Chorizo Hash with Peppers and Paprika
Transform your breakfast or brunch game with this irresistible Chorizo Hash with Peppers and Paprika. Bursting with the bold flavors of smoky chorizo, vibrant bell peppers, and aromatic smoked paprika, this one-pan meal combines crispy golden potatoes with a medley of savory, spicy, and sweet ingredients. Quick to prepare and hearty enough to satisfy, it’s the perfect choice for a cozy weekend morning or a flavorful weeknight dinner. Topped with fresh parsley and optionally crowned with fried or poached eggs, this dish is comforting, colorful, and packed with protein. Whether you’re feeding a crowd or craving a little indulgence, this hash makes an unforgettable centerpiece for any table.
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Recipe Information
Ingredients
- 300 grams Chorizo sausage
- 500 grams Potatoes
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 teaspoons Smoked paprika
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 pieces Eggs (optional, for serving)
Instructions
Peel and dice the potatoes into small, bite-sized cubes; set them aside in a bowl of cold water to remove excess starch.
Dice the red and green bell peppers, and finely chop the yellow onion and garlic cloves. Set aside.
Remove the casing from the chorizo sausage, if necessary, and crumble the meat into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drain the potatoes and pat them dry with a paper towel, then add them to the skillet. Cook for 8-10 minutes, stirring occasionally, until golden and crisp. Season with half the salt and pepper, then remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and reduce heat to medium. Add the chorizo and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
Add the chopped onion and garlic to the skillet with the chorizo and cook for 2-3 minutes until softened and fragrant.
Stir in the diced red and green bell peppers and cook for another 4-5 minutes until tender.
Sprinkle in the smoked paprika, remaining salt, and pepper. Stir well to coat the mixture evenly with the spices.
Return the crispy potatoes to the skillet and mix together until all ingredients are well combined and heated through, about 2 minutes.
Garnish with freshly chopped parsley and serve immediately. Optionally, top with fried or poached eggs for an extra hearty meal.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 8048 mg | 350% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.5 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
