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!
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:
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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Additional recipe suggestions:
If you like this recipe then try some of our other great ideas for breakfast and brunch:
- Smoked Haddock Kedgeree
- Omelette Arnold Bennett
- Spinach Omelette with Pesto
- Chorizo Tortilla
- Savoury Egg Muffins with Parma Ham
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
- 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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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