Crispy Potato and Chorizo Breakfast Hash
Crispy diced potatoes sautéed with smoky chorizo, fresh scallions, and topped with a perfectly fried egg.
Recipe Author
Riff Kitchen@riffkitchen
SpanishBreakfastQuick & Easy
Crispy Potato and Chorizo Breakfast Hash
Crispy diced potatoes sautéed with smoky chorizo, fresh scallions, and topped with a perfectly fried egg.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 20 cook
- 30 min
- servings
- 2
- effort
- Easy
Chef's note
The combination of rendered chorizo fat and crispy potatoes provides a deeply savory base that makes a hearty start to the day.
Method
6 steps · tap one to tick it off
Tips
Dry the diced potatoes well. Wet cubes steam and stick. Pat them dry with a towel before they go in, so they brown in the 10 minutes.
Leave the potatoes alone to brown. Stirring every few seconds stops a crust forming. Turn them only every couple of minutes.
Buy the cured, sliceable chorizo. Spanish chorizo is dried and crisps in 5 minutes. Fresh Mexican chorizo is raw, needs longer and turns the hash greasy.
Swaps
No Scallions? Chopped chives or a little thinly sliced red onion.
No Black pepper? A pinch of smoked paprika or red pepper flakes, which suit the chorizo.
Storage
Fridge: 3 to 4 days in a sealed container. Store it before the eggs go in if you can; the potatoes soften overnight.
Freezer: 2 to 3 months for best quality, without the eggs. The potatoes come back softer, so crisp them in a hot skillet.
Reheat: In a hot skillet with a little oil, pressing the hash flat to crisp it, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The combination of rendered chorizo fat and crispy potatoes provides a deeply savory base that makes a hearty start to the day.
Instructions
Follow the steps to perfection.
Tips
Dry the diced potatoes well. Wet cubes steam and stick. Pat them dry with a towel before they go in, so they brown in the 10 minutes.
Leave the potatoes alone to brown. Stirring every few seconds stops a crust forming. Turn them only every couple of minutes.
Buy the cured, sliceable chorizo. Spanish chorizo is dried and crisps in 5 minutes. Fresh Mexican chorizo is raw, needs longer and turns the hash greasy.
Swaps
No Scallions? Chopped chives or a little thinly sliced red onion.
No Black pepper? A pinch of smoked paprika or red pepper flakes, which suit the chorizo.
Storage
Fridge: 3 to 4 days in a sealed container. Store it before the eggs go in if you can; the potatoes soften overnight.
Freezer: 2 to 3 months for best quality, without the eggs. The potatoes come back softer, so crisp them in a hot skillet.
Reheat: In a hot skillet with a little oil, pressing the hash flat to crisp it, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix