Spanish Cuisine

Spanish Hangover Breakfast Recipe – Spanish Special

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Spanish Hangover Breakfast Recipe – Spanish Special

The Spanish Hangover Breakfast is a hearty, savory, and comforting dish traditionally enjoyed after a night of celebration. Packed with bold flavors and filling ingredients, it’s designed to replenish and revive. Featuring fried eggs, crispy potatoes, smoky chorizo, sweet roasted peppers, and a dash of paprika, this breakfast brings together the essence of Spanish home cooking. Often topped with a drizzle of olive oil or aioli and served with crusty bread, it’s the ultimate morning-after cure that satisfies every craving. Let’s whip up this revitalizing Spanish classic
  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min

For the Main Dish:

  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped
  • 1/2 red bell pepper, sliced (roasted preferred)
  • 100g (3.5 oz) Spanish chorizo, sliced
  • 2–3 eggs
  • Salt and pepper, to taste
  • 1/2 teaspoon smoked paprika (pimentón)
  • Fresh parsley (for garnish)

Optional Additions:

  • Garlic aioli (for drizzling)
  • Crusty bread or toast
  • Pickled chili or jalapeños (for heat)

Cook the Potatoes:

1

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

2

Add the diced potatoes and cook until golden and crispy, about 10–12 minutes. Stir occasionally.

3

Remove and set aside on paper towels to drain.

Sauté the Veggies and Chorizo:

4

In the same skillet, add the remaining tablespoon of olive oil.

5

Sauté the chopped onions and red bell pepper until softened.

6

Add the chorizo slices and cook until lightly crisped and the oil turns a rich, reddish color.

7

Return the potatoes to the pan, toss everything together, and season with salt, pepper, and smoked paprika.

Fry the Eggs:

8

In a separate pan, fry the eggs to your desired doneness (sunny side up is most traditional).

9

Season with a pinch of salt and pepper.

Assemble the Breakfast:

10

Spoon the chorizo-potato mixture onto a plate.

Top with fried eggs.

11

Drizzle with aioli if using and garnish with fresh parsley.

12

Serve hot with toasted bread on the side.

Serve:

13

Serve immediately while hot and runny yolks blend into the savory mixture.

14

Pair with strong coffee or a refreshing glass of fresh orange juice for full effect.

Recipe Notes :

Chorizo Substitute : If Spanish chorizo is unavailable, use spicy sausage or pepperoni as an alternative.

Make it Vegetarian : Skip the chorizo and add sautéed mushrooms or spinach for a hearty vegetarian version.

Extra Kick : Add a dash of hot sauce or crushed red chili for an extra morning jolt.

Storage : Best served fresh, but the potato-chorizo mix can be stored in the fridge for up to 2 days and reheated.

 

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