Recipe: Chorizo and Roast Potato Hash

There is a distinct possibility that this is the best brunch recipe ever! What? A bit too hyperbolic for a Wednesday morning? Well, let me say just two things to you – roast potatoes, chorizo. Oh yes, this is what a happy place is made of. This brunch hash is made with chorizo and leftover roast potatoes. Whack in some baked eggs and you are totally onto a winner. Make Chorizo and Roast Potato Hash for your friends or loved ones this weekend and they will love you forever. Oh yes, I’m all about the bold exaggerations today. But seriously, serving this up for brunch on Sunday was a genius idea and we were very happy bunnies as a result.

Chorizo and Potato Brunch Hash

Mmm… sexy breakfast hash. For me, this was really just a ‘let’s use all the leftovers in the fridge’ and I just happened to have a whole bunch of leftover roast potatoes after making my Roasted Potato Salad and I always seem to have some chorizo on standby (my bacon addiction knows no limits). This was a super-tasty, filling brunch that kept us going for the rest of the day. Perfect for weekends. My advice to you is to make sure you make way too many roast potatoes next time you are cooking a roast dinner. This essentially gives you double-roasted potatoes when you makes this Chorizo and Potato Hash the next day- crispy, deliciousness ahoy!

I didn’t have any fresh herbs to hand but I think was Chorizo and Potato Hash would taste brilliant with some chopped chives or parsley sprinkled on top. And if you’re feeling a little bit worse for wear after a heavy night out maybe add a splash of tabasco sauce to really liven it up.

Roast Potato and Chorizo Hash

Chorizo and Leftover Roast Potato Hash (serves 2)

  • 8 roast potatoes, quartered
  • 1/2 onion, quartered and separated
  • a drizzle of vegetable oil
  • 1/3 chorizo ring, sliced
  • salt and freshly ground pepper
  • 4 eggs
  1. put the roast potatoes and onion  in an oven dish then drizzle with a little oil. toss all the ingredients so they are coated in the oil. season with salt and pepper before popping into a preheated oven at 180C (fan). bake for 15 minutes with a bit of a shake halfway through.
  2. add the chorizo to the pan and toss amongst the potato and onion. return the dish to the oven for a further 5 minutes.
  3. remove the hash and form 4 wells amongst the ingredients. drop each egg into it’s own well and pop back into the oven for another 5 minutes or until the eggs have set.
  4. season with more salt and pepper (if you have fresh chives or parsley sprinkle over now) and serve.


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