BREAKFAST & BRUNCH Archives

Brunch or Breakfast Magic: Savory Chorizo Hash

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If breakfast is your love language, you’ll fall for this savory chorizo hash made with Spanish sausage, potatoes, onions and peppers. I could eat this all day long!

This recipe features Spanish chorizo, which is different from its Mexican cousin. Spanish chorizo is fully cooked with a delicious smoky paprika taste that is spicy without being hot. (Cubans don’t do hot and spicy much… just spicy.)

Mexican vs. Spanish Chorizo

Mexican chorizo is much hotter (although you can get a milder version) and it’s sold raw. I love these sausages for grilling and they can be good in chorizo hash too, but I’ve had it both ways and think Spanish chorizo wins!

Growing up I added chorizo and onions and peppers to scrambled eggs, but later I discovered the corned beef hash and I loved it! But as much as I liked corned beef hash I felt it needed the flavor to be taken up a notch… with chorizo.

Ingredients For The Chorizo Hash Are Flexible

You can use any combination of potatoes and peppers for this chorizo hash. The only essential ingredient is the chorizo itself. You can use Spanish Cantimpalo Chorizo which can be found in the deli section of most grocery stores. You may also find chorizo in small sausage links or sold in crumbles. I prefer to use the crumbles for this hash. They make the process a little easier because you save yourself the step of chopping, and they get more incorporated into the dish. I prefer to use the Palacios brand for the sausage links and Quijote for the chorizo crumbles.

The rest of the ingredients are based on your preferences or what you have on hand. For potatoes, any variety works, and feel free to mix and match your favorite peppers and onions. I prefer yellow onion with a mix of colorful peppers—this time, I used red bell pepper and poblano.

How To Make Chorizo Hash

Start by prepping the potatoes. Make a spice mix with smoky paprika, cumin, oregano, salt, and pepper. Then dice the potatoes into one-inch cubes. I like to use the small Yukon golds and leave the skin on, but you can use any variety and skin can be on or off.

Add the potatoes to a bowl then add the spice, olive oil, and crushed garlic and toss together. I use an air fryer because it’s the easiest method, though oven baking is a good option too. If you’re using the air fryer, set it to roast and cook the potatoes for about 18 minutes (check in on them to check for doneness). If you’re roasting in the oven, preheat the oven to 450 degrees then add the potatoes and cook for about 20-24 minutes. Rotate the potatoes halfway through the cooking process.

If you bought the sausage links, go ahead and remove the cases and finely chop them. If you bought the crumbles, yay for you! Thinly slice the onion and roughly chop the peppers.

Next, heat a large skillet over medium heat and add the chorizo once it’s hot. Cook for about 5 minutes to render the fat (you’ll have more fat when you use the crumbles). Strain the chorizo and let it drain on a plate lined with paper towels. Remove the chorizo oil and just leave two tablespoons in the skillet. Set aside two tablespoons of the chorizo for garnish.

Add the onions and pepper and saute, adding a sprinkle of salt as it cooks. You’ll want the onions and peppers to soften and get some color, this should take about 5-10 minutes depending on your stovetop and the size of the veggies. Once they’re done, transfer the veggies to the plate with the chorizo.

Let’s Hash It Out (sorry, couldn’t resist!)

Once the potatoes are done, toss the chorizo, potatoes, and veggies in a bowl and taste and adjust seasonings as needed. Scoop the chorizo hash into bowls and top with an egg, chorizo crumbles, and a dusting of finely chopped parsley. I like to use sunny-side-up eggs for this, but you can use any style of eggs… you do you 🙂

Oh, and by the way, let’s talk eggs! While you can use any egg brand, of course, I always use Vital Farms eggs for my chorizo hash… in fact for everything. The yolks are a deep yellow, almost orange color, and the flavor is the best! They’re pasture-raised and include a little newsletter about their hens, like Savvy Shelby. Here’s a link so you can find them, although it’s not an affiliate link or a sponsorship, I just really love these eggs! Now, I’ll warn you, they’re a splurge but so worth it, especially if you’re making a special meal out of this hash.

If you manage to have leftovers, they’re a treat! Enjoy it any time of day—simply microwave the chorizo hash and fry an egg to top it off.

Brunch? Oh yes!

For a crowd-pleasing brunch, pair this spicy chorizo hash with a light gazpacho starter and finish with a Basque cheesecake for the perfect brunch spread. Wash it all done with mimosas. Yum! Yum! Happy brunching! 🍳🌶️

Savory Chorizo Hash

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Author: Sandi Abbott
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4 1x
Category: breakfast
Method: stovetop
Cuisine: spanish

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Description

Spice up brunch with our Savory Chorizo Hash! Featuring Spanish chorizo, potatoes, peppers, and bold spices for a flavorful morning treat.

