Smoky Chorizo Hash Browns and Eggs is a fantastic way to switch up your breakfast game! Made with smoky and slightly spicy chorizo, fried potatoes, and runny eggs, this one is sure to be a weekend favorite!
Sunday morning breakfasts might possibly be my favorite meal of the week. This honored spot was Friday night pizza nights when I was a kid but it’s now definitely Sundays.
I’ve lamented before (a few times, actually) about what Sunday mornings mean to us as a couple and especially as we roll into summer when Kyle’s job often has him working 6 days a week to finish up the school of the moment, that time is so precious to us.
In addition to drinking plenty of coffee in our rickety and chipping green Adirondack chairs on the porch as the sun peeks over the hills, we love coming up with new breakfast recipes.
This smoky chorizo hash and eggs being our “it” breakfast of the moment.
It was kind of a throw-together meal a few months back but I jotted down the ingredients and amounts as we remade it recently and it turned out just as good as the first time around.
The chorizo definitely is the star here but I’ll never let crispy breakfast potatoes play second fiddle – they were just as great. And the runny fried egg?
Required, of course.
More Incredible Egg Dishes
Breakfast Nachos with Poached Eggs | Make Ahead Sausage and Egg Breakfast Casserole | Breakfast Broccoli Quinoa with Poached Eggs | Bacon Egg and Cheese Pizza | Baked Ranchero Eggs with Blistered Jack Cheese | Herb Baked Eggs | Corn Cheddar Scallion Strata
For the chorizo hash:
- 3 medium red potatoes
- 8 oz fresh chorizo, casings removed (see Note below)
- 2 tsp + 2 tbsp canola oil, divided
- ½ red pepper, diced small (about ¾ cup)
- ½ medium onion, diced
- 1 tbsp unsalted butter
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ⅛ tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup black beans, rinsed and drained
For the eggs:
- 2 tbsp unsalted butter
- 8 eggs
- Wash and dry potatoes and prick them a couple times with a fork. Microwave them on high for 3 minutes. Dice them into ½-inch pieces.
- In a large cast iron skillet, break up the chorizo with a wide spatula and brown over medium heat for 8-10 minutes. If the chorizo seems dry or it's sticking to the pan, add 2 teaspoons of oil to the pan while it browns. Remove the chorizo from the skillet with a slotted spoon and keep warm in a covered bowl.
- Heat 1 tablespoon oil and the butter in the skillet. Add the potatoes, oregano, paprika, cayenne, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 10 minutes, turning every 3 to 4 minutes. Add the peppers and onions, adding up to an extra 1 tablespoon oil if needed. Cook the until the peppers and onions have softened, about 8 to 10 minutes. Stir in the garlic and black beans and cook until the beans have warmed through. Season with salt and pepper to taste. Turn the heat to low to keep the hash warm while you fry the eggs.
- Melt half of the butter a large non-stick pan and fry 4 eggs until desired level of doneness (repeat with remaining butter and eggs). Serve hot on top of the hash.
If you're using fresh chorizo here, crumble it when browning in the skillet. If you're using pre-cooked, diced the chorizo into ½-inch pieces before cooking. The fresh chorizo may need some oil to prevent it from sticking; the pre-cooked likely will not.
As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.