Fuel up right in the morning with this spicy loaded chorizo hash! With fresh avocado, crispy hash browns and chipotle cream it is the perfect start to fuel the whole day!

A poached egg nested on top of a bed of chorizo, avocado, home fries and arugula. You've got to try this!
This post was created for the Idaho Potato Council because we all believe bowls aren’t just about blended pastel fruits. As always, thoughts expressed and opinions are my own. Cept for the blended fruit part. That’s just gross.

A breakfast bowl with Chorizo hash? Yep. You read that right. Chorizo may be my new favorite thing. Ok, not my new favorite thing, but the thing that I love to have a random obsession with over and over again. Like an old school flame that walks back in and makes you all hot and bothered, but in a good way, with none of the drama or need for a post-fling round of penicillin.

Chorizo is one of the pillars of the sausage world, in my world, with its slow heat and blistering red oils. It can turn a normal recipe into something over the top with just the right amount of heat, but never a bad burn. And it’s my go to for mixing into my breakfast hash. (Don’t get me wrong, a classic maple link is this girl’s BFF too, but we all know I have too-much meat issues).

The idea of turning another one of my power bowls into a warm potato breakfast salad had me pumped as I tossed the crispy cubed potatoes with the chipotle cream and plated everything before delicately placing the poached egg atop to really set it up.

Potato salad breakfast? Potato salad power bowl? However you want to make this one work for you, and for whatever course, I promise, you’ll love it.

Tell me, what’s your go-to use for chorizo?

Chorizo Hash Breakfast Bowl with Chipotle Cream. There's ton's of green stuff in there to make it look healthy!

See the other 3 bowls in this Idaho Potato Council inspired Power Bowl challenge!

Girl Carnivore Power Bowls

If you’ve tried my Chorizo Hash Breakfast Bowl, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Chorizo Hash Breakfast Bowl

3.80 from 5 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6
Chorizo Hash Breakfast Bowl with Chipotle Cream | Kita Roberts GirlCarnivore.com
When it comes to amazing breakfast bowls – this spicy chorizo hash bowl will fuel you for the day!


  • 4 Russet Potatoes diced into 1/2″ cubes
  • 1 lbs ground chorizo
  • 2 tbs olive oil
  • salt and pepper
  • 1/4 onion chopped
  • 1/4 red pepper diced
  • 1/4 green pepper diced
  • 1 tsp minced jalapeno if desired
  • 2 garlic cloves minced
  • 2 eggs
  • 1 tsp white wine vinegar
  • 3 cups arugula
  • 1/4 cup cherry tomatoes diced
  • fresh cilantro and sliced avocado for garnish

For the Chipotle Cream

  • 1/2 cup Mayo
  • 1 chipotle pepper in adobo sauce minced
  • 2 – 3 tbs adobo sauce from canned chipotle peppers


  • Place the diced potatoes in a pot of cold salted water.
  • Bring to a boil and cook for 3 minutes. Immediately strain. Lay the potatoes over paper towels and carefully pat dry.
  • In a large skillet, cook the chorizo until browned all the way through. Set aside.
  • Wipe out any excess drippings or fat if needed with a paper towel held by tongs.
  • In the same skillet, add the oil and the par-boiled potatoes. Season with salt and pepper. Cook for 10-15 minutes, stirring as needed.
  • Add the onion, red and green pepper, and jalapeno (if using).
  • Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy (you may need to lower your heat to medium – so keep an eye on things).
  • Add the minced garlic and cook for one minute longer. Remove from heat.
  • Whisk the mayo with the minced chipotle pepper and the desired amount of adobo sauce for your heat preference.
  • In a clean bowl, toss the cooked hash in the chipotle cream to coat lightly. Fold in the arugula and cherry tomatoes.
  • Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top.
  • Meanwhile, poach the eggs by bringing a saucepan of water to a gentle boil. Add the white wine vinegar.
  • Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes.
  • Carefully remove with a slotted spoon, gingerly shaking off any excess water.
  • Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.


Serving: 1g | Calories: 583kcal | Carbohydrates: 34g | Protein: 17g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 110mg | Sodium: 3295mg | Potassium: 717mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1104IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Kita Roberts

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Chorizo Hash Breakfast Bowl with Chipotle Cream

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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3.80 from 5 votes (2 ratings without comment)

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Recipe Rating


  1. 4 stars
    Ditto about the chorizo ingredient. Not on ingredient list or in directions except to say put it on top.

  2. 4 stars
    Um, am I missing the Chorizo? It’s not listed in the ingredients or the steps, except add it on top. Other than that, it sounds interesting.