Crispy Smashed Potato and Chorizo Hash with Fried Eggs
A one-skillet brunch powerhouse — crispy smashed potatoes with shatteringly crunchy edges, spicy chorizo crumbles, charred peppers, and runny fried eggs that turn the whole thing into a sauce when you break the yolks. The kind of weekend breakfast that makes you cancel your reservation.
Equipment
Ingredients
Smashed Potato Hash
- 1 1/2 lb baby Yukon Gold potatoes about 1.5 inches in diameter
- 8 oz fresh Mexican chorizo casing removed
- 1 piece red bell pepper diced
- 1/2 piece medium yellow onion diced
- 3 piece garlic cloves minced
- 3 tbsp olive oil divided
- 1 tsp smoked paprika
- 1/2 tsp cumin
- kosher salt
- freshly cracked black pepper
Fried Eggs
- 4 piece large eggs
- 1 tbsp unsalted butter
Toppings
- fresh cilantro roughly chopped
- sliced scallions
- crumbled cotija cheese or feta
- hot sauce Cholula or Valentina
- lime wedges for squeezing
- sliced avocado optional
Instructions
- Boil the potatoes: Place the baby Yukon Golds in a large pot, cover with cold salted water by 2 inches, and bring to a boil. Cook for 15-18 minutes until a knife slides through with zero resistance. Drain and let them steam dry for 2 minutes.
- Smash the potatoes: On a cutting board, press each potato flat with the bottom of a heavy mug or measuring cup until about 1/2 inch thick. They should crack and split around the edges — that is where the crunch comes from. Season both sides with salt, pepper, smoked paprika, and cumin.
- Crisp the potatoes: Heat 2 tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat until shimmering. Add the smashed potatoes in a single layer — do not crowd. Cook without moving for 4-5 minutes until the bottoms are deeply golden and crispy. Flip and crisp the other side for another 3-4 minutes. Remove to a plate.
- Cook the chorizo: In the same skillet, add the remaining 1 tbsp olive oil. Crumble in the fresh chorizo and cook over medium-high heat for 5-6 minutes, breaking it into small pieces with a wooden spoon, until browned and the fat has rendered. The chorizo oil is flavor — do not drain it.
- Add the vegetables: Toss in the diced bell pepper and onion. Cook for 3-4 minutes until softened and starting to char at the edges. Add the minced garlic and cook for 30 seconds until fragrant.
- Combine: Return the crispy smashed potatoes to the skillet and toss gently with the chorizo and vegetables. Press everything into an even layer and let it sit undisturbed for 2 minutes to build one more layer of crust on the bottom. The hash should be sizzling and smell incredible.
- Fry the eggs: Push the hash to the edges to create 4 small wells, or use a separate nonstick pan if you prefer. Add butter, crack the eggs into the wells, season with salt and pepper, and cook for 2-3 minutes until the whites are set and the edges are lacy but the yolks are still runny.
- Serve straight from the skillet: Top with crumbled cotija, chopped cilantro, sliced scallions, sliced avocado if using, a squeeze of lime, and a generous shake of hot sauce. Bring the whole skillet to the table and let people dig in — this is not a plated-nicely kind of breakfast.
Notes
Fresh chorizo vs. cured chorizo: Fresh Mexican chorizo is raw, loose, and spiced — it crumbles and cooks like sausage. Cured Spanish chorizo is firm and sliceable. This recipe needs fresh Mexican chorizo for the rendered fat and spiced oil that coats the entire hash. Find it in the refrigerated meat section of any grocery store.
Why smashed instead of diced: Smashing boiled potatoes creates maximum surface area with jagged, irregular edges that crisp up dramatically in hot oil. Diced potatoes give you flat, uniform sides with a fraction of the crunch. The smashing technique is what makes this hash taste like a restaurant and not a diner.
The runny yolk matters: When you break the fried eggs over the hash, the yolk becomes a rich, creamy sauce that ties everything together. If you prefer solid yolks, you are technically allowed but strongly discouraged.
Make it ahead: Boil and smash the potatoes the night before. Refrigerate on a sheet pan. Cold smashed potatoes actually crisp up even better because the surface has dried out overnight.
Swap the chorizo: Use Italian sausage, crumbled breakfast sausage, or soyrizo for a vegetarian version. The smashed potato technique carries the dish regardless of the protein.
ALLERGEN INFORMATION: Contains eggs and dairy (butter, cotija cheese). Naturally gluten-free. Check chorizo labels for allergens. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1gCalories: 510kcalCarbohydrates: 36gProtein: 22gFat: 32gSaturated Fat: 10gCholesterol: 235mgSodium: 680mgFiber: 4gSugar: 4g
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