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Potato Chorizo Hash

Adapted from Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer.
Prep Time 10 mins
Cook Time 35 mins
Servings 1 skillet of Potato Chorizo Hash


  • 1 1/2 lbs potatoes I used mini yukon gold, skin on
  • 8 oz Mexican Chorizo
  • 3 tablespoon vegetable oil
  • Salt and pepper to taste
  • 4 large eggs
  • 1 jalelpeno minced (optional)
  • Cilantro optional


  • Microwave the potatoes on high for about 3 minutes, or until al dente texture.
  • Once they are cool enough to handle, slice them into bite-sized cubes, about 1 inch square.
  • Heat the vegetable oil in a cast iron skillet over high heat.
  • Also, start preheating the oven to 450 degrees.
  • Add the potatoes to the hot oil, season with salt and pepper, and fry for about 10 minute, stirring intermittently to ensure they are searing on all sides.
  • Remove the potatoes to a plate.
  • Next, add the chorizo and cook for about 5-7 minutes more, or until the chorizo is rendered and the liquid has evaporated. Add the jalepeno and saute briefly, if using.
  • Add the potatoes back into the skillet with the chorizo- jalepeno mixture.
  • Crack 4 eggs over the top of the skillet and bake for about 10-12 minutes, or until the eggs are cooked to your liking.
  • Garnish with cilantro, extra cracked pepper.
  • Serve with hot sauce, if desired.