Roasted Potato Hash with Chorizo and Eggs is a hearty skillet breakfast that does double-duty as breakfast-for-dinner.
I love going out for breakfast, although it’s not something we do very often. But when we do, if potato hash is on the menu you can bet I will be ordering it. It’s one of my favorite breakfast entrees. So, creating this dish to enjoy at home was a definite must.
What’s in Potato Hash?
Potato hash commonly includes diced potatoes, onions, and peppers. I prefer baby red or white potatoes, red or sweet onion, and green and red bell peppers. But hash is very versatile and can easily be adjusted to your own preferences. For example, use sweet potatoes instead of red or white potatoes; add poblano or jalapeno peppers for a spicier kick.
Hash is the perfect dish for using up odds and ends in your fridge. Add leftover veggies from last night’s dinner or use a combination of potatoes. Change up the seasonings. Add the flavors you love.
This Roasted Potato Hash gets a spicy, meaty edge from Mexican chorizo. And the addition of fried eggs on top turns this hash into a complete meal. Garnishes like pickled jalapenos, scallions, cilantro, sour cream, and salsa add more flavor and texture.
How to prepare
A cast-iron skillet is essential for making hash. I like roasting the potatoes, onions, and peppers in the oven, and the cast-iron helps the potatoes brown and turn crispy.
- Cut the baby potatoes in half; larger potatoes can be cut into fourths. Add to the skillet.
- Cut the onions and peppers in a large dice. Add to the skillet.
- Season with oil, paprika, salt, and pepper. Toss to coat.
- Roast for approx. 30-35 minutes, stirring once.
- Meanwhile, brown the chorizo and drain.
- When potatoes are almost done, fry the eggs in a non-stick skillet.
- Combine the chorizo with the roasted potatoes, top with the eggs, and add garnishes.
How to serve
This dish can be served by itself as a complete breakfast and will serve 2-3 people. If serving alongside some sweet items like pastries or pancakes, this hash recipe will serve up to four people. Potato hash is also substantial enough to serve for dinner. This recipe will serve two hearty appetites.
If you are looking for a hearty weekday breakfast or a savory brunch item for the weekend, I’m sure your family will love this Roasted Potato Hash with Chorizo and Eggs. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your hash creation.
More breakfast recipes to try
- Brunch Bowl with Herb Bacon and Roasted Tomatoes
- Chorizo Huevos Rancheros
- Pepper and Potato Hash
- Tater Tot Breakfast Casserole
- Ultimate Breakfast Sandwich
- Sausage Apple Cheddar Galette
- Sausage, Butternut, and Gruyere Quiche
Roasted Potato Hash with Chorizo and Eggs
- 24 ounces baby potatoes red or white
- 1/2 large red onion
- 1/4 green bell pepper
- 1/4 red bell pepper
- 1 tablespoon oil
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 ounces Mexican chorizo
- 2 - 4 eggs
- salt and pepper, to season eggs
- 2 scallions chopped
- pickled jalapenos
- sour cream
- Preheat the oven to 400 degrees.
- Cut the baby potatoes in half. Cut the onion and bell peppers in a large dice. Add the potatoes, onion, and peppers to a large cast-iron skillet. Add the oil, paprika, salt, and pepper and toss to coat. Bake for 35 minutes, stirring after 20 minutes. The potatoes should be tender, golden brown and crispy around the edges.
- Meanwhile, cook the chorizo in a medium skillet over medium heat until cooked through, approx. 8-10 minutes. Break apart the chorizo as it cooks. Transfer the chorizo to a paper towel-lined plate and set aside.
- In a separate skillet, fry eggs to desired doneness. Season with salt and pepper.
- When potatoes are ready, add the chorizo and stir to combine. Top the potato mixture with the fried eggs. Garnish with various toppings. Serve.