This breakfast potato hash with eggs is made with crispy potatoes, chorizo, peas, and a rich tomato base. It's a simple one-pan breakfast recipe to start the day.
Crispy Breakfast Potato Hash with Eggs and Chorizo
I reach for this breakfast potato hash when I want something hearty but still easy enough for a busy morning. The combination of deep-fried potatoes, soft onions, garlic, and tomato sauce builds a comforting base, and the eggs cook gently right on top. It feels rustic and homemade, yet comes together quickly with ingredients most people already keep in the kitchen.
What makes it stand out from similar recipes is how the layers cook without stirring. The potatoes stay crisp, the tomato base thickens, and the chorizo releases its flavor at the very end. It's reliable, flavorful, and perfect for days when you want a breakfast that feels filling without taking too much time.
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Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Potatoes & Peas: I love using russet potatoes because they fry up crisp and hold well in the sauce, and peas add a touch of sweetness that balances the chorizo.
- Onion, Garlic & Tomato Sauce: This trio gives the base that soft, savory depth I rely on for breakfast dishes like this.
- Chorizo: I add it at the end because it releases its oils quickly and flavors the entire pan.
- Eggs: Cracking them right over the potatoes gives the dish that cozy, skillet-style finish I always enjoy.
How to Make Breakfast Potato Hash with Eggs
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Potatoes: Season the cubed potatoes with salt, then deep-fry until golden and crisp. Drain on paper towels.
2. Build the Base: 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 Tomato and Layer: Pour in the tomato sauce, stir, cover, and cook for 5 minutes. Place the fried potatoes on top without stirring and add the cooked peas.
4. Finish 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.
What to Serve with Breakfast Potato Hash with Eggs
I like serving this breakfast hash with toasted crusty bread, a quick side salad, or even sliced avocado for something fresh. It also pairs well with a simple cup of coffee or fresh orange juice to round out the morning.
My Tips for Recipe Success
Keep the Potatoes Crisp: I always let them drain well after frying so they stay firm when added to the tomato sauce.
Don't Stir after Layering: Leaving the layers untouched helps keep the textures distinct and prevents the potatoes from going mushy.
Leftovers: If you have extra, store them in an airtight container in the fridge for up to 2 days and reheat gently in a covered skillet.
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Recipe
Breakfast Potato Hash with Eggs
Ingredients
- 500 g Russet Potatoes - Cut into ½-inch (1.5 cm) cubes
- 1 teaspoon Salt
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion - Chopped
- ½ teaspoon Salt
- 2 Cloves Garlic - Sliced
- 200 g Tomato Sauce
- 160 g Cooked Green Peas
- 2 Eggs
- 100 g Chorizo - Cut into small cubes
- Oil - Deep-fry
Instructions
- In a large bowl, add the cubed potatoes and 1 teaspoon salt, then mix well until evenly coated.
- Heat oil in a deep pan over medium heat. Deep-fry the potatoes until golden and crisp, then drain on paper towels.
- Pour out the frying oil, then add 2 tablespoons of extra virgin olive oil to the pan. Add the chopped onion with ½ teaspoon salt and cook until softened, about 5 minutes. Stir in the sliced garlic and sauté for 1 minute until fragrant.
- Pour in the tomato sauce and stir to coat the onion and garlic, then cover and cook for 5 minutes.
- Add the deep-fried potatoes on top of the sauce without stirring, then add the cooked green peas.
- Make two wells in the mixture and crack the eggs into them.
- Add the chorizo cubes, cover the skillet, and cook until the eggs reach your desired doneness, about 3 minutes or less.
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.