November 15, 2017

Chorizo Hash – Simple Chorizo Recipe

Spanish Chorizo Recipe

One of my favorite dishes, this Spanish Chorizo Recipe (hash) is a great weeknight meal it is so simple and you can add any old veg you have lying around.

I love to add extra chili on top especially habanero for its perfumed aroma but the Chorizo hash is equally delicious on its own.

You can adjust the instructions according to make it just how mushed up you like the potatoes, as you can see from the pictures I like mine quite whole but if you like a more traditional hash, you may squish up the tatties as much as you like 🙂

Enjoy, and please leave me a comment or a photo of how yours turns out!

Habanero Chorizo Hash

If you love Chorizo like us, take a look at these recipes:


Chorizo Hash - Simple Chorizo Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A delicious and simple Spanish chorizo recipe which can be prepared quickly and is mega satisfying on those long dark winter evenings.

Course: Main Course
Cuisine: Spanish
Servings: 2
Calories: 641 kcal
  • 500 g potatoes
  • 1 tsp salt
  • 2 mild red chilies
  • 3 tbsp vinegar
  • 1 tbsp sugar
  • 3 crushed garlic cloves
  • 1 chorizo ring approx 250g
  • 1 large onion
  • 1 pepper
  • 1 tbsp oil
  • 1 cup frozen peas
  • 1 cup sliced scallions/spring onions
  • 1 large pinch cayenne pepper
  • 1 large pinch paprika
  • 1 large pinch black pepper
  1. Slice the potatoes and cook in a large pan of boiling water for 18 minutes until almost cooked through

  2. Add one of the crushed garlic cloves, the vinegar, and the sugar to a small pan over a medium heat until the sugar has dissolved
  3. Finely slice the red chili and add to the pan and leave on a low heat for 10 minutes until thickening a little
  4. Heat a large frying pan over a medium heat and add the remaining garlic and chopped onions
  5. Finely slice the chorizo ring and add to the frying pan, stir with the garlic and onions and cook for 10-12 minuted until the onions are cooked and beginning to brown

  6. Chop and de-seed the pepper and add to the pan cooking for a further 2 minutes
  7. Add the sweet sauce to the frying pan, stir to combine with the vegetables and then remove from the pan
  8. Turn the heat to high and in the same frying pan add the oil until hot
  9. Add the par-boiled potatoes and fry until browning, the time will vary but keep moving them so they do not get stuck
  10. when the potatoes have been booked in the oil add the mixture in beside them along with the frozen peas and spring onions
  11. Give the hash a good stir and season with the spices and some salt if you desire, (i recommend tasting first) bring up to a piping hot temperature to serve

You may also like to crack an egg over the top and place a lid over the pan for a few minutes to serve.  My husband loves it!

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Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

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