Chorizo Breakfast Hash Potatoes and Egg
The secret to perfectly cooked potatoes in a Chorizo Breakfast Hash? Cold soaking and parboiling the potatoes! This Mexican inspired breakfast recipe features crunchy potatoes, flavorful chorizo, peppers and onion; it’s great served with warm tortillas, eggs, and avocado.
If you love a plate of perfectly cooked breakfast potatoes, this chorizo hash is the recipe for you.
A couple extra (pretty easy) steps will have your potatoes perfectly cooked, every time. The potatoes are soaked in cold water then parboiled, to draw out the starchiness and cook them through perfectly, before getting pan fried in rendered chorizo fat.
It’s an incredibly easy dish to throw together for a family. Top with this avocado sauce and serve inside of warm tortillas with eggs!
The Grocery List
Step by Step
Serving suggestion: Top with shredded cheese and serve with warm tortillas, sliced avocado, and eggs however you like ’em.
3 Tips for the Perfect Potatoes
Want perfectly cooked potatoes with that signature crispy exterior and creamy smooth interior? Here’s how to do it:
- Soak the potatoes in cold water. This step removes starch from the potatoes, helping them to crisp up when cooked.
- Boil before frying. Boiling the potatoes helps cook them all the way through, making it easier to achieve a buttery soft interior.
- Pan fry until golden all over. Continue to toss the parboiled potatoes in oil (or rendered chorizo fat 😍) until crispy and golden brown all over.
More Latin Breakfast Recipes
Buen provecho,
Chorizo Breakfast Hash Potatoes and Egg
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: breakfast, brunch, entree, main dish
- Method: pan fried
- Cuisine: Mexican, Latin, Spanish
Description
The secret to perfectly cooked potatoes in a Chorizo Breakfast Hash? Cold soaking and parboiling the potatoes! This Mexican inspired breakfast recipe features crunchy potatoes, flavorful chorizo, peppers and onion; it’s great served with warm tortillas, eggs, and avocado.
Ingredients
- 4 yukon gold potatoes (about 4 cups cubed), cubed
- 1 lb chorizo*
- 1 pepper (bell pepper, poblano, etc.), diced
- 1/2 yellow onion, diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- optional additions: warm tortillas, grated cheese, avocados, eggs
Instructions
- Soak & boil the potatoes. After dicing your potatoes, add to a bowl of cold water to soak for 10 minutes. While those soak, bring a pot of salted water to a boil. Strain the potatoes from the cold water and transfer into the pot of boiling water to cook until fork tender, about 5-10 minutes.
- Cook the chorizo and potatoes. While potatoes boil, add the chorizo to a large pan over medium high heat. Break up chorizo as it browns and remove from the pan once fully cooked. Once potatoes are fork tender, strain and add to the pan with rendered chorizo fat. Cook until they begin to turn crispy, 10-20 minutes.
- Add chorizo, pepper, onion, and seasonings. Toss the cooked chorizo, diced pepper and onion into the pan and season everything with paprika, garlic powder, onion powder, salt and pepper. Toss to coat evenly with the spices.
- Finish & serve. Continue to cook everything until the veggies are cooked to your desired doneness, adding a teaspoon of oil if necessary. Serve with whatever you like (cheese, fried eggs, sliced avocado, and/or tortillas). Enjoy!
Notes
*I recommend using raw chorizo (without casing, if possible) to render lots of fat to cook the potatoes with.