Sautéed Spanish Chorizo and Potato Hash
A hearty skillet dish combining spicy Spanish chorizo with tender sautéed potatoes and sweet onions, perfect for a flavorful breakfast or brunch. This spanish-inspired breakfast ready in about 35 minutes combines medium, diced Yellow onion, minced Garlic cloves, Olive oil 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 320 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, sliced into 1/4-inch rounds Spanish chorizo
- 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes Russet potatoes
- 1 medium, 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
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the 2 diced medium Russet potatoes and sauté for 10 minutes, stirring occasionally, until golden and tender.
- Step 2: Add 1 medium diced yellow onion to the skillet with the potatoes and cook for 5 minutes until softened and translucent.
- Step 3: Stir in 8 oz sliced Spanish chorizo and 3 minced garlic cloves, cooking for 4 minutes until the chorizo crisps slightly and the garlic is fragrant.
- Step 4: Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture; stir well and cook for another 2 minutes until the spices coat the ingredients and the aroma intensifies.
- Step 5: Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spanish Chorizo and Potato Hash take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Sautéed Spanish Chorizo and Potato Hash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Sautéed Spanish Chorizo and Potato Hash?
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 Sautéed Spanish Chorizo and Potato Hash 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 Sautéed Spanish Chorizo and Potato Hash?
Spanish breakfast 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.
