This breakfast potato hash with eggs and chorizo brings together fried russet potatoes, a savory tomato sauce, and green peas, with the eggs cooked directly in the skillet. It serves two and takes about 30 minutes, making it a substantial option for breakfast or brunch.
Why You'll Love This Breakfast Potato Hash
- A sauce beneath the potatoes: The tomato base gives this version a different character from a dry skillet hash.
- Chorizo that needs only warming: Spanish cured chorizo goes in near the end, alongside the eggs.
- A complete breakfast for two: Each portion includes potatoes, vegetables, chorizo, and an egg.
When I want a warm, filling breakfast without making it a complicated project, potatoes are often my starting point. That is what I enjoy about this hash: familiar ingredients brought together in a pan, with enough substance to make breakfast feel like a proper meal. It gives me the same comforting feeling as my breakfast casserole, in a smaller recipe for two.
The method starts with frying the potatoes, then building the sauce before bringing everything together. Unlike my Spanish omelette, the eggs here cook in individual wells rather than binding the potatoes into a sliceable dish. If you would prefer a lighter tomato-and-egg breakfast, try my scrambled eggs with tomatoes.
Key Ingredients for Breakfast Potato Hash with Eggs and Chorizo
You'll find the quantities in the recipe card below. These are the ingredient details that matter most.
- Russet potatoes and neutral oil: The potatoes provide the substantial base, with a soft center and golden exterior from frying. Neutral oil lets the other ingredients' flavors stand out.
- Olive oil, onion, and garlic: Olive oil adds richness, softened onion brings sweetness, and garlic gives the tomato base a savory depth.
- Tomato sauce and green peas: Tomato sauce adds moisture and a gentle acidity beneath the potatoes. The peas contribute sweetness and color.
- Eggs and Spanish cured chorizo: The eggs add richness, especially when the yolks remain soft. Spanish cured chorizo brings smoky paprika flavor and a savory contrast to the potatoes and peas.
How to Make Breakfast Potato Hash with Eggs and Chorizo
The full instructions are in the printable recipe card. Here is an overview of the cooking sequence.
1. Fry the potatoes: Dry and season the peeled potato cubes, then fry until golden outside and tender in the center. Lift them out and drain thoroughly.
2. Make the tomato base: Carefully remove the frying oil, then soften the onion in olive oil in the same skillet. Add the garlic briefly, then stir in the tomato sauce and simmer with the lid on.
3. Add the potatoes and peas: Arrange the fried potatoes over the sauce without stirring them through it. Scatter the drained peas over the top.
4. Finish with eggs and chorizo: Make wells for the eggs and add the diced chorizo around them. Cover and cook gently until the whites have set and the yolks reach your preferred consistency.
Tips for the Best Breakfast Potato Hash
- Dry the potatoes before frying: Pat away surface moisture before seasoning and lowering them into the hot oil.
- Prepare the remaining ingredients first: Chop the onion, slice the garlic, drain the peas, and dice the chorizo before starting so the later stages follow smoothly.
- Give the potatoes enough room: Avoid overcrowding the frying pan. If you need more than one batch, allow extra time.
- Soften the onion without rushing: Lower the heat if it starts browning before it softens. Add the garlic afterward so it does not spend the whole onion-cooking stage in the pan.
Storage
Store leftover hash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet until hot throughout. The potatoes will be softer after storage, and the egg yolks will become firmer as they reheat.
What to Serve with Breakfast Potato Hash with Eggs
Serve with toasted ciabatta bread to scoop up the tomato sauce. For something alongside the substantial potato-and-chorizo mixture, try marinated tomatoes or a bowl of fresh fruit.
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Recipe
Breakfast Potato Hash with Eggs and Chorizo
Ingredients
- 500 g russet potatoes - peeled and cut into approximately ½-inch (1.3 cm) cubes
- 1 teaspoon salt
- Neutral oil - for deep-frying
- 2 tablespoons extra virgin olive oil
- 1 onion - chopped
- ½ teaspoon salt
- 2 garlic cloves - thinly sliced
- 200 g tomato sauce
- 160 g canned green peas - drained
- 2 eggs
- 100 g Spanish cured chorizo - diced
Instructions
- Pat the 500 g russet potatoes dry. Place them in a bowl, add 1 teaspoon salt, and toss to distribute the seasoning.
- Heat the neutral oil in a deep, heavy pan to approximately 175 °C. Carefully add the potatoes without overcrowding the pan. Fry for approximately 5-7 minutes, until golden outside and tender in the center. Adjust the heat as needed to maintain the oil temperature. Remove with a slotted spoon and drain on paper towels.
- Remove the frying oil from the pan carefully. In the same pan, heat 2 tablespoons extra virgin olive oil over medium heat. Add 1 onion, chopped, and ½ teaspoon salt. Cook for approximately 5 minutes, until softened. Add 2 garlic cloves, thinly sliced, and cook for 1 minute, until fragrant.
- Stir in 200 g tomato sauce. Cover and cook gently for 5 minutes, adjusting the heat so the sauce simmers without catching on the bottom.
- Arrange the fried potatoes over the tomato sauce without stirring them through it. Scatter 160 g canned green peas, drained, over the potatoes.
- Make 2 wells in the mixture and crack 1 egg into each. Scatter 100 g Spanish cured chorizo, diced, around the eggs.
- Cover and cook gently for approximately 3 minutes, checking that the egg whites have set. Continue cooking as needed for your preferred yolk consistency. Serve 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.