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chorizo hash with chickpea, potato & fried egg

Chorizo hash with chickpea, potato and topped with a fried egg (runny yolk optional)! A deliciously quick and simple brunch dish.

Chorizo hash is a simple dish to prepare but one that is packed full of spicy, warm flavours. Ideal comfort food for this time of year!

A finished brunch dish using leftover potatoes, chorizo and spices served in a small cast iron fry pan and topped with a runny fried egg.

In our chorizo breakfast hash we have combined the chorizo with chickpeas and cooked potato to add texture to the dish.We like to top the whole dish off with a fried egg. The runny yolk acts almost like a dressing to the spicy chickpeas.

There is a spicy kick to this dish with the smoked paprika, choose either sweet or hot, whichever you prefer. The chilli hit comes with the addition of harissa paste!

However, as well as being a great breakfast or brunch dish, I’m just as happy to enjoy this for dinner. It makes a great quick mid-week supper dish as preparation time is minimal.

What is chorizo sausage?

Chorizo is a type of cured, smoked sausage made predominantly with pork, although you can sometimes buy it made with beef, chicken or venison.

The sausage is seasoned with paprika which adds to the smoky flavour to the sausage. Chilli powder is sometimes added this will determine how spicy the sausage it. Generally speaking you can buy both mild and hot varieties of sausage.

You can buy both a whole chorizo sausage, or you can also source softer cooking chorizo, either will work in this chorizo breakfast hash. Use what you have in your fridge.

Chorizo hash – recipe steps:

chorizo diced and gently sautéing in some oil in a pan.
Heat the olive oil in a large non-stick frying pan over a medium heat. Add the diced chorizo to the pan and saute for 3-5 minutes, taking care not to burn the chorizo.
diced chorizo, onions and red peppers sauteeing in a frying pan.
Now add the diced onion and red pepper to the pan.
onions, red peppers and chorizo frying with the oils from the chorizo starting to leak out to colour the vegetables a lovely red.
Cook the vegetables with the chorizo sausage, over a medium heat, for a further 3-5 minutes, until the onions have started to soften.
Chickpeas and leftover cubed potatoes being added to sautéed vegetables in a fry pan.
Now add the garlic, chickpeas and cooked potato to the pan. Give everything a good stir to combine.
Smoked paprika being added to a leftover brunch dish to liven up the flavours.
Add the paprika to the pan and cook for a minute until the spice starts to release its aroma. Now add in the harissa paste and stir well, before seasoning to taste with salt and black pepper.
Serve the hash into bowls and top with a freshly fried egg. Serve immediately

Recipe substitutions and variations:

  • Chorizo gives this hash a lovely smoky flavour due to all the paprika in it. However, if you don’t like paprika, you could easily substitute the chorizo with an ordinary pork sausage (cook it first before slicing) . Or instead add some cooked ham, or leftover roast chicken from the Sunday roast!
  • Chickpeas add a lovely crunch to the dish, you can use either tinned or dried chickpeas. We use canned chickpeas for ease. However, if using dried simply soak the chickpeas overnight in a bowl of water. Next day simmer them gently in boiling water for 40-50 minutes until them have softened, before draining and setting aside until you are ready to cook.
  • Use any variety of potato in this chorizo potato hash. You can either cook some in advance of making this dish. Or it’s also a great way to use up leftover potatoes. You can also substitute the potato with sweet potato if you would prefer.
  • Harissa paste – the one harissa paste I am never without is Belazu Rose Harissa. This harissa is like no other I have ever tried, it really is a superior product and one that is well worth having in your store cupboards.
  • Smoked paprika adds a wonderful smokiness to this dish. You can buy it in both sweet and hot varieties, so use whichever is your preference. If serving this dish to children, I recommend the sweet, smoked variety.
  • Recipe toppings we have topping our dish with a fried egg. However, if you prefer, you could add a spoon of sour cream or Greek yogurt to this chorizo breakfast hash instead.
  • This is a great dish for using up leftovers! We have used onion, red peppers and garlic in this hash, but you could also add in courgette, aubergine, butternut squash, a handful of mushroom. Get creative!

Can I make chorizo potato hash ahead of time?

This chorizo chickpea hash can be made ahead of time, but only up to a point. You can cook the hash element of the dish earlier in the day and set it aside until you are ready to eat.

Once you are ready to enjoy, simply heat the hash up, you may have to add a splash of water if the hash has dried out too much. Finally top with a fried egg just before serving.

