Paprika Chorizo Hash
Wake up your taste buds with this smoky, savory Paprika Chorizo Hash—a satisfying one-pan dish that's perfect for breakfast, brunch, or even a casual dinner. Featuring crispy golden potatoes, bold chorizo sausage, and a medley of sautéed red bell peppers and onions, this hash gets its irresistible depth of flavor from a touch of smoked paprika and garlic. Topped with a perfectly fried egg and a sprinkle of fresh parsley, it’s a hearty meal that pairs perfectly with crusty bread or a simple side salad. With just 15 minutes of prep and 25 minutes of cooking, this easy-to-make recipe promises a big payoff in flavor and presentation. From its vibrant colors to its robust, smoky taste, this Paprika Chorizo Hash is sure to become a family favorite! Keywords: paprika chorizo hash, breakfast hash recipe, smoky chorizo and potatoes, one-pan brunch recipe, easy chorizo hash.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 medium russet potatoes
- 8 ounces chorizo sausage
- 1 medium yellow onion
- 1 red bell pepper
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
- 4 eggs
Instructions
Peel the potatoes and cut them into small 1/2-inch cubes. Place the cubes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
Dice the onion and red bell pepper into small pieces. Mince the garlic cloves. Set these aside.
Slice the chorizo into bite-sized pieces. If it's a raw chorizo sausage, remove the casing before slicing.
Drain the potato cubes and pat them dry with a clean kitchen towel or paper towel to remove excess moisture.
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the potato cubes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and red bell pepper, and sauté for 3 minutes until they begin to soften.
Add the sliced chorizo to the skillet and cook for 5 minutes, allowing the oils from the chorizo to infuse the vegetables.
Stir in the minced garlic, smoked paprika, black pepper, and salt. Cook for 1 minute until fragrant.
Return the cooked potatoes to the skillet and toss everything together. Cook for an additional 3-4 minutes so the flavors meld together.
Meanwhile, in a separate non-stick pan, fry the eggs to your preferred doneness (sunny-side-up is recommended).
Serve the paprika chorizo hash in individual bowls or on plates, topping each portion with a fried egg.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1096 mg | 23% | |
*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.
