Chorizo Hash
Last updated on February 19th, 2026
I love a hearty, savory breakfast in the morning! Loaded with veggies, a runny yolk, crispy potatoes – it just doesn’t get any better than that for me! This Chorizo Hash had it all AND it was a one pot dish! It was packed with protein and flavor! It was something totally different than we typically have for breakfast and my family loved it! This was pretty easy to make and gave me the opportunity to highlight some new, bold flavors! This recipe would be perfect for a slow morning during the week or for a relaxing weekend brunch!
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Where does the idea for Chorizo Hash come from?
This dish was influenced by Spanish chorizo traditions and potato hash breakfast concepts – which morphed into this fusion of flavors! Hash actually became popular in the 19th century in America and Britian as a way to use up leftover potatoes, meat, and veggies. Adding chorizo to the mix became especially popular among Southwest and Tex-Mex cuisine since hash was already popular and chorizo was readily available! And just like that, this breakfast really started to pop off across the globe, becoming a diner staple with plenty of variations!
Did you know?
Chorizo originated in Spain hundreds of years ago, but there’s actually two different types of chorizo sausages. Both are made with garlic, pork, and either paprika in Spain or chili peppers in Mexico! Spanish chorizo is either cured or smoked! It gets its red hue from paprika, which is made from drying and grinding peppers. Mexican chorizo is raw and fresh and gets its red hue from actual chili peppers, not from paprika! Both versions of this sausage have made their way all around the globe, but here in the U.S., the chili-spiced Mexican version is the one most of us know and love!
What ingredients do I need to make this?
For the chorizo hash:
Mexican Chorizo
Yellow Potatoes
Eggs
Queso Fresco
Onion
Grape Tomato
Garlic
Cilantro
Lime Zest
Olive Oil
Salt
Black Pepper
Cooking Spray
For serving:
Avocado
Lime Wedges
What ingredients do I need?
How do I make it?
To prep the ingredients:
To get started on this recipe, the first thing we’ll want to do is wash and prep our veggies! Scrub and cut the potatoes into bite-sized pieces. Dice the onion and halve the grape tomatoes. Mince the cilantro and garlic. Zest and wedge the lime.
To make the chorizo hash:
Next, let’s cook our potatoes! In a large skillet on medium, heat oil. Sauté potatoes until tender and crispy, stirring occasionally.
As they cook, sprinkle some salt and pepper on them, and once done move to a plate covered with foil to keep warm until ready to use.
Next, in that same skillet cook chorizo for a few minutes on medium, breaking up the meat as it cooks. Add the onion and cook for a few minutes, then add the garlic and cook until fragrant.
Next stir in the tomato and cook those for a few minutes, stirring occasionally.
Once the tomatoes start blistering, add the rest of the salt, pepper, the potatoes, and half of the cilantro to the pan.
Stir to combine. Sprinkle half of the queso fresco over everything, then make 4 egg wells. Spray cooking spray into the wells and over everything and crack the eggs inside.
Add just a touch of salt and pepper to the tops of the eggs, turn heat to medium-low, cover and cook until egg whites have set and no longer jiggle.
To serve:
Top Chorizo Hash with lime zest, the rest of the queso fresco, and cilantro. Serve with thinly sliced avocado and lime wedges. Enjoy!
Tips:
- If you’d like a little bit more spice in this dish, consider adding some crushed red pepper when you add the other seasonings. Alternatively, you could serve this with hot sauce. Or try out my Cilantro Lime Crema or Guacamole for a cool and creamy finish!
- You could also make this with fresh or frozen hashbrowns if you don’t have potatoes on hand. This also works if you need to save some time on prep!
- Hosting brunch? Double this recipe to serve a crowd!
- This chorizo hash will keep for 3-4 days if stored in an airtight container in the refrigerator.
Love easy breakfast skillets? Check out some of my other recipes!
Chorizo Hash
Ingredients
- 4 Eggs
- 2 ½ cups Yellow Potatoes scrubbed and cut into bite-sized pieces
- 2 Garlic Cloves minced
- 9 oz Mexican Chorizo
- 1 cup Grape Tomatos halved
- ¼ cup Queso Fresco crumbled
- ⅓ cup Yellow Onion diced
- 2 tbsp Olive Oil
- 1 tbsp Cilantro minced
- ¾ tsp Salt divided
- ½ tsp Black Pepper divided
- Cooking Spray
For serving:
- 1 Avocado peeled, pitted, thinly sliced
- 1 Lime zested, and wedged
- ¼ cup Queso Fresco crumbled
- 1 tbsp Cilantro minced
Instructions
To make the chorizo hash:
- In a large skillet on medium, heat oil.
- Add potatoes to the pan and season with 1/4 tsp salt and 1/4 tsp pepper.
- Sauté potatoes about 8-10 minutes, stirring occasionally.
- Once tender and crispy, move to a plate covered with foil to keep warm until ready to use.
- Next, in that same skillet cook chorizo for 2 minutes on medium, breaking up the meat as it cooks.
- Add the onion and cook for 2-3 minutes, then add the garlic and cook until fragrant, one minute.
- Next stir in the tomato and cook those for 2-3 minutes, stirring occasionally.
- Once the tomatoes start blistering, add the rest of the salt, pepper, the potatoes, and cilantro to the pan. Stir to combine.
- Sprinkle the queso fresco over everything, then make 4 egg wells in the mixture.
- Spray cooking spray into the wells and over everything to give it a nice crisp. Crack the eggs inside the wells.
- Add just a touch of salt and pepper to the tops of the eggs and turn heat to medium-low.
- Cover and cook until egg whites have set and no longer jiggle.
To serve:
- Top Chorizo Hash with lime zest, the rest of the queso fresco, and cilantro.
- Serve with thinly sliced avocado and lime wedges. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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This is such a wonderful breakfast recipe! We love chorizo and it’s so good with the potatoes!
Thank you so much!
Looks delicious 🤩
Thank you!