Pan-Seared Chorizo and Potato Hash with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic Spanish-inspired skillet dish featuring spicy chorizo and tender potatoes, seasoned with smoked paprika and fresh parsley. This Spanish recipe, ready in about 30 minutes, pairs Spanish chorizo, Yukon gold potatoes, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

8 oz, diced Spanish chorizo
2 medium, peeled and diced into 1/2-inch cubes Yukon gold potatoes
3 tbsp Olive oil
1 tsp Smoked paprika
3, minced Garlic cloves
1 small, finely chopped Onion
2 tbsp, chopped Fresh parsley
to taste Salt
to taste Black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced Yukon gold potatoes and cook for 10-12 minutes, stirring occasionally until golden brown and tender.
Step 2: Push potatoes to the side, add remaining 1 tbsp olive oil, and sauté 1 finely chopped small onion and 3 minced garlic cloves for 3 minutes until translucent and fragrant.
Step 3: Add 8 oz diced Spanish chorizo and 1 tsp smoked paprika to the skillet, stirring to combine. Cook for 5 minutes until the chorizo is browned and releases its oils.
Step 4: Mix the potatoes into the chorizo mixture. Season with salt and black pepper to taste, then cook for an additional 2 minutes to blend flavors.
Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving warm.