Spanish Hangover Breakfast Recipe – Spanish Special
Spanish Hangover Breakfast is the ultimate comfort food start to your day, combining a chorizo-potato hash with smoky paprika and sweet roasted peppers. Topped with fried eggs and drizzled with olive oil or aioli, this Spanish breakfast brings bold flavors and satisfying textures in every bite. Whether you’ve had a long night or simply want something hearty and delicious, this recipe delivers warmth, richness, and that soul-soothing punch that makes morning recovery taste amazing.
- 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:
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced potatoes and cook until golden and crispy, about 10–12 minutes. Stir occasionally.
Remove and set aside on paper towels to drain.
Sauté the Veggies and Chorizo:
In the same skillet, add the remaining tablespoon of olive oil.
Sauté the chopped onions and red bell pepper until softened.
Add the chorizo slices and cook until lightly crisped and the oil turns a rich, reddish color.
Return the potatoes to the pan, toss everything together, and season with salt, pepper, and smoked paprika.
Fry the Eggs:
In a separate pan, fry the eggs to your desired doneness (sunny side up is most traditional).
Season with a pinch of salt and pepper.
Assemble the Breakfast:
Spoon the chorizo-potato mixture onto a plate.
Top with fried eggs.
Drizzle with aioli if using and garnish with fresh parsley.
Serve hot with toasted bread on the side.
Serve:
Serve immediately while hot and runny yolks blend into the savory mixture.
Pair with strong coffee or a refreshing glass of fresh orange juice for full effect.
Recipe Notes :
Chorizo Substitute: If Spanish chorizo isn’t available, you can use spicy sausage or pepperoni for a similar kick.
Egg Doneness: Cook eggs to your preference—sunny-side-up keeps runny yolks that enrich the hash, while over-easy or hard sets them firmer.
Spice Adjustment: Increase or reduce smoked paprika or add chili flakes or pickled jalapeños if you want more heat.
Storage Tips: The potato-chorizo mix can be prepared ahead and stored for up to 2 days in the fridge; reheat in a skillet to restore crispiness.
Serving Suggestions: Serve hot with crusty bread or toast, and consider adding garlic aioli or a drizzle of olive oil for extra richness.
