If you’ve been searching for a breakfast that feels like a warm hug and tastes like a fiesta on your plate, look no further than this Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs Recipe. It’s the perfect blend of crunchy, savory, and juicy, combining golden smashed baby potatoes, smoky chorizo, bacon, and tender eggs. Each bite delivers delightful textures and bold, homey flavors that will have you waking up excited to cook every morning.
Ingredients You’ll Need
These ingredients are the heart and soul of the dish, coming together to create a symphony of colors, textures, and flavors. Each component is straightforward yet essential, making this recipe an easy go-to with a wow factor.
- Baby potatoes: Small, tender, and perfect for smashing, they crisp up beautifully when pan-fried.
- Bacon rashers: Adds smoky richness and a touch of saltiness; feel free to choose your favorite style.
- Chorizo: Spicy and deeply flavored, it lends that signature punch to this hash.
- Cherry tomatoes: Juicy bursts of sweetness that balance the savory elements.
- Eggs: The creamy, silky binder that brings everything together in comforting harmony.
- Water: Used to steam the eggs gently for a perfectly soft finish.
- Salt and pepper: Simple seasonings that enhance every ingredient’s natural flavor.
- Avocado slices (optional): Adds creamy freshness and a lovely contrast to the crispy potatoes.
- Fresh parsley (optional): A sprinkle of green to brighten and freshen each bite.
- Crusty bread: Ideal for mopping up all the delicious juices and bits left on your plate.
How to Make Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs Recipe
Step 1: Prepare Your Potatoes
Start by steaming, boiling, or microwaving the baby potatoes until they are tender all the way through. This step is crucial because it preps the potatoes to be smashed and crisped up later, ensuring that golden crunch we all desire.
Step 2: Slice the Potatoes
Once your potatoes are soft, slice each one in half. This exposes the starchy interior, which will brown up when pressed firmly against the hot pan, creating that amazing crispy surface.
Step 3 and 4: Brown the Bacon
Heat your skillet over high heat, then add the bacon pieces. If your bacon is lean, toss in a little olive oil to keep things from sticking and add extra flavor. Cook the bacon until it’s browned but still slightly soft – the perfect texture to complement the rest of the dish.
Step 5 and 6: Cook the Chorizo
Remove the bacon and, in the same pan, sear the chorizo slices on each side until they develop that gorgeous caramelized crust. This packs in smoky, spicy notes that will infuse the entire hash later.
Step 7 and 8: Smash and Crisp the Potatoes
Place the halved potatoes cut side down into the hot pan. Use a spatula or potato masher to press them flat against the surface. Don’t rush this step—firm pressure helps the potatoes stick and form that crispy golden crust that’s so irresistible.
Step 9 and 10: Cook and Combine
Let the potatoes cook until the first side turns an inviting golden brown, then flip and do the same on the other side, pressing down gently. Sprinkle a little salt for seasoning. Once both sides are crisp, toss the bacon, chorizo, and luscious halved cherry tomatoes back into the pan, letting the flavors mingle.
Step 11 and 12: Steam the Eggs
Crack your eggs over the hash and drizzle in a little water around the pan’s edge. Immediately cover with a lid to allow the eggs to steam cook gently. This method keeps the egg whites tender while leaving the yolks perfectly runny – the ultimate topping for this hash.
Step 13 and 14: Final Touches and Serve
When the eggs have reached your preferred doneness, remove the pan from heat. Season with salt and freshly cracked black pepper, then scatter over chopped parsley and optional avocado slices for freshness. Serve hot alongside crusty bread to soak up every glorious bite.
How to Serve Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs Recipe
Garnishes
Adding fresh chopped parsley and creamy avocado slices on top introduces a burst of color and an earthy freshness that complements the smoky, crispy goodness underneath. These simple touches elevate the presentation and add texture contrasts you’ll love.
Side Dishes
Serve with thick slices of crusty bread or toasted sourdough to scoop up the runny eggs and flavorful juices. A light green salad or some tangy pickled vegetables can also bring a refreshing counterpoint to the hearty hash.
Creative Ways to Present
For a crowd-pleaser, serve the hash family-style in a large cast iron skillet right on the table. Alternatively, plate individual servings topped with a fried or poached egg and a drizzle of hot sauce for an extra kick. The rustic look with bright garnishes makes every bite feel special.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover hash in an airtight container for up to two days. The potatoes maintain their texture best when reheated gently, and the chorizo’s flavor continues to deepen with time.
Freezing
This hash freezes well if you want to prep in advance. Cool completely, then transfer to a freezer-safe container. It can be frozen for up to a month. Thaw overnight in the fridge for the best results before reheating.
