Skillet-Baked Spanish Chorizo and Potato Hash
Hearty potato hash cooked in a skillet with smoky Spanish chorizo and sweet bell peppers for a satisfying rustic meal. This spanish-inspired pork ready in about 45 minutes pairs medium, diced red bell pepper, medium, diced yellow onion, olive oil 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
- 3 medium (about 1 lb), peeled and diced into 1/2-inch cubes russet potatoes
- 6 oz, sliced into 1/4-inch rounds Spanish chorizo
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat until shimmering, about 2 minutes.
- Step 2: Add 3 diced medium russet potatoes and cook for 10 minutes, stirring occasionally, until they begin to soften and edges turn golden.
- Step 3: Add 1 diced medium yellow onion and 1 diced medium red bell pepper to the skillet, cooking for 5 minutes until softened.
- Step 4: Stir in 6 oz sliced Spanish chorizo, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 5 more minutes until chorizo releases its oils and flavors infuse the potatoes.
- Step 5: Transfer skillet to a preheated oven at 400°F and bake for 10 minutes to crisp the potatoes and meld flavors.
- Step 6: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skillet-Baked Spanish Chorizo and Potato Hash take to make?
Total time is about 45 minutes (15 min prep + 30 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 Skillet-Baked 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 covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red bell pepper from drying out.
Can I substitute ingredients in Skillet-Baked 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 Skillet-Baked 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 Skillet-Baked Spanish Chorizo and Potato Hash?
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.
