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Golden fried potatoes, spicy chorizo, perfectly cooked eggs with a healthy sprinkling of salty feta cheese make this breakfast hash absolutely irresistible. Make it all in one pan in just 25 minutes.
Love a breakfast hash? You’ll definitely want to try this Sweet Potato Hash with Halloumi and Baba Ganoush!
I remember once reading a story that Eggs Benedict were invented because a regular diner complained there was nothing new to eat for breakfast. I often feel this way.
Every restaurant offers pretty much the same menu. That is why it is very impressive that once in a while things get interesting and exciting.
The recipe I am sharing today was actually inspired by a breakfast my husband and I shared in a small English town. So small I forgot what it was called but I remembered my breakfast.
What you are seeing in the picture below is my version of it. Spanish chorizo, fried shallots, potatoes seasoned with salt and smoked paprika plus a couple of eggs, served with salty feta.
What is breakfast hash?
Hash is such a comfort food dish for many, myself included. There is something very soothing about meat and potatoes cooked together, especially for breakfast.
The word itself comes from the French “hacher” meaning “to chop”. And as long as you are chopping and frying various things together, you’ve got yourself a hash. Traditionally meat and cubed potatoes, fried with onions, were called a hash but nowadays anything goes!
You can have hash any time of the day but it is most often served for breakfast. And if that is the case, eggs are added.
What I love about the whole concept is repurposing dinner leftovers or using up odd bits and pieces from your fridge. This makes breakfast hash very economical. No wonder it’s been a popular dish since the 1800s.
Recipe Tips and Notes
- I have used cured Spanish chorizo but you can also use Mexican chorizo sausage for this hash.
- Cook the chorizo first, then sauté a shallot or a onion in the fat from the chorizo.
- Remove from the pan and cook cubed potatoes in the same fat, which will add loads of flavour to your spuds.
- If you find it easier, you can also cook your potatoes in an air fryer. Here is my method for the best golden potatoes. They are also much leaner!
- I prefer my egg yolks runny but if you like them fully cooked, simply cover the pan with a lid or a baking sheet if you don’t have a lid. Your egg yolks will be perfectly cooked but still very creamy.
- I sprinkled my hash with crumbled feta and a little of chopped parsley but any combination of cheese and herbs will add loads of flavour.
- You easily double or triple this recipe if you have a large enough pan.
More Breakfast Recipes with Eggs
- Healthy Mini Frittatas
- Easy French Omelette with Bacon, Potatoes and Zucchini
- Breakfast Bagel Sandwich and Egg, Cream Cheese and Smoked Salmon
- Truffled Egg Soldiers
Chorizo Breakfast Hash with Feta
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 70g/1/2 cup diced cured Spanish chorizo, or 3.5 oz of Mexican chorizo
- 1 shallot, or 1/2 small onion
- 2 medium potatoes, cubed
- salt
- 1/2 tsp This is an affiliate link.smoked paprika
- 2-3 eggs
- 2 tbsp crumbled feta
- 1 tbsp parsley or chives for garnish
Instructions
- Heat the olive oil in a frying pan, then add the diced cured chorizo and cook for 2 minutes over low heat until it releases the oil, add the minced shallot and cook for 3-5 minutes longer. Remove to a separate plate.
- To the same pan add the cubed potatoes with a pinch of salt and smoked paprika. Cook them over medium heat, turning over frequently to ensure all sides are equally browned. It will take approximately 10 minutes for the potatoes to cook all the way through. If they are still a bit firm after 10 minutes, cover them with a lid for a couple of minutes to speed up the process.
- Next bring the chorizo and shallots back the pan and give everything a quick mix. Then move some of the potatoes aside to free up space for the eggs and crack the eggs into the pan. Cook for a couple of minutes for soft egg yolks and sprinkle with crumbled feta all over. If you prefer the yolks to be cooked all the way through, cover the pan with a lid. The eggs will steam and the yolks will turn opaque. Serve topped with fresh parsley or chives for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious hash recipe that leaves lots of room for creativity. I find in many recipes like this cooking the potatoes for 5 minutes in the microwave before adding to the oil makes it easier and quicker to get fully cooked potatoes with just the right amount of browning.
Hi Andrew, that’s a very good way of cutting down on cooking time. Some days when I am organized enough I also boil the potatoes the night before, so they are ready for breakfast.