Ingredients

Scale

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

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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:

Spanish Cantimpalo Chorizo

Palacios Sausage Links

Quijote Chorizo Crumbes

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 ;-).

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Gazpacho Is The Best Spanish Soup For Summer!

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH, SOUPS & STEWS / Recipes

You’ll love gazpacho, it’s a Spanish soup that’s just perfect for summer feasting! Made with raw, blended vegetables, this Spanish soup is served cold, making it incredibly healthy and refreshing on hot days. You’ll get more than a full serving of veggies without even trying 🍅❤️

I like to serve gazpacho as a starter to a summer barbecue or a light brunch. Its vibrant hues make for a stunning presentation, whether you ladle it into soup bowls or pour it into cocktail shooters. And it makes great leftovers to be eaten as a deliciously nutritious snack the rest of the week.

When, Where And What Is Gazpacho?

Gazpacho is a traditional Spanish soup from southern Spain. Some say this cold soup has ancient origins dating back to Greek and Roman times. There’s also a version of gazpacho dating back to Islamic Spain between the 8th and 13th centuries.

The original gazpacho recipe was made with bread, olive oil and garlic, no veggies included. The version we enjoy today, enriched with summer vegetables, surfaced in the 15th century with the arrival of tomatoes from the New World. It’s one of the earliest fusion foods blending old and new together.

Gazpacho Ingredients In The Modern Age

Once tomatoes were introduced, gazpacho was changed forever… and I’m glad for it! Now, with its showy vibrant red color, tomatoes tend to hog the spotlight in this Spanish soup. But to achieve the deliciously complex flavor of gazpacho, we can’t forget the old ingredients: bread, olive oil, garlic and also a little sherry vinegar.

Now, that we’ve got the traditional base, let’s cue the vegetables, starting with ripe, luscious tomatoes. Heirloom tomatoes are also a great option. I don’t use cherry or grape tomatoes in the soup because they just don’t have enough tomato meat for this dish, but they’re great for garnish, if you have them.

The other vegetables usually found in gazpacho are cucumbers, peppers and onions, and some also add fruit for a hint of sweetness. I opted for strawberries in my gazpacho, but you can choose other fruits such as melons or peaches.

I’ve come across some recipes that just used chopped up vegetables with tomato soup… that’s not authentic gazpacho! The traditional version is thick, made with mashed or blended tomatoes, bread and olive oil.

How To Make Gazpacho

Traditionally, bread, olive oil and garlic is mashed in a mortar and pestle to create a paste and then the vegetables and sherry are worked in. I love the idea of this, but I like how smooth the soup is when you make it in the blender… plus it’s easier and less messy. Besides, all the cool kids use the blender 😉

I skip the bread mashing and let the veggies do the heavy lifting for me. I roughly chop them, add them to a bowl, and sprinkle 1 ½ teaspoons of salt and toss them. Then, I add the cubed bread and let it sit for 15 minutes. The salt draws out moisture from the veggies, softening the bread in the process. And the bread isn’t just for flavor; it also helps thicken the soup and prevents it from separating. The soup should be thick with a smooth consistency, not at all watery.

While the veggies are doing their magic on the bread, I prep the garnish, finely chopping gazpacho veggies and making homemade garlic croutons (these are ridiculously easy to make).

After fifteen minutes, we’re ready for the blender. I add the veggies and bread mix to the blender along with the vinegar and minced garlic. If all the veggies don’t fit into the blender, no worries. Fit in as many as you can and then start blending on low, the volume will reduce and you’ll be able to add the rest of the veggies. I continue to blend until smooth, slowly increasing the speed on the blender.

Once veggies are fully blended, I drizzle in the olive oil. While you can use up to a half cup of olive oil, I prefer a bit less to reduce the calorie count. After blending, I strain the soup for an extra smooth consistency. While you can enjoy it immediately, it tastes even better after letting the flavors meld overnight.

Finishing Touches

Pour the soup into a bowl or cocktail shooter and top with the finely chopped veggies, homemade croutons, a drizzle of olive oil and a dusting of cracked black pepper. Oh, I want some now but it’s 10pm and I’m saving my last portion for lunch tomorrow. This gazpacho keeps well in the fridge for up to a week. Avoid freezing it, as the emulsion will break, altering its texture and flavor. ¡Buen provecho!