Useful hints and tips:

  1. Once cooked any leftover hash can be kept in the fridge for up to 2 days. Simply reheat to piping hot and top with a fresh fried egg.
  2. You can freeze the chorizo hash element of this dish. Simply allow the hash to cool, spoon it into a container and pop it into the freezer for up to 3 months. When ready to enjoy remove from the freezer and defrost thoroughly before reheating to piping hot.
  3. Worthing noting however, that the potato will break down a little after having been frozen. This chorizo breakfast hash is a dish best served fresh from the pan.
  4. If serving this chorizo chickpea hash to vegetarian diners simply remove the chorizo element from the dish. Instead you might want to add in some extra vegetables. For example courgette, aubergine, mushrooms and butternut squash would all work alongside the red pepper.
  5. For vegan diners remove the chorizo from the hash and instead of topping with a fried egg, add a spoon of vegan Greek yogurt to add a creamy element to the dish.
  6. Allergy advice: remove the egg from the dish for those with an egg allergy. The Belazu rose harissa paste used in this recipe is suitable for both dairy, egg and gluten free diets. However, as with all allergies it is essential to check the packaging before you add anything to a dish!

Pin the recipe:

Pinterest graphic of a chorizo and chickpea brunch type dish in a small cast iron frying pan.

Additional recipe suggestions:

If you like this recipe then try some of our other great ideas for breakfast and brunch:

Planning your own brunch party then have a look at our Ultimate Guide to Brunch. This guide is full of great recipes, hints and tips for enjoying the best weekend brunch.

Chorizo hash with chickpea, potato & fried egg

Chorizo & chickpea hash is the perfect weekend brunch dish, using leftovers or whatever appears to be left in the fridge from the week.
5 from 12 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 818kcal


  • 170 g chorizo (cut into chunks)
  • 1 large onion (chopped)
  • 1 large red pepper (de-seeded and diced)
  • 2 cloves garlic (crushed)
  • 2 tbsp olive oil
  • 400 g tin of chickpeas (drained)
  • 3 medium potatoes (diced and cooked)
  • 1 tbsp smoked paprika
  • 2 tsp Belazu rose harissa paste
  • salt & pepper
  • 2 eggs


  • Heat the olive oil in a large non-stick frying pan, add the diced chorizo and saute over a medium heat for 3-5 minutes, take care not to burn the sausage.
  • Now add the onion and red pepper to the chorizo and saute for a further 3-5 minutes until the onions start to soften.
  • Stirring continuously add the garlic and pre-cooked potato to the pan along with the chickpeas, before adding the paprika. Cook for a further minute until the paprika starts to release its spice aroma.
  • Add the harissa paste to the mixture and season well with salt and ground black pepper. [NOTE: only season at this point, once the hash is cooked and the flavours have properly melded together. Different sausages and harissa pastes will have different levels of salt so season to taste only once the dish is cooked.]
  • Fry the eggs in a separate pan and season to taste.
  • Spoon the chorizo and chickpea hash mixture into 2 bowls and top with the fried egg. Serve immediately.


Use this recipe as a guide only and add whatever you wish to the dish. Use what you have in the fridge, it’s a great dish for using up leftovers.
Nutrition Facts
Chorizo hash with chickpea, potato & fried egg
Amount Per Serving
Calories 818 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 217mg72%
Sodium 1168mg51%
Potassium 959mg27%
Carbohydrates 68g23%
Fiber 19g79%
Sugar 16g18%
Protein 39g78%
Vitamin A 4217IU84%
Vitamin C 84mg102%
Calcium 154mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Brunch
Cuisine : British
Keyword : leftovers, Onepot, quick meals
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Recipe Rating


Thursday 18th of February 2021

I just made and eaten this hash and it is so good! Really easy to make and works really well as supper as well as breakfast. We will definitely be having this again.


Thursday 18th of February 2021

Thank you Janice, I am really glad you enjoyed it. Like you, I love this as a quick supper dish, it's probably when I enjoy this dish most.

Eb Gargano | Easy Peasy Foodie

Tuesday 16th of February 2021

Such wonderful flavours! We make something very similar, so I know how good this must taste :-D


Tuesday 16th of February 2021

Thank you Eb, its such a simple dish, but one that packs a real flavour punch.


Monday 15th of February 2021

Hash is one of my favourite things to cook for breakfast. I love the flavours here and you can never go wrong with chorizo. Topped with a perfectly fried egg it is the best way to start your day.


Monday 15th of February 2021

Thank you Cat, I don't think I'm every without chorizo in the fridge and this is one of my go to recipes. As much for dinner as for breakfast.

Chloe Edges

Sunday 14th of February 2021

This sounds amazing!


Monday 15th of February 2021

Thank you Chloe.

Jacqui – Recipes Made Easy:Only Crumbs Remain

Saturday 13th of February 2021

Made this for lunch today. Very filling and very tasty. Made a bit too much for us so have leftovers to look forward to.


Monday 15th of February 2021

Thank you Jacqui, I am glad you enjoyed it. It's such an easy dish and just as tasty when heated up again.