Chorizo and Potato Hash made easy in the air fryer! Crispy Mexican chorizo is the star of this dish, adding a ton of flavor, and all the spices and texture. Top with a fried egg for breakfast, or serve for a simple dinner!
I have been on a bit of a breakfast kick lately. With my Bananas Foster French Toast and the Maple Bacon Monkey Bread, I thought it was time for another savory recipe – this time an easy-to-make air fryer breakfast!
What do I need to make Chorizo and Potato Hash?
- An air fryer. I recommend the Duo Crisp for best results, and it’s an Air Fryer and Instant Pot combo!
- Potatoes. I think russets are the best for this recipe, but a Yukon Gold/Russet combo would work well too!
- Chorizo sausage links.
- Bell peppers, any and all colors. I used orange, yellow, and red peppers.
- Salt and pepper, along with smoked paprika, ground cumin, and garlic powder.
- All toppings of your choice, but I thought it was really elevated by shredded cheddar cheese and a fried egg.
Preparing the Potatoes
These potatoes should be par-boiled. Par-boiling means cooking the potatoes until tender, but can still be cut and diced with a knife. It will take about 20 minutes on a medium high heat. You do not need to skin the potatoes.
Cooking the Sausage
To make this a totally air fried recipe, I cooked my sausage in the air fryer. Add the chorizo links in the air fryer at 400 for 10-12 minutes. You do not need to spray with a non-stick spray at this point – the sausage will release enough juices in the air frying process. Cook the sausage until it reaches an internal temperature of 165.
Making the Chorizo and Potato Hash
Add the cooked chorizo and potato to the air fryer basket, which should be sprayed with olive oil or non-stick spray. Add the spices, jalapenos, and onions, and toss it all together.
The cook time is about 12-15 minutes, and it should be stirred occasionally. About halfway through, open the air fryer and generously toss the hash around the basket, and cook the rest of the way. This will ensure the hash is evenly cooked and crisped.
Garnish with bell peppers, cheese, and egg.
Storage and Make Ahead
Chorizo and Potato Hash is best eaten immediately. I do not recommend keeping it beyond the day it is made. If the mixture need to be reheated, it can be spread out on a baking sheet and warmed for a few minutes at 350, or until the cheese is melted again.
- Fried egg. A broken egg yolk running down the hash really adds to the entire meal.
- Cheddar cheese.
- Salsa or pico de gallo.
- Sour cream.
- Tortilla chips. Chorizo and Potato Hash makes for excellent nachos!
- 1 lb russet potatoes
- 4 chorizo sausage links
- 3 jalapenos, chopped
- 1 onion, chopped
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- Bell peppers, for garnish
- Shredded Cheddar Cheese, for garnish
- Preheat the air fryer to 400.
- Par-boil the potatoes. They should be tender, but still firm enough to cut. This will take about 20 minutes on medium heat.
- Cook the sausage links in the air fryer at 400 for 10-12 minutes, or until they have reached an internal temperature of 165.
- While the sausage and potatoes are cooking, chop the onions and jalapenos and measure out all the spices.
- Drain the potatoes and chop and cube them. Remove the cooked sausage from the air fryer and chop.
- Generously spray the air fryer with non-stick spray.
- Toss together the potatoes, sausage, onion, jalapeno, and spices. Add to the air fryer basket and cook for 10-12 minutes, or until cooked all the way though. Open the air fryer halfway through and stir.
- Once the hash is out of the air fryer, top with cheese, bell peppers, and a fried egg.
- Serve with sour cream, salsa, and tortilla chips.