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Chorizo and Potato Hash

4 Servings

30 minutes

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Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.




Don't use Spanish chorizo, which is dry-cured and firm, similar to salami. Mexican chorizo is a fresh sausage, often sold in links but sometimes in bulk. Either works in this recipe, but if you're using link chorizo, the casing will need to be removed.

30 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound Yukon Gold potatoes, cut into ½-inch pieces


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William W.
July 30, 2022
Makes a great dinner, with leftovers for breakfast.
This is wonderful comfort food. I followed the recipe fairly closely, except that I had a 16-ounce package of chorizo so I used the whole package and added an extra 5 ounces of potatoes, plus I used Mexican oregano since I had some from another recipe. Adding runny fried eggs on top is definitely recommended.
Paul G.

This was a winner at our house. The potato cubes were impossible not to "snitch" while everything else was cooking - next time I'll add an extra potato for nibbles. I didn't have any jalapeños so I put a couple finely-diced poblanos at the same time as the sausage, with a squeeze of lime at the end for brightness.

Melody L.

Made this with soyrizo - what a delicious recipe!

Mary Beth E.

Nice and simple! I increased the amount of potato (12 oz. for a half recipe). Also "poached" eggs directly in the skillet. After adding the potatoes back in I simply broke the eggs on top, added another 1/4 cup of water and put the lid on until they were cooked but still runny inside. Topped it with a bit of minced cilantro for color and flavor.