Pan-Seared Spanish Chorizo and Potato Hash

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 drafted and published.

Golden pan-seared potatoes combined with spicy Spanish chorizo and onions for a hearty, flavorful hash. This Spanish-inspired recipe, ready in about 30 minutes, combines Spanish chorizo, russet potatoes, yellow onion 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 450 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.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 450 cal/serving

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Ingredients

8 oz, sliced into 1/4-inch rounds Spanish chorizo
2 medium, peeled and diced into 1/2-inch cubes russet potatoes
1 small, diced yellow onion
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley
4 large (optional, for serving) eggs

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium diced russet potatoes and cook for 10 minutes, stirring occasionally until golden and tender.
Step 2: Add 1 small diced yellow onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and softened.
Step 3: Stir in 8 oz sliced Spanish chorizo, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until chorizo is crisp and potatoes are fully cooked.
Step 4: Remove skillet from heat, sprinkle 2 tbsp chopped fresh parsley over the hash and stir to combine.
Step 5: (Optional) In a separate pan, fry 4 large eggs sunny side up and serve on top of the hash for a complete meal.