Pan-Fried Chorizo and Potato Hash with Smoked Paprika
Golden cubes of potato pan-fried with spicy Spanish chorizo and smoky paprika, perfect for a hearty breakfast or brunch. This spanish-inspired breakfast ready in about 30 minutes combines olive oil, smoked paprika, garlic clove, minced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups medium potatoes, peeled and diced into 1/2-inch cubes
- 6 oz Spanish chorizo, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until hot. Add 2 cups peeled and diced potatoes and cook for 8-10 minutes, stirring occasionally, until edges begin to crisp and potatoes are tender inside.
- Step 2: Push potatoes to the side of the skillet and add 6 oz sliced Spanish chorizo. Cook for 4-5 minutes until the chorizo releases its oils and becomes slightly crispy.
- Step 3: Stir in 1 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together and cook for another 2 minutes until fragrant and well combined.
- Step 4: Remove from heat and sprinkle 1 tbsp chopped fresh parsley on top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Chorizo and Potato Hash with Smoked Paprika take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Pan-Fried Chorizo and Potato Hash with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Pan-Fried Chorizo and Potato Hash with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Chorizo and Potato Hash with Smoked Paprika for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Chorizo and Potato Hash with Smoked Paprika?
Spanish breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
