Chorizo and Potato Hash
one pan, crispy, deeply satisfying

Chorizo and potato are two of the most useful things to keep on hand because they require minimal effort to become something excellent. The chorizo renders its fat into the pan and the potatoes crisp in it. The result is a hash where every element picks up something from every other — the potato absorbs the paprika-red fat, the chorizo crisps at the edges, the onion and pepper soften around it all.

The technique that separates a good hash from a mediocre one is restraint in stirring. Most people stir their hash constantly, and the result is potato pieces that never develop a crust and everything that looks stewed rather than seared. A hash requires periods of stillness — leaving things alone in contact with the hot pan so they can develop color before being moved. The rhythm is: spread flat, leave for three to four minutes, stir to expose new surfaces, spread flat again, repeat.

Parboiling the potato before it goes in the pan is the other essential step. Raw potato in a skillet takes too long to cook through, and the outside burns before the center is tender. Six minutes in salted boiling water gets the potato most of the way done; the pan handles the rest and creates the crust.

What you need

• 200g (7 oz) cured or semi-cured chorizo — the cooking variety that comes in a link works well too; remove the casing and slice it
• 3 medium potatoes, about 500g (1 lb) — waxy varieties like Yukon Gold hold together better than floury potatoes
• 1 medium onion, diced into rough pieces
• 1 bell pepper, any color, diced — or two smaller ones
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika (sweet or hot, your preference)
• ½ teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and black pepper
• 2 eggs, for frying alongside (optional but very good)
• Parsley or chili flakes to finish (optional)

How to make it

Step 1: Parboil the potato. Dice the potatoes into roughly 1.5 cm (half-inch) cubes — skin on is fine and adds to the final texture. Place them in a pot, cover generously with well-salted cold water, and bring to a boil over high heat. From the boil, cook for exactly six minutes. The potato pieces should be partially tender — you can pierce the edge with a fork but there is still resistance at the center. Drain thoroughly and spread them out on a board or tray to steam-dry for a minute or two. Wet potato in a hot pan steams instead of crisping; the drier they are when they go in, the better the crust.

Step 2: Render the chorizo. Heat the olive oil in a large heavy skillet over medium-high heat. Add the diced chorizo. Cook, stirring occasionally, for three to four minutes until the fat renders out and the chorizo develops some browning at the edges. You will see the oil in the pan turn a deep, brick red from the paprika in the chorizo — this is the cooking fat that flavors everything else in the dish. Using a slotted spoon, lift the chorizo out of the pan and set it aside on a plate. Leave all the rendered fat in the pan.

Step 3: Crisp the potato. Add the parboiled potato pieces to the chorizo fat in the pan. Spread them into an even layer. Do not stir. Leave the potato entirely alone for three to four minutes over medium-high heat. Check the bottom of one piece by lifting it — you want to see a proper golden-brown crust. Stir once, spreading the potato again, and leave for another three minutes. Repeat this two or three times over about ten to twelve minutes total until the potato is deeply golden and crispy on multiple sides. Season with a pinch of salt and pepper while it cooks.

Step 4: Add the vegetables. Add the diced onion and bell pepper to the pan. Season with the smoked paprika, dried oregano, salt, and pepper. Stir everything together to coat with the spices and cook for five minutes until the onion softens and the pepper begins to char slightly at the edges. Add the minced garlic and cook for another minute, stirring so the garlic is evenly distributed. Return the cooked chorizo to the pan. Stir to combine everything and cook for two final minutes so all the elements are heated through and well combined.

Step 5: Serve. Divide the hash between two plates. If serving with eggs, fry them in a separate small pan while the hash is finishing — a runny yolk makes a natural sauce for the crispy potato and chorizo. A handful of fresh parsley scattered over the top adds brightness. Eat immediately while everything is hot and crispy.

Why the chorizo fat matters

Cured chorizo contains significant quantities of paprika-infused fat. When you cook chorizo first and use that rendered fat to cook the potato, you are doing something that has a name in Spanish cooking — the entire hash gets flavored before anything else is added. The potatoes absorb the bright red, smoky fat and carry that flavor through every bite. Skipping this step and cooking everything simultaneously produces a dramatically less interesting result.

Chef notes

Leftover hash reheats well in a dry pan over medium heat. It will crisp up again within a few minutes. Do not microwave it — the potato goes soft and the texture is lost.

Variations

• Shakshuka-hash hybrid: Make wells in the finished hash, crack eggs directly into them, cover the pan, and cook for four to five minutes until the whites set. Everything in one pan.
• With kale: Add a handful of roughly chopped kale with the onion and pepper. It wilts into the hash and adds a contrasting texture.
• With leftover roasted vegetables: If you have roasted sweet potato, squash, or zucchini from another meal, add them instead of or alongside the potato.

See also: Sweet potato hash with crisper vegetables · Sausage and beans stew · One-pan crispy quesadillas · Kitchen journal · Pricing