This quick and easy breakfast hash recipe features spicy chorizo sausage, crispy potatoes, and fresh kale. Topped with a fried egg and a quick Greek yogurt lime drizzle! Ready in 30 minutes.
Y'all. The HOLD that this chorizo breakfast hash has on me. I can't stop making it. It's easy enough for a lazy weekend brunch, but hearty enough for a quick breakfast-for-dinner (see also: These Chorizo Baked Eggs!)
This hash comes together in just half an hour, and it's a perfect blank canvas for a few eggs (you can also throw in any extra veggies you have lying around!) Top it with a quick Greek Yogurt lime drizzle and serve with plenty of toasted bread.
For a full list of ingredients and exact quantities, see the recipe card below.
Before you jump in, there are a few things we want to highlight:
- We use one large russet potato in this recipe, but it works well with any type of potato! We like russet or red potatoes in hash because they hold their shape really well, but you can use yukon golds or anything else you have on hand.
- Dice your potato into small cubes - if you cut it too big, it will take too long to cook! Aim for evenly sized potato pieces that are ¼- to ½-inch wide.
- Use as many eggs as you like! As written, this chorizo hash recipe makes enough for 2-3 generous servings; we usually serve it with 1-2 eggs per person. Stretch it out by cooking extra eggs and serving with plenty of toasted crusty bread (if you're cooking for two, you can also give our small batch crusty bread a try!)
A Few Notes on Chorizo
Chorizo is a sausage product comprised of raw meat - usually pork - that has been seasoned with spices. It's popular in Mexican cuisine (find it in classic recipes like Papas con Chorizo or Chorizo and Eggs!)
If your grocery store or butcher shop carries ground pork chorizo, go ahead and grab that! You can also find raw chorizo in sausage form: We usually buy this Wegmans Chorizo Pork Sausage and just remove the meat from the casings. It's also easy to make homemade chorizo with ground pork and a few spices!
PS - Look for Mexican Chorizo, which is a raw pork product with seasonings (as opposed to Spanish Chorizo, which is a hard sausage). Learn more: What is Chorizo?
Riffs and Substitutions
There are so many ways to customize a simple potato hash with eggs. A few of our favorite ways to riff on this recipe:
- Swap the potato for sweet potato or diced butternut squash! If you're short on time, you can also use frozen hash browns as the base for this hash.
- Add extra veggies. This chorizo hash is excellent with bell peppers, extra onion, black beans (it's great with leftover beans from our black bean breakfast tacos), mushrooms, spinach, or any other veggies you have on hand!
- Mix up the eggs. We used sunny side up eggs in these photos (we love a good runny yolk!) but this hash is great with any style of eggs: Try it with over easy fried eggs, fluffy scrambled eggs, or poached eggs (à la our leek and mushroom breakfast hash!)
- Swap the chorizo for Italian sausage, andouille sausage, or leftover herb roasted turkey breast (perfect for after Thanksgiving!)
- Add your favorite toppings. We topped this hash with fresh cilantro and some green onions; it's also good topped with avocado, cotija cheese, salsa, sour cream, or diced tomatoes.
How to Make Chorizo Breakfast Hash
We'll start by cooking the chorizo in a large skillet. Use a sturdy spoon or spatula to break it up as it cooks so you have nice, bite-sized pieces.
Use a slotted spoon to remove the cooked chorizo from the skillet and set it aside (but leave the fat in the pan - we'll use it to cook our potatoes and onions in a minute!)
Return your pot to the stove over medium-high heat. Add diced potatoes to the hot pan and spread them out into an even layer. Cook them for a few minutes without stirring them much: You want them to sit in one place so they develop a nice crispy exterior. Stir the potatoes once every few minutes, letting them settle and cook in between each stir, until they've developed a golden brown color and are nearly cooked through.
Pro Tip: If the potatoes are sticking to the pan, it's because (1) the pan wasn't hot enough and/or (2) the potatoes need more time to cook! Once the surface is nice and crispy, the potatoes will lift right off a properly preheated stainless steel or cast iron pan. Crisping potatoes in a pan can take some practice - don't worry if they don't look perfect on the first try!
When the potatoes have browned, add the onion and garlic to the pan and sauté for a few more minutes, until the onion is translucent. Then, it's time to assemble!
Add the cooked chorizo back to the skillet along with a few generous handfuls of fresh chopped kale. Stir everything together and cook until the kale is just barely wilted, then turn off the heat.
Let the hash hang out on the stove while you fry up a few eggs and whisk the Greek yogurt sauce together!
Greek Yogurt Lime Drizzle
This quick drizzle is inspired by traditional Mexican crema, a sour condiment that's typically made with a cream and buttermilk base. For our quick lime drizzle, we're whisking Greek Yogurt and lime juice together with a pinch of salt for a similar tang and brightness that's ready in under a minute.
