Easy Smoky Tex-Mex Breakfast Hash Skillet

This Tex-Mex breakfast hash is an easy way to start the day with bold, smoky flavors and a bit of spice. It’s quick to prepare and comes together in one skillet. Just a few ingredients, mostly pantry staples, and you’re set for a satisfying meal.

The Story Behind This Recipe

One of my favorite weekend mornings is throwing this breakfast hash together. The smoky chorizo adds a nice depth without needing complicated spices. I keep it simple with some bell peppers and onions to add sweetness and texture.

It’s also a great way to use up leftover potatoes or sweet potatoes, which soak up the flavors while crisping up nicely in the pan. I usually chop everything the night before to save time in the morning.

I like to finish it off with a sprinkle of cheese or a fried egg on top. It feels like a treat but doesn’t take much effort or fancy ingredients.

It’s a flexible recipe too—if you want to add black beans or swap the meat for tofu, it holds up well and stays filling. Plus, it warms up beautifully for leftovers if you want to make it ahead.

Cuisine: American
Course: Breakfast
Servings: 3-4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

• 1 tbsp vegetable oil
• 8 oz Mexican chorizo, casing removed
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 green onions, chopped
• Optional: shredded cheddar cheese
• Optional: fried eggs for serving

Instructions

1. Step 1. Heat oil in a large skillet over medium-high heat.
2. Step 2. Add the chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Step 3. Add the onion and bell pepper; cook until softened, about 4 minutes.
4. Step 4. Stir in the diced potatoes, smoked paprika, cumin, salt, and pepper.
5. Step 5. Cover and cook, stirring occasionally, until potatoes are tender and starting to crisp, about 10-12 minutes.
6. Step 6. Uncover and cook for another 2 minutes to let potatoes crisp up a bit more if desired.
7. Step 7. Stir in green onions and adjust seasoning to taste.
8. Step 8. Serve topped with shredded cheese or fried eggs if you like.

Tips for Success

• Use leftover cooked potatoes if you want to reduce cooking time; just crisp them up in the skillet.
• If you don’t have chorizo, a smoky sausage or even bacon works well too.
• For extra heat, add a pinch of cayenne or some diced jalapeño with the bell peppers.
• Covering the skillet helps the potatoes cook through faster without drying out.
• You can prep the veggies the night before to shorten morning cooking time.

Variations & Substitutions

• Swap chorizo for tofu or tempeh for a vegetarian version.
• Add black beans or corn for more texture and fiber.
• Top with avocado slices and a squeeze of lime for a fresh twist.
• Use sweet potatoes instead of regular potatoes for a sweeter, softer hash.
• Add fresh cilantro or parsley at the end for a bright touch.