Name: Chorizo and Potato Hash
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb yukon gold potatoes; 8 oz dry-cured spanish chorizo; 2 tbsp olive oil; 1 medium yellow onion; 1 medium red bell pepper; 3 clove garlic; 1 tsp smoked paprika; 1 tbsp sherry vinegar; 4 large eggs; 2 tbsp fresh parsley; to taste salt; to taste black pepper

← Recipes · One Pan · Chorizo and Potato Hash

530 cal22g protein37g carbs33g fat920mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch40 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Chorizo and Potato Hash

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One Pan40 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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yukon gold potatoesscrubbed, cut into 1/2-inch cubes1.5 lb

dry-cured spanish chorizosliced into thin half-moons8 oz

olive oil2 tbsp

yellow oniondiced1 medium

red bell pepperdiced1 medium

garlicminced3 cloves

smoked paprika1 tsp

sherry vinegar1 tbsp

eggs4 large

fresh parsleychopped2 tbsp

saltto taste

black pepperto taste

Cook it to

Raw sausage160°F / 71°C

Egg dishes160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Set a large lidded skillet over medium heat and add the chorizo. Cook, stirring now and then, for 3 to 4 minutes until it has released its red oil and the edges are lightly crisp. Lift the chorizo out with a slotted spoon and set it aside, leaving the fat in the pan.

2Add the olive oil to the skillet and raise the heat to medium-high. Add the potatoes in an even layer with a good pinch of salt. Let them sit without stirring for 4 minutes so the bottoms start to brown.

3Stir the potatoes, turn the heat down to medium, cover and cook for 8 minutes until they are tender when poked with a fork.

4Uncover, add the onion and bell pepper, and cook for 8 to 10 minutes, stirring only every minute or two, until the potatoes are crisp and golden and the vegetables are soft.

5Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Return the chorizo to the pan, splash in the sherry vinegar, scrape up any browned bits, and season with salt and pepper.

6Use the back of a spoon to make four shallow wells in the hash and crack an egg into each. Season the eggs with a little salt and pepper, cover and cook for 3 to 5 minutes, until the whites are set and the yolks are still runny.

7Scatter the parsley over the top and serve straight from the skillet.