Chorizo and egg breakfast hash

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Chorizo breakfast hash

In this recipe we’re using very simple ingredients that always come together in a satisfying meal. You just need to prepare the potatoes, and chorizo and other ingredients and bake until ready. This dish is perfect for beginners and everyone who doesn’t want to think much about their breakfast meal.

Breakfast hash is very popular and you barely need a recipe, it’s that simple. It’s one of those meals that just combines everything together. You can make it with your children and for children as it doesn’t contain spices or anything unhealthy. You will have a satisfying meal that will be enjoyed as a breakfast, brunch or dinner. You can also keep the leftovers in a fridge for 3 days.

Chorizo and egg breakfast hash

This recipe requires ingredients that you already have in your fridge and you will have an easy breakfast hash. It's suitable for paleo diet and gluten-free. Not to mention the rich flavor and amazing smell.

Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 550 kcal


  • 1000 ml red potatoes, diced
  • 1 diced onion
  • 1 bell pepper, diced
  • 4 ml salt
  • 4 ml pepper
  • 15 ml oil
  • 1 package of chorizo
  • 2 eggs

For garnish:

  • 125 ml cheddar cheese
  • 125 ml green onions
  • 125 ml chopped cilantro


  1. Diced all potatoes into smaller cubes. Just quarter them, then cut in half. Each potato should result in 8 chunks. Cut peppers and onions, try to make the same shapes. Take a skillet, add oil and place over a medium heat to cook the vegetables. You can cover the skillet with the lid to cook everything faster. Stir every 2 minutes to make sure nothing burns.

  2. Take another pan, cook chorizo according to package requirements, and add vegetables. Add chorizo to a plate, top with eggs. Garnish with cilantro, cheese and onion. You can place leftovers in a fridge for 2-3 days.


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