Skillet Chorizo and Potato Hash

A rustic and hearty one-pan hash featuring savory Italian chorizo, tender yellow potatoes, colorful bell peppers, and onion.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.56/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• budget-friendly
• comfort food
• one-pot
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian chorizo (casings removed)
• 1.5 pound yellow potato (scrubbed, diced 1/2-inch)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the crumbled Italian chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo from skillet and set aside, leaving rendered fat in the pan.
2. Add the diced yellow potatoes to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
3. Stir in the chopped yellow onion and red bell pepper. Cook until softened, about 3-5 minutes.
4. Return the cooked chorizo to the skillet. Stir in the smoked paprika, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to combine and cook for 2 minutes to meld flavors.
5. Serve hot, garnished with fresh parsley if desired.

Notes

Ensure potatoes are diced small for quicker cooking. This dish can be topped with a fried egg for extra protein and richness.

Nutrition (per serving)

• Calories: 520
• Protein: 24.5 g
• Carbohydrates: 38.3 g
• Fat: 30.5 g
• Fiber: 5.2 g
• Sodium: 890 mg
• Saturated Fat: 9.8 g
• Sugar: 3.7 g
• Cholesterol: 75 mg