Up your brunch game with delicious breakfast potatoes with a Spanish flair. They’re made with crispy, pan-fried potatoes, plump green olives, chorizo, and roasted red peppers. Breakfast potatoes don’t get any tastier than this!
Friends, let’s brunch! There is truly no better meal of the day, and savory brunch recipes always have my heart. These breakfast potatoes are the kind of dish I make when I want something bold, cozy, and completely satisfying—the kind of brunch that makes everyone linger at the table a little longer.
What makes them so good is how everything comes together in one pan. Crispy pan-fried potatoes with soft, fluffy centers get mixed with spicy chorizo, smoky roasted red peppers, and big, plump green olives. The flavors are rich and punchy, the textures are spot on, and the whole thing turns into an irresistible breakfast hash that I could happily eat any day of the week.
What ingredients give this breakfast potatoes recipe a Spanish flair
We love our breakfast potatoes and make some nearly every weekend. This Spanish version is truly special. It’s become a household regular since we first made it. To give the potatoes a Spanish feel, we added:
- Gordal Olives from Spain
- Chorizo
- Roasted red peppers
- Smoked paprika
These are a few of the ingredients I associate with Spanish cuisine, and they really transform an everyday breakfast staple into something magical.
Spanish Breakfast Potatoes Recipe
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Ingredients
- ▢ 1 ½ lbs. waxy potatoes
- ▢ 2 cups pitted green olives (divided)
- ▢ 2 tablespoons olive oil (divided)
- ▢ ½ lb. cured charcuterie-style chorizo (diced)
- ▢ ½ medium onion (chopped)
- ▢ 2 cloves garlic (minced)
- ▢ 2 roasted red peppers (diced)
- ▢ 2 teaspoons smoked paprika
- ▢ ½ cup minced flat-leaf parsley
Instructions
- Place the potatoes in a medium-sized pot and fill it with water. Bring it to a boil and continue to boil for 7-8 minutes, or until the potatoes can be pierced with a toothpick but are still a little firm. Drain the water and chop the potatoes. 1 ½ lbs. waxy potatoes
- While the potatoes are cooking, make the rest of the breakfast. Roughly chop 1 cup of the olives. Keep the other half whole.
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chorizo and cook just until it begins to brown, about 5 minutes. Remove it from the pan. (see notes) ½ lb. cured charcuterie-style chorizo
- Add the remaining tablespoon of oil and the potatoes to the pan. Let them cook, undisturbed, until they brown on one side, about 6 minutes. Toss and continue to cook them until they are golden all around, reducing the heat if necessary.
- Once the potatoes are brown, add the cooked chorizo, whole and chopped olives, the onion, garlic, roasted red peppers, and paprika. Mix everything together and let it cook until the onion starts to soften, about 5 minutes. ½ medium onion, 2 cloves garlic, 2 roasted red peppers, 2 teaspoons smoked paprika
- Stir in the parsley and serve. ½ cup minced flat-leaf parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Spanish Breakfast Potatoes Recipe
Ingredients
- 1 ½ lbs. waxy potatoes
- 2 cups pitted green olives , divided
- 2 tablespoons olive oil , divided
- ½ lb. cured charcuterie-style chorizo , diced
- ½ medium onion , chopped
- 2 cloves garlic , minced
- 2 roasted red peppers , diced
- 2 teaspoons smoked paprika
- ½ cup minced flat-leaf parsley
Instructions
- Place the potatoes in a medium-sized pot and fill it with water. Bring it to a boil and continue to boil for 7-8 minutes, or until the potatoes can be pierced with a toothpick but are still a little firm. Drain the water and chop the potatoes. 1 ½ lbs. waxy potatoes
- While the potatoes are cooking, make the rest of the breakfast. Roughly chop 1 cup of the olives. Keep the other half whole.
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chorizo and cook just until it begins to brown, about 5 minutes. Remove it from the pan. (see notes) ½ lb. cured charcuterie-style chorizo
- Add the remaining tablespoon of oil and the potatoes to the pan. Let them cook, undisturbed, until they brown on one side, about 6 minutes. Toss and continue to cook them until they are golden all around, reducing the heat if necessary.
- Once the potatoes are brown, add the cooked chorizo, whole and chopped olives, the onion, garlic, roasted red peppers, and paprika. Mix everything together and let it cook until the onion starts to soften, about 5 minutes. ½ medium onion, 2 cloves garlic, 2 roasted red peppers, 2 teaspoons smoked paprika
- Stir in the parsley and serve. ½ cup minced flat-leaf parsley
