Crispy Chorizo Potato Breakfast Hash with Fried Eggs

Hash takes its name from the French hacher, to chop—and this skillet version leans into crispy Yukon Golds and spicy Mexican chorizo. Fried eggs finish the one-pan plate for a hearty weekend breakfast.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 495 cal
• 24g protein
• 32g carbs
• 30g fat
• 5g fiber

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Ingredients

• 1 1/2 lb Yukon Gold potatoes, 1/2-inch dice
• 12 oz Mexican chorizo, casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeds optional)
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 2 Tbsp avocado oil or neutral oil
• 4 large eggs
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• as needed hot sauce, for serving

Instructions

1. 1Place the diced potatoes in a medium saucepan, cover with cold water by 1 inch, and add salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–7 minutes until just fork-tender but not falling apart. Drain thoroughly and pat dry with a clean towel—dry potatoes crisp better.
2. 2While potatoes cook, heat a large 12-inch cast-iron or heavy skillet over medium-high heat. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, 5–6 minutes. Transfer chorizo to a plate with a slotted spoon, leaving the rendered fat in the pan.
3. 3Add oil to the chorizo fat if the pan looks dry. Add the par-cooked potatoes in a single layer. Let them cook undisturbed 3–4 minutes to develop a golden crust, then stir and continue cooking another 4–5 minutes until crispy on most sides. Season with remaining salt, pepper, and smoked paprika.
4. 4Push potatoes to the side. Add the remaining oil, then the onion, bell pepper, and jalapeño. Sauté 4–5 minutes until softened and lightly charred at the edges. Stir in the garlic and cook 30 seconds until fragrant.
5. 5Return the cooked chorizo to the skillet and toss everything together. Taste and adjust seasoning. Create 4 shallow wells in the hash.
6. 6Crack an egg into each well. Cover the skillet with a lid (or a baking sheet) and cook over medium heat 3–5 minutes until the whites are set but yolks are still runny. For firmer yolks, cook 1–2 minutes longer.
7. 7Remove from heat. Scatter chopped cilantro over the hash and squeeze fresh lime juice across the top. Serve straight from the skillet with hot sauce on the side.