Tips for Perfect Chorizo Hash
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Use cured or cooking chorizo — avoid dry sausage types.
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Boil potatoes just until tender, not mushy.
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Cut potatoes evenly for consistent crisping.
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Fry chorizo first to render flavourful oil.
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Stir in garlic at the end to avoid burning.
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A cast-iron pan helps crisp everything nicely.
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For extra heat, add a pinch of chilli flakes.
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A squeeze of lemon or vinegar balances the richness.
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Add spinach or kale for a green twist.
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Fry eggs just before serving to keep yolks runny.
Serve It With Suggestions
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Buttered sourdough toast
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Roasted cherry tomatoes
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Grilled halloumi or cheese crumbles
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Side of smashed avocado
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Pickled red onions
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Hot sauce or aioli drizzle
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A side salad with mustard vinaigrette
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Fresh orange juice or bloody mary
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Grated Manchego cheese
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Fresh fruit bowl
FAQ's
Q: Can I make this with pre-cooked chorizo?
A: Yes, but fresh cooking chorizo gives a richer, oil-infused result.
Q: Is this dish spicy?
A: It has a gentle heat — adjust with extra chili if you like it hot.
Q: Can I prep this ahead?
A: You can parboil the potatoes and slice veggies in advance.
Q: What’s the best kind of potato to use?
A: Waxy varieties like baby potatoes or Yukon Golds work best.
Q: Can I make this vegetarian?
A: Try plant-based chorizo or smoked paprika-roasted chickpeas.
Q: Can I make it dairy-free?
A: Absolutely — there’s no dairy unless you add cheese.
Q: What herbs go well with chorizo?
A: Parsley, thyme, or coriander pair well.
Q: Can I serve this for dinner?
A: Definitely — it’s a great anytime comfort meal.
Q: How do I get crispy potatoes?
A: Drain and dry them well before pan-frying.
Q: Can I use sweet potatoes?
A: Yes! They’ll add a touch of sweetness and roast beautifully.