If your sauce isn't quite drizzle-able after mixing in the lime juice, add small splash of water to thin it out and make it easier to drizzle over your breakfast hash. You can also add extra lime juice if you'd like more acidity or tartness!
Three Rules for Excellent Breakfast Hash
- Use a thick, sturdy skillet. A great skillet chorizo hash starts with a great skillet! We recommend a large cast iron skillet or high-quality stainless steel skillet (at least 12" in diameter) here.
- Pre-heat your skillet properly. Place the skillet over medium-high heat and let it preheat for a few minutes so the surface is nice and hot. A hot pan helps prevent food from sticking and helps develop a nice crust on our diced potatoes. Learn more: How to heat pans before cooking.
- Don't touch the potatoes too much while they cook. Let them sit in the hot pan for a few minutes without stirring to help them develop a nice, crispy crust! If your potatoes start to burn, give them a stir and turn the heat down a bit.
A Few FAQs
Let leftover hash cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat hash in a skillet over medium-high heat and serve it as is or use it as a filling for some tasty breakfast tacos!
To prevent sticking, first make sure your pan is nice and hot! Also, try to move the potatoes as little as possible: Let them sit in one place for a few minutes, and once they develop a nice crust, they'll pop right off the surface of the hot pan! This can take some practice. If you end up with burnt-on potato pieces (it happens!) don't worry - they're easy to clean. Read more: How to clean burnt food off stainless steel cookware.
We recommend using a large (at least 12") cast iron skillet or stainless steel pan when making hash. Be sure to preheat your pan for best results (learn more: How to heat pans before cooking). You can use a nonstick skillet if you prefer, but you'll get a better sear on your potatoes with cast iron or stainless steel. If you only have a smaller skillet, you can work in batches: Cook the chorizo, then crisp the potatoes and remove them to a separate bowl before cooking the onions and garlic on their own (like we do in our Leek and Mushroom hash).
More Hearty Breakfast Recipes
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An easy chorizo breakfast hash for your next brunch.
For the Hash:
- ½ pound chorizo sausage
- 1 large russet potato, diced into ½-inch pieces
- ½ large yellow onion, diced (about 1 cup)
- 2 large cloves garlic, minced
- salt and pepper to taste
- 2 heaping cups roughly chopped kale
- 2-4 eggs
For the Sauce:
- ¼ cup plain Greek yogurt
- 1 Tablespoon lime juice
- salt and pepper to taste
- Fresh cilantro
- Sliced green onions
- Cotija cheese
- Sour cream
Make the Hash:
- Heat a large (at least 12" in diameter) cast iron or stainless steel skillet over medium-high heat. Add chorizo and cook, using a wooden spoon or sturdy spatula to break it up into pieces as it cooks. When the sausage is cooked, use a slotted spoon to remove it to a separate bowl, leaving the remaining fat in the pan.
- Return the skillet to stove over medium-high heat. Add potatoes and cook for 10-15 minutes, stirring only occasionally, until potatoes are crispy and nearly cooked through.
- Add onion and garlic to pan and sauté until onion is translucent, about 3 minutes.
- Add salt and pepper to taste.
- Return cooked chorizo to pan and add kale. Stir to combine and cook for 1-2 minutes, until kale has just barely wilted.
- Remove hash from the heat and set aside.
- Cook eggs using your preferred method (we made sunny side up eggs in these photos!)
Make the Drizzle:
- Whisk Greek yogurt, lime juice, and a pinch of salt together in a small bowl. If the sauce is too thick, add a small splash of water or extra lime juice to thin it out to a drizzle-able consistency.
- Top hash with cooked eggs, a drizzle of greek yogurt sauce, and any extra toppings (we used cilantro and green onions in these photos). Serve and enjoy!
Crispy potatoes can take some practice! For best results, use a cast iron skillet or a thick, high-quality stainless steel skillet, and let the pan preheat before adding any sausage or potatoes so it's nice and hot. A hot pan prevents ingredients from sticking, and helps develop a crispy browned crust on your potatoes. Learn More: How to preheat a pan.
Additions and Substitutions. Add bell peppers, mushrooms, spinach, or any extra veggies you have to this hash along with the onions and garlic. Swap the chorizo for Italian sausage or andouille sausage.
This hash makes 2 generous portions. If you're serving more people, add extra eggs to stretch it a bit further or use the handy 1x/2x/3x buttons above to scale up the recipe!
Cook your eggs however you like! We used sunny side up eggs in these photos, but you can do over easy, over medium, poached, or scrambled eggs here.
- Serving Size: 2 servings
- Calories: 723
- Sugar: 5.8 g
- Sodium: 2659.2 mg
- Fat: 50.2 g
- Carbohydrates: 26.9 g
- Protein: 39.8 g
- Cholesterol: 290.6 mg
Keywords: breakfast, brunch, eggs