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a white cast iron pan of vegan chorizo and potato hash on a grey background with fresh parsley and a cream tea towel.

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.
Course Breakfast, Main Course
Cuisine vegan
Keyword hash
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Author Domestic Gothess


  • 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)
  • ½ tsp smoked paprika (optional)
  • salt and pepper
  • chopped parsley to serve


  • 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.
  • 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.
  • 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.
  • 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.