Spanish Breakfast Potatoes with Olives and Chorizo
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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!
What I love most about this potato recipe is how the flavors build in one pan. The chorizo goes in first and releases all that smoky, paprika-rich fat into the pan, which is exactly what you want to fry the potatoes in. Once the potatoes are golden and nearly cooked through, the onion, garlic, roasted red peppers, smoked paprika, and briny green olives all go in together, and everything finishes cooking in that deeply flavored base.
Boiling the potatoes first is the step that makes all the difference. It gives them a head start, so the inside is already soft and fluffy by the time the outside turns golden and crisp in the pan. It’s a small extra step that’s completely worth it.
The finished dish is smoky, savory, and a little briny from the olives, with the roasted red peppers adding a touch of sweetness that balances everything out beautifully. Fresh parsley goes in at the end and keeps it all tasting bright. It’s hearty enough to stand on its own, but also great alongside a fried or poached egg if you want to make it a fuller meal.
What gives these breakfast potatoes a Spanish flair
I make breakfast potatoes almost every weekend, and this Spanish version has become one of my favorites. To give the potatoes a Spanish feel, I add plump, green olives, Spanish chorizo, roasted red peppers, and smoked paprika. You could take it up another notch and crumble some manchego cheese over top before serving.
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
Ingredients
- 1 ½ lb 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 lb 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
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Made these for breakfast and they were delicious! Loved the addition of olives.