Few dishes satisfy quite like a warm skillet of Chorizo and Potato Hash. This flavorful, one-pan meal combines the smoky, spicy kick of chorizo with the comforting heartiness of potatoes. It's a quick and easy recipe that's perfect for breakfast, brunch, or even a weeknight dinner. Plus, the best part? It's endlessly customizable to suit your taste buds or whatever you have on hand. Let's get cooking!
Ingredients
To make this savory hash, you'll need the following:
- 2 medium-sized potatoes (Russet or Yukon Gold), peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- ½ pound chorizo sausage (Spanish or Mexican), casing removed if necessary
- 1 small onion, finely diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper, to taste
- 2 large eggs (optional, for topping)
- Chopped fresh parsley or cilantro, for garnish
Instructions
Step 1: Prep and Parboil the Potatoes
Start by parboiling the diced potatoes to ensure they cook evenly. Place the potatoes in a pot of salted boiling water, and cook for about 5 minutes until they're slightly tender but not fully cooked. Drain and set them aside to cool while you prepare the other ingredients.
Step 2: Cook the Chorizo
Heat a large skillet over medium-high heat. Add the chorizo and break it up with a wooden spoon while it cooks. Sauté for about 5-7 minutes, or until it's browned and has released its flavorful oils. Transfer the cooked chorizo to a plate, leaving the oil in the skillet.
Step 3: Sauté the Vegetables
Add the olive oil to the skillet if additional fat is needed. Toss in the diced onion, red bell pepper, and garlic. Cook them for 3-4 minutes, stirring occasionally, until the veggies are soft and fragrant.
Step 4: Crisp the Potatoes
Turn the heat to medium-high and add the parboiled potatoes to the pan. Spread them out in an even layer and press lightly with a spatula to help them crisp up. Cook the potatoes for 5-7 minutes, flipping halfway, until golden and crispy.
Step 5: Combine and Season
Return the cooked chorizo to the skillet, mixing it thoroughly with the potatoes and veggies. Sprinkle in the smoked paprika, if using, and season with salt and pepper to taste.
Step 6 (Optional): Fry the Eggs
If you'd like to add eggs, now's the perfect time! Fry or poach the eggs in a separate pan or directly on top of the hash. Cook them to your preferred doneness — runny yolks pair especially well with the crispy potatoes and savory chorizo.
Step 7: Garnish and Serve
Once everything's cooked and combined, garnish the hash with fresh parsley or cilantro for a touch of brightness. Serve it straight from the skillet or plate it up for a cozy meal!
Tips for Customization
- Looking for extra veggies? Add diced zucchini, spinach, or mushrooms when you sauté the onions and peppers.
- Want more heat? Toss in some diced jalapeños or a pinch of red pepper flakes.
- No chorizo on hand? Substitute with ground sausage, bacon, or even a plant-based chorizo for a vegetarian twist.
- Make it cheesy! Sprinkle shredded cheddar or queso fresco over the top and broil for a few minutes until melted.
Serving Suggestions
Chorizo and Potato Hash can be enjoyed as a stand-alone dish, but it's equally delicious as a side. Serve it with avocado slices, a dollop of sour cream, or even warm tortillas to make impromptu breakfast tacos. Don’t forget a hot sauce on the side for an extra kick!
This recipe is guaranteed to fill your kitchen with irresistible aromas and your belly with flavorful goodness. Whether served for a lazy Sunday brunch or a quick dinner fix, this Chorizo and Potato Hash will quickly become a household favorite. Enjoy!
Post a Comment