cayenne and chilli oil, but you can dial either back if you prefer a milder breakfast. The garlic oil adds another layer of flavour to the potatoes right from the start of cooking.
This hash doesn’t require any fancy techniques or equipment, just a good frying pan and a bit of patience while the potatoes crisp up properly. Don’t rush this step, as getting the potatoes right makes all the difference to the finished dish.
It’s a filling breakfast that will keep you going well into the afternoon. You might want to add a slice of sourdough toast on the side for mopping up any leftover egg yolk and spicy oil. Serve it straight from the pan for the best experience, ideally with a strong cup of tea or coffee to complete your morning.
Sizzling Spanish Chorizo Breakfast Hash
Ingredients
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tbsp garlic oil
- 2 baking potatoes, diced into 1cm cubes
- 100g chorizo, sliced
- 1 red onion, finely diced
- 2 eggs
- Chilli oil for frying eggs
- 2 spring onions, sliced
- 1 medium tomato, diced
Directions
- Wash and dice the potatoes into 1cm cubes. There’s no need to peel them unless preferred.
- Heat the garlic oil in a large frying pan over medium-high heat.
- Add the diced potatoes to the pan and cook for about 10 minutes, stirring occasionally until they begin to soften.
- Meanwhile, dice the red onion and slice the chorizo.
- Add the onion and chorizo to the pan with the potatoes and continue to cook for another 5 minutes.
- Sprinkle the garlic powder, cayenne pepper, and paprika over the mixture and stir well to combine.
- Continue cooking for another 3-4 minutes until the potatoes are golden and crispy on the outside and tender inside.
- In a separate pan, heat a small amount of chilli oil and fry the eggs to your liking (sunny side up works best).
- Divide the hash between two plates, top each with a fried egg, and garnish with sliced spring onions and diced tomato.
- Serve immediately while hot.
