Pan-Seared Chorizo and Potato Hash with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic Spanish-inspired skillet dish featuring spicy chorizo and tender potatoes, seasoned with smoked paprika and fresh parsley. This spanish ready in about 30 minutes pairs diced Spanish chorizo, Olive oil, Smoked paprika 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared 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 weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared 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 covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced spanish chorizo from drying out.

Can I substitute ingredients in Pan-Seared 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-Seared Chorizo and Potato Hash with Smoked Paprika 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 Smoked Paprika?

Spanish spanish 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.

Related recipes