Spanish Breakfast Potatoes with Gordal Olives from Spain
Up your brunch game with delicious breakfast potatoes with a Spanish flair. They're made with crispy, pan-fried potatoes, plump Gordal Olives from Spain, chorizo, and roasted red peppers. Breakfast potatoes don't get any tastier than this!
Friends, let's brunch! There is literally no better meal of the day. Savory brunch recipes, like these breakfast potatoes, always win. Are you the same?
Why these breakfast potatoes are our favorite
- Lots of big, plump Gordal Olives from Spain. ← we love these guys!
- Pan-fried potatoes that are crispy on the outside and soft inside.
- Spicy chorizo sausage that makes hearts sing.
- Smoky roasted red peppers.
- All cooked together into one amazing breakfast hash.
Why choose Gordal Olives from Spain
Those green beauties you see in the pictures are Gordal Olives from Spain. They have an ideal balance of bitter and salty flavors and work perfectly to complement these Spanish breakfast potatoes. When we're cooking with them, we always snack on some as we cook. It's a good thing they're so healthy!
You'll find that they're versatile and easy to cook with. I've used them in both my Easy Marinated Olives recipe and Stuffed Spanish Pork Chops. And I'll sometimes add them to tomato-based chicken recipes as their flavor works really well.
With the number of Olives from Spain we eat around here, it's no surprise that one out of every two olives eaten in Canada is from Spain.
When you're shopping, look for Olives from Spain in pots, under vacuum, or in bulk in grocery stores, as well as in most independent grocery stores. Check the provenance to make sure of the origin of the product!
How to make breakfast potatoes
Making these Spanish breakfast potatoes isn't difficult, but it does involve a couple of steps. Luckily for us, all the steps are very easy.
- Boil the potatoes. Waxy potatoes (red or white potatoes) work the best in this recipe as they hold their shape better and won't fall apart. I like to boil them whole and then chop after as it's easy to overcook them if you chop them first.
- Brown the chorizo. I like to use charcuterie-style chorizo which is already cooked, but I think it's nicer when it's browned a little. If you're using uncooked chorizo, make sure to remove it from the casing first and cook it thoroughly before removing it from the pan.
- Crisp the potatoes in some olive oil until they're golden all over. Yum!
- Bring it all together. Now put everything else into the pan and let it cook until the chopped onions are soft.
That's it. You've just made Spanish breakfast potatoes!
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
- 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.
Make sure to check out my other recipes using Olives from Spain!
- White Bean Dip with Hojiblanca Olives from Spain
- Seared Tuna with Spanish Manzanilla Olive Tapenade
- Cheesy Roasted Garlic Olive Dip
- Spanish Chicken and Cauliflower Rice
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Favorite Brunch Recipes
- Spanish Baked Eggs
- Baked Spanish Deviled Eggs in Tomato Sauce
- Sausage and Egg Breakfast Bake
- Smoked Salmon Eggs Benedict
- Healthy Smoky Mushroom Breakfast Tacos
- Coconut Turmeric Latte
Up your brunch game with delicious breakfast potatoes with a Spanish flair. They are made with crispy, pan-fried potatoes, plump Gordal Olives from Spain, chorizo, and roasted red peppers. Breakfast potatoes don't get any tastier than this!
- 1 1/2 lbs. waxy potatoes
- 2 cups pitted Gordal Olives from Spain
- 2 tablespoons olive oil, divided
- 1/2 lb. cured (charcuterie-style) chorizo, diced
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 roasted red peppers, diced
- 2 teaspoons smoked paprika
- 1/2 cup minced flat-leaf parsley
- 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.
- While the potatoes are cooking, make the rest of the breakfast potatoes. Roughly chop half of the Gordal Olives from Spain. 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)
- 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, Gordal Olives from Spain, the onion, garlic, roasted red peppers, and paprika. Mix everything together and let it cook until the onion starts to soften, about 5 minutes.
- Stir in the parsley and serve.
White or red skinned potatoes work best in this recipe.
If you're using uncooked chorizo, remove it from the casing first and make sure to thoroughly cook it before removing it from the pan.
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