Pan-Seared Chorizo and Potato Hash with Fried Eggs

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A hearty Spanish-inspired breakfast hash combining spicy chorizo, crispy potatoes, and sunny-side-up eggs for a satisfying morning meal. This Spanish-inspired recipe, ready in about 35 minutes, combines Spanish chorizo sausage, diced, olive oil, red bell pepper, diced 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 420 calories and feeds 4, 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

• 8 oz Spanish chorizo sausage, diced
• 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced russet potatoes and cook, stirring occasionally, for 10-12 minutes until golden and tender.
2. Step 2: Push potatoes to the side, add 1 tbsp olive oil, then add 8 oz diced Spanish chorizo, 1/2 cup diced red bell pepper, 1/2 cup diced onion, and 2 minced garlic cloves. Sauté together for 5 minutes until the chorizo is cooked through and vegetables are softened.
3. Step 3: Stir in 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Mix everything thoroughly and cook for another 2 minutes until flavors meld.
4. Step 4: In a separate nonstick pan over medium-low heat, fry 4 large eggs sunny-side up to desired doneness.
5. Step 5: Serve the chorizo and potato hash topped with the fried eggs and garnish with 2 tbsp chopped fresh parsley.