Idaho Red Bliss Potato and Chorizo Hash


  • 1 pound red potatoes, whole, boiled until tender, cooled, diced into ¾” pieces
  • 3/4 pound fresh chorizo, removed from casings
  • 1/2 large onion, diced
  • 1/2 red bell pepper, diced
  • 1 tablespoon olive oil
  • Cilantro, minced, for garnish


  1. Heat skillet on stove top. Add chorizo and brown, breaking into smaller pieces while it’s cooking.
  2. Add onion and red pepper and cook until tender.
  3. Drain liquid from chorizo mixture and remove from skillet. Set aside.
  4. Wipe out skillet and add olive oil.
  5. Sauté potatoes until crisp and brown on all sides.
  6. Add chorizo mixture and mix well. Heat through. 
  7. Sprinkle with cilantro and serve.

Option: Top each serving with a fried egg.

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Yield: 4 servings

Photo Credit:
Cathi Iannone
(Recipe Photo Contest Winner)

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