This breakfast potato hash with eggs and chorizo layers crispy fried russet potatoes over a savory tomato-and-pea base before finishing with eggs and Spanish cured chorizo. It makes a hearty breakfast or brunch for two in about 30 minutes.
Why You'll Love This Breakfast Potato Hash
- Crispy and Saucy Layers: The fried potatoes sit above the tomato sauce, creating a contrast between crisp edges and a rich base.
- Smoky Spanish Chorizo: Cured chorizo warms through quickly and adds savory, smoky flavor without requiring separate cooking.
- Eggs Cooked in the Hash: The eggs gently set in wells made between the potatoes, peas, and chorizo.
- Made for Two: The recipe provides two generous servings in about 30 minutes.
There have been many mornings when I wanted breakfast to feel warm and filling without turning it into a complicated project, and potatoes were usually the first ingredient I reached for. That practical idea still shapes this hash: familiar ingredients are cooked in stages and brought together in the same skillet at the end. It gives me the comforting feeling of my breakfast casserole, but in a smaller recipe made for two. The eggs also bring the same simple satisfaction I enjoy in my soft scrambled eggs, while the potatoes and chorizo make this meal much more substantial.
What I enjoy most is the contrast created by the cooking method. Frying the potatoes separately gives them a crisp, golden surface, while the onion, garlic, and tomato sauce form a soft, savory layer underneath. The peas add a little sweetness, the Spanish cured chorizo brings smoky depth, and the eggs create richness as their yolks run into the potatoes. The familiar potato-and-egg combination reminds me of my Spanish omelette, although this hash has much more contrast in texture. Cooking the eggs directly in the skillet also gives me the soft yolks I enjoy in my avocado toast with egg.
Key Ingredients for Breakfast Potato Hash with Eggs and Chorizo
You'll find the exact measurements in the recipe card, but these ingredients create the main flavor and texture of the hash.
- Russet Potatoes, Salt, and Frying Oil: I use russet potatoes because they develop a crisp, golden exterior while staying soft inside. Seasoning them before frying gives the potatoes flavor from the beginning.
- Extra-Virgin Olive Oil, Onion, and Garlic: The softened onion and sliced garlic create the savory base of the hash. I use extra-virgin olive oil here because it adds flavor as the tomato sauce cooks.
- Tomato Sauce and Green Peas: The tomato sauce creates a rich layer beneath the potatoes, while the peas add gentle sweetness and color. I like keeping the layers separate so the sauce does not completely soften the potatoes.
- Eggs and Spanish Cured Chorizo: The eggs make the hash feel complete, especially when the yolks remain soft enough to run into the potatoes. Spanish cured chorizo adds smoky, savory flavor and only needs to warm through at the end.
How to Make Breakfast Potato Hash with Eggs and Chorizo
The complete printable recipe appears below, but here is a quick overview of the method.
1. Fry the Potatoes: Season the cubed potatoes with salt, then deep-fry them until golden and crispy. Drain them thoroughly on paper towels.
2. Build the Tomato Base: Remove the frying oil, add extra virgin olive oil to a pan, and sauté the chopped onion with salt until softened, then add the sliced garlic and cook briefly until fragrant.
3. Add the Potatoes and Peas: Pour in the tomato sauce and cook it covered. Arrange the fried potatoes over the sauce without stirring, then add the cooked green peas.
4. Cook with Eggs and Chorizo: Make two wells, crack in the eggs, and sprinkle in the chorizo cubes, cover, and cook until the eggs set to your liking.
Tips for the Best Breakfast Potato Hash
Cut the Potatoes Evenly: I try to keep the cubes close to the same size so they cook at the same pace and become evenly golden.
Avoid Crowding the Pan: Fry the potatoes in batches if they do not fit comfortably. Giving them enough room helps them crisp instead of cooking unevenly.
Prepare Everything Before Frying: I chop the onion, slice the garlic, and dice the Spanish chorizo before starting. Once the potatoes are ready, the remaining stages move quickly.
Give the Onion Enough Time: Let the onion soften before adding the garlic. I add the garlic during the final minute so it becomes fragrant without cooking for too long.
Storage
If I have any hash left, I store it in an airtight container in the refrigerator for up to 2 days. I prefer reheating it gently in a skillet rather than the microwave because the potatoes regain some crispness, although the egg yolks will become firmer.
What to Serve with Breakfast Potato Hash with Eggs
I like serving this breakfast hash straight from the skillet with toasted ciabatta bread to soak up the tomato sauce and soft egg yolks. A light marinated tomato salad or fresh fruit adds a simple contrast to the potatoes and Spanish chorizo.
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Recipe
Breakfast Potato Hash with Eggs and Chorizo
Ingredients
- 500 g russet potatoes - cut into ½-inch (1.5 cm) cubes
- 1 teaspoon salt
- Neutral oil - for deep-frying
- 2 tablespoon extra virgin olive oil
- 1 onion - chopped
- ½ teaspoon salt
- 2 cloves garlic - thinly sliced
- 200 g tomato sauce
- 160 g cooked green peas
- 2 eggs
- 100 g Spanish cured chorizo - diced
Instructions
- Place 500 g russet potatoes in a large bowl. Add 1 tsp salt and toss until the potato cubes are evenly seasoned.
- Heat enough oil for deep-frying in a deep pan over medium heat. Fry the potatoes until golden and crispy. Transfer them to paper towels and drain thoroughly.
- Carefully pour the frying oil out of the pan. Add 2 tbsp extra virgin olive oil, 1 onion, chopped, and ½ tsp salt. Cook for about 5 minutes, until the onion softens. Add 2 cloves garlic, thinly sliced, and cook for 1 minute, until fragrant.
- Pour in 200 g tomato sauce and stir. Cover the pan and cook for 5 minutes.
- Arrange the fried potatoes over the tomato sauce without stirring. Scatter 160 g cooked green peas over the potatoes.
- Make 2 small wells in the hash and crack 1 egg into each. Scatter 100 g Spanish cured chorizo around the eggs.
- Cover the skillet and cook for about 3 minutes, or until the eggs reach your preferred doneness. Serve the breakfast potato hash with eggs and chorizo immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Manuella says
This breakfast potato hash with eggs looks amazing! Crispy potatoes, tender veggies, and those perfectly cooked eggs make it such a satisfying morning meal.