This breakfast potato hash with eggs and chorizo is a hearty skillet meal that feels simple and satisfying. Crispy potatoes, savory chorizo, tomato sauce, and eggs cook together in one pan for an easy breakfast hash.
Why You'll Love This Breakfast Potato Hash
- Crispy potatoes with smoky chorizo flavor
- Eggs cooked right in the skillet
- Easy one-pan breakfast
- Ready in about 30 minutes
Crispy Breakfast Potato Hash with Eggs and Chorizo
There were many mornings when I wanted breakfast to feel warm and filling without turning it into a big project, and potatoes were usually the first thing I reached for. I have always liked how a few simple ingredients can come together in one pan and still feel like a proper meal. That is one of the reasons I keep coming back to this breakfast potato hash with eggs and chorizo. It has that same easy, satisfying feel I love in recipes like my breakfast casserole and soft scrambled eggs, where everyday ingredients turn into something comforting and full of flavor.
What I really enjoy about this breakfast potato hash is how each part of the skillet brings something different. The potatoes turn crisp and golden, the chorizo adds a deeper savory flavor, and the tomato sauce gives the whole pan a rich base without making it feel heavy. Then the eggs cook gently right in the skillet, which always makes the dish feel a little more special to me. It is the kind of hearty breakfast I like making when I want something reliable, simple, and full of flavor. If you enjoy potato-based breakfasts, this also pairs naturally with recipes like Spanish omelette or avocado toast with egg for more easy morning ideas.
Key Ingredients for Breakfast Potato Hash with Eggs and Chorizo
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 & Salt: I use russet potatoes because they crisp up beautifully and give this breakfast hash that golden, hearty base. A little salt helps season the potatoes properly from the start.
- Olive Oil, Onion & Garlic: Extra virgin olive oil, onion, and garlic build the savory base of this skillet, and I like how much flavor they add without much effort. This simple combination makes the whole pan smell warm and inviting.
- Tomato Sauce & Peas: I add tomato sauce because it brings a soft richness to the pan and ties everything together without feeling too heavy. The peas add a bit of sweetness and color, which I think works really well with the potatoes and chorizo.
- Eggs & Chorizo: Eggs cooked right in the skillet make the dish feel complete, and I love how they finish the hash so simply. The chorizo adds a smoky, savory flavor that gives the whole pan more depth and makes it extra satisfying.
How to Make Breakfast Potato Hash with Eggs and Chorizo
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.
Tips for the Best Breakfast Potato Hash
Use a Wide Skillet if Possible: I find that a wide pan gives the potatoes more room to crisp up instead of steaming. When the potatoes have space, they stay golden and develop a better texture.
Cut the Potatoes Evenly: Keeping the potato cubes roughly the same size helps them cook at the same pace. I try to cut them into small, even pieces so they turn golden at the same time.
Adjust the Eggs to Your Liking: Some mornings, I leave the yolks soft so they run into the potatoes, while other times I cook them a little longer for a firmer egg. It is easy to adjust depending on how you like your breakfast eggs.
Storage
If you have extra, store them in an airtight container in the fridge for up to 2 days. I like reheating the hash in a skillet rather than the microwave. The potatoes regain some crispness, and the flavors come back nicely.
What to Serve with Breakfast Potato Hash with Eggs
I like serving this breakfast potato hash straight from the skillet with a slice of crusty bread or toast to soak up the sauce. Fresh fruit or a simple tomato salad on the side also balances the richness nicely.
Try These Potato Recipes Next!
Recipe
Breakfast Potato Hash with Eggs and Chorizo
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
- Place the 1 pound (500 g) russet potatoes, cut into ½-inch (1.5 cm) cubes, in a large bowl. Sprinkle with 1 teaspoon salt and mix well so the potatoes are evenly coated.
- Heat oil for deep frying in a deep pan over medium heat. Fry the potatoes until golden and crispy, then remove them from the oil and place them on paper towels to drain.
- Pour the frying oil out of the pan and add 2 tablespoons extra virgin olive oil. Add 1 chopped onion and ½ teaspoon salt, then cook for about 5 minutes until softened. Stir in 2 sliced garlic cloves and cook for 1 minute until fragrant.
- Pour in ¾ cup (200 g) tomato sauce, stir gently, then cover the pan and cook for 5 minutes.
- Place the fried potatoes over the sauce without stirring, then add 5.5 oz (160 g) cooked green peas.
- Make 2 small wells in the mixture and crack 2 eggs into them. Scatter 3.5 oz (100 g) chorizo, cut into small cubes, around the pan.
- Cover the skillet and cook for about 3 minutes, or until the eggs reach your preferred doneness. 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.