Vegan chorizo and potato hash – this tasty breakfast hash is easy to make and full of flavour. Great for breakfast, brunch or dinner.
This vegan chorizo and potato hash is a simple but delicious and satisfying meal that is good for any time of day! It is great as a weekend morning or brunch dish, but I love it for dinner as well – it is a very versatile recipe!
Using vegan chorizo style sausages gives it loads of flavour, it is smokey, savoury and very satisfying!
I also added sweet potatoes and red bell peppers to get a portion of veg in (and they taste good too), so while it may not be the healthiest dish – you do need to use a fair bit of oil for the best flavour, it definitely isn’t unhealthy either.
How To Make Vegan Chorizo And Potato Hash:
Generally for potato hash the potatoes are boiled and then fried. I simplify the process by simply roasting them instead. They get nice and crisp without the need to constantly stir them.
I also use a mix of regular white potatoes and sweet potatoes to make this dish a little more nutritious and flavourful.
While the potatoes are roasting you simply gently fry a finely chopped red onion, a couple of diced red bell peppers and some crushed garlic.
Cut your vegan chorizo sausages into small slices, add them to the pan and fry until they are crisp around the edges.
Once the potatoes are crisp, add them to the pan and season with plenty of salt and pepper, and maybe a bit of smoked paprika if your chorizo isn’t very strong.
A sprinkle of chopped parsley is all this vegan chorizo and potato hash needs before serving. I kept the seasonings minimal as the chorizo provides lots of smokey flavour, but feel free to add in extra herbs and spices as you like.
Which Vegan Chorizo Should I Use?
Obviously I can only speak for UK options here and I haven’t tried all of them but I like the Sainsbury’s Love Your Veg chorizo style shroomdogs the best and that it what I used here.
I’ve also tried this vegan chorizo and potato hash using Linda McCartney chorizo and red pepper sausages which I found less flavourful so I needed to add more seasoning and some extra smoked paprika. Obviously they also need to be defrosted first – I cooked them separately then diced them and added to the pan.
In short, any kind of vegan chorizo sausages will work but as they vary a lot in strength of flavour you will have to play with the seasonings a bit depending on how strong they are.
This is a fairly simple dish and a lot of the flavour comes from the sausages; if they are strongly flavoured (like the Sainsbury’s ones) then you won’t need much extra seasoning; if they are milder (like the Linda ones) then you might want to add some extra smoked paprika.
More Vegan Brunch Recipes:
Vegan spinach and mushroom crepes with almond cheese
Vegan chocolate pancakes with chocolate sauce
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Vegan Chorizo and Potato Hash
Vegan chorizo and potato hash - this tasty breakfast hash is easy to make and full of flavour. Great for breakfast, brunch or dinner.
Ingredients
- 700 g (25oz) white potatoes (such as Maris Piper)
- 600 g (21oz) sweet potatoes
- 3 Tbsp olive oil divided
- 1 large red onion
- 2 red bell peppers
- 4 cloves garlic
- 1 approx 280g (10oz) pack of Chorizo style vegan sausages (I use Sainsbury's chorizo shroomdogs)
- 1/2 tsp smoked paprika (optional)
- salt and pepper
- chopped parsley to serve
Instructions
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Preheat the oven to 200°C/400°F/gas mark 6. Peel the potatoes and sweet potatoes and chop into 2cm dice. Transfer them to a large roasting tray, drizzle with 2 Tbsp of the olive oil and some salt and pepper and stir to coat. Roast for about 45 minutes, stirring occasionally, until golden and crisp.
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While the potatoes are roasting, peel and finely chop the red onion, dice the peppers, peel and crush the garlic and cut the chorizo sausages into 2cm slices.
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Heat the remaining Tbsp of olive oil in a large pan over a low heat and add the red onion. Cook gently for about 10 minutes until soft. Add the red pepper and garlic and cook for a further 5 minutes then add the diced chorizo and smoked paprika (if using) and cook for 10 more minutes, stirring often.
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Once the potatoes are crisp, transfer them to the pan, season well with salt and pepper and stir everything together. Scatter over some chopped parsley and serve.
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