Gluten-Free Chorizo and Potato Hash

Ingredients

• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 8 oz gluten-free chorizo sausage, casings removed 8 oz gluten-free chorizo sausage, casings removed
• 1 medium yellow onion, chopped 1 medium yellow onion, chopped
• 1 red bell pepper, chopped 1 red bell pepper, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 1/2 tsp smoked paprika 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional) 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, chopped, for garnish Fresh cilantro or parsley, chopped, for garnish
• Eggs, fried or poached, for serving (optional) Eggs, fried or poached, for serving (optional)

Instructions

1. 1

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced Yukon Gold potatoes and cook, stirring occasionally, until they begin to soften and turn golden brown, about 8-10 minutes. Season them with salt and pepper.

2. 2

   Push the potatoes to one side of the skillet. Add the gluten-free chorizo sausage to the empty side, breaking it up with a spoon. Cook the chorizo until it is browned and cooked through, about 5-7 minutes, rendering its flavorful fat.

3. 3

   Add the chopped yellow onion and red bell pepper to the skillet with the chorizo and potatoes. Sauté the vegetables for about 5 minutes, until they begin to soften and the onion becomes translucent. Stir in the minced garlic, smoked paprika, and cayenne pepper (if using), cooking for another minute until fragrant.

4. 4

   Stir everything together in the skillet to combine all the flavors. Continue to cook for an additional 3-5 minutes, allowing the potatoes to crisp up further and the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper as needed.

5. 5

   Serve the chorizo and potato hash hot, garnished with fresh cilantro or parsley. For an extra decadent meal, top each serving with a fried or poached egg.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.