Spicy Chorizo and Potato Hash with Fried Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty brunch dish of crispy potatoes and spicy chorizo cooked together and topped with sunny-side-up eggs for a flavorful start to your day. This spanish-inspired brunch ready in about 35 minutes pairs red potatoes, Spanish chorizo sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Wash and dice 500 g red potatoes into 1/2-inch cubes. Place in a pot of salted water, bring to a boil, and cook for 5 minutes until just tender. Drain and set aside.
  2. Step 2: Slice 150 g Spanish chorizo into thin rounds. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chorizo and cook for 3-4 minutes until it releases oil and starts to crisp.
  3. Step 3: Add 1 diced medium red bell pepper, 1 diced medium yellow onion, and 2 minced garlic cloves to the skillet. Sauté for 4-5 minutes until vegetables soften and become fragrant.
  4. Step 4: Add the parboiled potatoes to the skillet along with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 8-10 minutes until potatoes are crispy and golden on the edges.
  5. Step 5: In a separate non-stick pan, heat remaining 1 tbsp olive oil over medium heat. Fry 4 large eggs sunny-side up until whites are set but yolks remain runny, about 3-4 minutes.
  6. Step 6: Divide the chorizo and potato hash onto 4 plates, top each with a fried egg, and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately for a rich, satisfying brunch.

Frequently asked questions

How long does Spicy Chorizo and Potato Hash with Fried Eggs take to make?

Total time is about 35 minutes (15 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 Spicy Chorizo and Potato Hash with Fried Eggs?

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 red potatoes from drying out.

Can I substitute ingredients in Spicy Chorizo and Potato Hash with Fried Eggs?

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 Spicy Chorizo and Potato Hash with Fried Eggs 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 Spicy Chorizo and Potato Hash with Fried Eggs?

Spanish brunch 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.

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