Q: Can I make this with pre-cooked chorizo?

A: Yes, but fresh cooking chorizo gives a richer, oil-infused result.

Q: Is this dish spicy?

A: It has a gentle heat — adjust with extra chili if you like it hot.

Q: Can I prep this ahead?

A: You can parboil the potatoes and slice veggies in advance.

Q: What’s the best kind of potato to use?

A: Waxy varieties like baby potatoes or Yukon Golds work best.

Q: Can I make this vegetarian?

A: Try plant-based chorizo or smoked paprika-roasted chickpeas.

Q: Can I make it dairy-free?

A: Absolutely — there’s no dairy unless you add cheese.

Q: What herbs go well with chorizo?

A: Parsley, thyme, or coriander pair well.

Q: Can I serve this for dinner?

A: Definitely — it’s a great anytime comfort meal.

Q: How do I get crispy potatoes?

A: Drain and dry them well before pan-frying.

Q: Can I use sweet potatoes?

A: Yes! They’ll add a touch of sweetness and roast beautifully.

Chorizo affumicato e hash di patate con uova fritte

Smoky Chorizo and Potato Hash with Fried Eggs

Rated 5.0 stars by 1 users

Cuisine

Spanish-inspired

Servings

2-4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

480

Chorizo is a powerhouse ingredient — smoky, spicy, and rich — and this hash makes the most of its bold character. It’s a dish designed for slow weekend mornings or easy weeknight dinners, when all you want is something hearty and full of flavour.

Paired with golden fried potatoes and topped with a perfectly runny egg, this chorizo and potato hash delivers satisfaction in every forkful.

The beauty of this recipe lies in its simplicity and flexibility. You can make it all in one pan, adapt the veg to whatever’s in the fridge, or turn up the heat with a pinch of chili flakes. The chorizo infuses the oil with paprika and garlic, coating every crispy cube of potato in flavour.

Serve it for brunch with coffee, or for dinner with a glass of red — this is comfort food with a fiery edge that always delivers.

Image of Smoky Chorizo and Potato Hash with Fried Eggs

Ingredients

200g cooking chorizo, chopped into bite-size pieces
500g baby potatoes, halved or quartered
1 red bell pepper, diced
1 small red onion, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
2 tablespoons olive oil
Salt and black pepper, to taste
2–4 eggs (1 per person)
Fresh parsley, chopped (to garnish)

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Directions

Boil the potatoes in salted water for 10 minutes, until just tender. Drain and set aside.
In a large frying pan, heat olive oil over medium heat. Add the chorizo and fry for 4–5 minutes until crispy and the oils release.
Add the onions and red pepper to the pan and cook for another 4 minutes until softened.
Stir in garlic, paprika, and cooked potatoes. Fry everything together for 6–8 minutes until the potatoes are golden and coated in chorizo oil. Season with salt and pepper.
In a separate pan, fry the eggs to your liking.
Serve the hash topped with a fried egg and chopped parsley.

Nutrition

Serving Size: 1
per serving: Calories; 480

Amount/Serving % Daily Value

Fat: 29 grams; 37%
Saturated Fat: 9 grams; 45%
Cholesterol: 215 milligrams; 72%
Sodium: 780 milligrams; 34%
Carbs: 30 grams; 11%
Protein: 21 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

Suggerimenti per un chorizo hash perfetto

Usa il chorizo stagionato o cotto – evita i tipi di salsiccia secca.
Lessare le patate finché sono tenere, non molli.
Tagliare le patate in modo uniforme per ottenere una croccantezza uniforme.
Friggere prima il chorizo per ottenere un olio saporito.
Alla fine aggiungete l'aglio per evitare che si bruci.
Una padella in ghisa aiuta a croccare tutto bene.
Per un calore extra, aggiungi un pizzico di scaglie di peperoncino.
Una spremuta di limone o aceto bilancia la ricchezza.
Aggiungi spinaci o cavoli per un tocco verde.
Friggere le uova appena prima di servire per mantenere i tuorli liquidi.

Servitelo con suggerimenti

Toast a lievitazione naturale imburrato
Pomodorini arrostiti
Halloumi grigliato o formaggio sbriciolato
Lato dell'avocado fracassato
Cipolle rosse marinate
Salsa piccante o salsa aioli
Un'insalata di contorno con vinaigrette alla senape
Succo d'arancia fresco o Bloody Mary
Formaggio Manchego grattugiato
Ciotola di frutta fresca

Domande frequenti

D: Posso prepararlo con il chorizo precotto?
R: Sì, ma il chorizo appena cotto dà un risultato più ricco e infuso d'olio.

D: Questo piatto è piccante?
R: Ha un calore delicato: aggiusta con peperoncino extra se ti piace caldo.

D: Posso prepararlo in anticipo?
R: Potete sbollentare le patate e affettare le verdure in anticipo.

D: Qual è il miglior tipo di patata da utilizzare?
R: Le varietà cerose come le patate novelle o le Yukon Gold funzionano meglio.

D: Posso renderlo vegetariano?
R: Prova il chorizo a base vegetale o i ceci arrostiti con paprika affumicata.

D: Posso farlo senza latticini?
R: Assolutamente: non esistono latticini a meno che non si aggiunga il formaggio.

D: Quali erbe si abbinano bene al chorizo?
R: Prezzemolo, timo o coriandolo si abbinano bene.

D: Posso servirlo per cena?
R: Sicuramente: è un ottimo pasto confortevole in qualsiasi momento.

D: Come ottengo le patate croccanti?
R: Scolatele e asciugatele bene prima di saltarle in padella.

D: Posso usare le patate dolci?
R: Sì! Aggiungeranno un tocco di dolcezza e arrostiranno magnificamente.

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Chorizo affumicato e hash di patate con uova fritte

Smoky Chorizo and Potato Hash with Fried Eggs

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Suggerimenti per un chorizo hash perfetto

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

Paese/regione

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Smoky Chorizo and Potato Hash with Fried Eggs

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Suggerimenti per un chorizo hash perfetto

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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