Pan-Seared Chorizo and Potato Hash with Roasted Red Pepper
A robust Spanish-inspired hash combining spicy chorizo, crispy pan-seared potatoes, and sweet roasted red peppers for a satisfying brunch or dinner. This spanish-inspired pork ready in about 35 minutes pairs Spanish chorizo, sliced, medium red bell pepper, diced, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, sliced
- 2 cups potatoes, peeled and diced into 1/2-inch cubes
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 tbsp extra virgin olive oil
- 2 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 4 eggs (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced potatoes and 1/2 tsp salt, cooking for 10-12 minutes, stirring occasionally until golden and tender.
- Step 2: In a separate pan, heat 1 tbsp olive oil over medium-high heat and add 8 oz sliced Spanish chorizo. Sauté for 4-5 minutes until browned and slightly crispy. Remove and set aside.
- Step 3: To the potatoes, add 1 medium diced yellow onion, 1 medium diced red bell pepper, 2 minced garlic cloves, 1 tsp smoked paprika, and 1/4 tsp black pepper. Stir and cook for 5 minutes until vegetables soften and are fragrant.
- Step 4: Return the chorizo to the potato mixture and toss to combine evenly. Cook for 2 more minutes.
- Step 5: If desired, in a clean skillet, fry 4 eggs sunny-side up in a little oil to serve on top.
- Step 6: Garnish the hash with 2 tbsp chopped fresh parsley and serve immediately with eggs if using.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chorizo and Potato Hash with Roasted Red Pepper take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chorizo and Potato Hash with Roasted Red Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spanish chorizo, sliced from drying out.
Can I substitute ingredients in Pan-Seared Chorizo and Potato Hash with Roasted Red Pepper?
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-Seared Chorizo and Potato Hash with Roasted Red Pepper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Chorizo and Potato Hash with Roasted Red Pepper?
Spanish pork 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.
