Description
Spice up brunch with our Savory Chorizo Hash! Featuring Spanish chorizo, potatoes, peppers, and bold spices for a flavorful morning treat.
Ingredients
2 lbs potatoes
3 garlic cloves, crushed
1 teaspoon smoked paprika (if you don’t it, use paprika)
1 1/2 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon cumin
1 heaping cup sliced onion (about half a large onion)
½ cup poblano pepper, roughly chopped
9 ½ ounces chorizo crumbles (see note)
¼ cup parsley, finely chopped
4 eggs
Instructions
- Preheat your air fryer to roast or your oven to 450 degrees.
- Make your spice mix using paprika, cumin, oregano, salt, and pepper. Dice potatoes into one-inch cubes, keeping the skin on if desired. Toss potatoes in the spice mix, olive oil, and crushed garlic. Cook in an air fryer or oven until golden brown about 18-25 minutes. Check them halfway through and rotate the pan or toss a bit in the air fryer.
- While the potatoes cook, prepare the chorizo and veggies.
- If you’re using the chorizo links, remove the sausage casings and finely chop it. (If you’re using chorizo crumbles, no prep is needed.)
- Thinly slice the onion and roughly chop the pepper.
- Heat a skillet over medium heat, add the chorizo, and cook for 5 minutes. While Spanish chorizo is fully cooked, you’ll want to render the fat. Remove the chorizo from the skillet and drain on paper towels. Pour the chorizo drippings into a glass container, reserving 2 tablespoons in the skillet.
- Add the onions and peppers to the skillet and cook for a minute, add some salt and continue until softened and some color starts to show, about 8 minutes. Set aside until potatoes are ready.
- Combine cooked potatoes, sausage, and veggies, adjusting seasonings as needed.
- Serve the hash topped with eggs, chorizo bits, and parsley. This dish is best with a sunny side up egg, but eggs any style are fine.
- Leftovers can be reheated in the microwave, just fry a fresh egg to place on top.
Notes
You can find Spanish Cantimpalo chorizo in the deli section, ask for thick slices and then chop it. You can also use chorizo sausage links or chorizo crumbles. Here are some links to the products to give you an idea:
You can substitute Mexican chorizo, but you’ll need to fully cook it.
The left over chorizo drippings would be good to flavor other dishes during the week, similar to bacon fat ;-).