Reheating
For the crispiest texture, reheat leftovers in a non-stick pan over medium heat to refresh the smashed potatoes and chorizo. Avoid microwaving if you want to keep that satisfying crunch. Add fresh eggs when reheating for that perfect finishing touch.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just chop regular potatoes into bite-sized chunks and cook until tender. They may take a bit longer to soften before smashing, but the crispy result is just as delightful.
What can I substitute for chorizo if I don’t eat pork?
Try a smoky turkey or chicken sausage, or even a plant-based chorizo alternative to maintain the spicy flavor without pork.
How do I get my eggs perfectly runny?
Covering the pan after adding water creates steam that cooks the eggs gently. Cooking for about 1 1/2 minutes usually results in set whites and runny yolks, but adjust the time to your preference.
Is this recipe suitable for meal prep?
Yes! It reheats beautifully and keeps well in the fridge, making it an excellent option for quick breakfasts throughout the week.
Can I add other vegetables to this hash?
Definitely! Peppers, onions, or spinach all make delicious additions. Just add them during the sautéing stage to soften and blend flavors.
Final Thoughts
This Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs Recipe is one of those dishes you’ll find yourself craving again and again. Its vibrant flavors, satisfying textures, and simple ingredient list make it a standout breakfast or brunch classic. Give it a try and see how quickly it becomes your favorite morning pick-me-up – your taste buds will thank you!
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Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Spanish-inspired
Description
A hearty and flavorful Chorizo Breakfast Hash featuring crispy smashed baby potatoes, savory bacon, spicy chorizo, sweet cherry tomatoes, and perfectly steamed eggs. This quick and satisfying skillet meal is perfect for a comforting breakfast or brunch and served with crusty bread or toast for a complete dish.
Ingredients
Potatoes
- 8 baby potatoes (220g / 7oz), skin on
Meats
- 2 rashers of bacon, or 3 strips of streaky bacon, cut into large dice
- 3 oz / 100g chorizo (about 1/2 chorizo), sliced 1/2cm / 1/5″ thick
Vegetables & Others
- 1 cup cherry tomatoes, halved
- 3 or 4 eggs
- 2 tbsp water
- Salt and pepper to taste
- Avocado slices (optional)
- 1/2 tbsp fresh parsley, finely chopped (optional, for garnish)
To Serve
- Crusty bread or toast
Instructions
- Cook the potatoes: Steam, boil, or microwave the baby potatoes until they are soft and cooked through, about 10-15 minutes depending on the method.
- Prepare potatoes for smashing: Cut the cooked potatoes in half lengthwise, setting them aside.
- Heat the pan: Place a skillet or frying pan over high heat until hot.
- Cook the bacon: Add the diced bacon to the hot pan. If using lean bacon, add a dash of olive oil to prevent sticking. Fry the bacon until browned but not crisp, about 3-4 minutes.
- Remove bacon: Using a slotted spatula, transfer the cooked bacon to a plate to rest.
- Cook the chorizo: In the same pan, add the sliced chorizo. Cook each side until browned, around 2 to 3 minutes per side, developing a nice crust.
- Remove chorizo: Transfer the browned chorizo to the plate with the bacon.
- Smash the potatoes: Place the potato halves cut-side down in the frying pan. Using a spatula or potato masher, press down firmly to flatten them onto the pan. Sprinkle with salt.
- Brown the potatoes: Cook the potatoes on the first side until golden brown, about 1 to 1½ minutes. Flip and cook the other side until just golden brown as well, pressing down with the spatula. Sprinkle with additional salt.
- Add bacon, chorizo and tomatoes: Return the cooked bacon and chorizo to the pan along with the halved cherry tomatoes. Gently toss to combine and warm through for about a minute.
- Cook the eggs: Crack the eggs directly into the pan. Drizzle water down the side of the pan and immediately put a lid on to steam cook the eggs.
- Steam eggs to preference: Cook the eggs until they reach your desired doneness. For just set whites with runny yolks, steam for about 1½ minutes.
- Season and garnish: Remove the pan from heat. Sprinkle the eggs and hash with salt and pepper. Top with freshly chopped parsley and optional avocado slices.
- Serve: Serve the chorizo breakfast hash hot with slices of crusty bread or toast on the side.
Notes
- Steaming, boiling, or microwaving the potatoes until soft provides flexibility based on your kitchen setup or time constraints.
- Removing meat ingredients before cooking potatoes ensures even browning and prevents overcooking or drying out the bacon and chorizo.
- Adding water and covering the pan allows eggs to gently steam, creating tender, poached-like whites and runny yolks.
- Use a sturdy spatula or potato masher to flatten the potatoes firmly for optimal crispiness.
- Adjust cooking times slightly depending on your stove and pan thickness to avoid burning or undercooking.
