Chorizo Potato Hash


This is my favorite hash recipe that I’ve made to date. I’ve been on a chorizo kick – it sort of caramelizes when slow cooking and that flavor melts into the potatoes for an awesome flavor. There is nothing better than sunny side up eggs over a hash. Easy recipe!


  • 3 Chorizo Links – Casing removed
  • 1 Russet Potato – Cut into small cubes
  • 1/2 Onion – Chopped
  • 1 Garlic cloves – Chopped
  • 1 TBS Fresh Parsley – Chopped
  • 1 TBS Scallions – Chopped
  • Salt/Pepper


  1. In a nonstick skillet, heat 1 tbs canola oil in a pan on medium heat and add chorizo. Break apart as it cooks.
  2. Cook chorizo for 10 minutes until its cooked through (you will add it back to the pan to cook more so don’t worry if it’s a tad undercooked) then set aside in a small bowl.
  3. Pre heat oven to 350 degrees.
  4. Add the potatoes to the same pan you sautéed the chorizo in. I drain a small amount of the oil from the chorizo, but I keep most of it in there since that enhances the flavor of the potatoes. 
  5. Season potatoes with salt and pepper, then add chopped onion. Cook 5 for minutes, mixing every 2 minutes.
  6. Add garlic, mix around, then cook another 3 minutes
  7. Add chorizo back into the pan, add parsley, mix, then place in oven for 10 minutes.
  8. Take the pan out of the oven, top with fresh scallions and serve.


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