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Chorizo Potato Hash with Fried Eggs

Servings 2 Servings


  • 15 Ounces Chorizo
  • 3 Cups Potatoes Refrigerated or Thawed Frozen, Diced
  • 1 Cup Onion Chopped
  • 1/3 Cup Red Bell Pepper Chopped
  • 2 Cloves Garlic Minced
  • Salt Season to taste
  • Black Pepper Season to taste
  • 1-2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 Large Egg
  • Cilantro Fresh, for garnish
  • Salsa Optional


  • Remove casing from chorizo, if present. In a large, nonstick skillet, cook chorizo over medium-high heat until brown, using a spatula to break up the meat. Reserving drippings in skillet, use a slotted spoon to transfer chorizo to a plate lined with paper towels; set aside. To reserved drippings, add potatoes, onion, bell pepper and garlic. Sprinkle with salt and pepper. Cook over medium-high heat for 12 to 15 minutes or until potatoes are crisp on the outside, adding olive oil as necessary to avoid sticking. Stir in chorizo and reduce heat to medium-low. In a small skillet, melt butter over medium heat.
  • Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly. To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro and your favorite salsa.
  • If there is enough moisture in the hash at the end of cooking, save a pan and simply crack the eggs on top. Cover, reduce heat and simmer until the yolks set up. A soft yolk and crisp potato bottom is the best way to eat this hash.