Air Fryer Recipe
Crispy Chorizo and Potato Hash
This crispy chorizo and potato hash is a simple yet delicious dish that cooks efficiently in an air fryer, offering a delightful crispy texture.
Ingredients
- 200g of chorizo, diced
- 500g of new potatoes, diced
- 1 red onion, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Method
- Preheat the air fryer to 200°C (390°F).
- Dice the chorizo, chop the onion, and cut the potatoes into 1cm cubes.
- In a bowl, combine potatoes, onion, and chorizo. Drizzle with olive oil, salt, and pepper. Mix well.
- Transfer the mixture to the air fryer basket in an even layer.
- Cook for 15-20 minutes, shaking the basket halfway through.
- Remove from the air fryer when potatoes are fork-tender and chorizo is crispy.
- Garnish with parsley before serving.
Why this works in an air fryer
Small 1cm potato cubes cook through before the chorizo over-renders, while the air fryer’s fast convection dries their cut surfaces for crisp edges. Chorizo releases paprika-rich fat, effectively frying the potatoes and onion; the light olive oil coating helps heat transfer and prevents dry, leathery potato patches.
Equipment notes
Assumes a 4–5 litre basket with the mixture spread no deeper than about 2cm; in a smaller drawer, cook in two batches. In a single-drawer air fryer, shake hard and redistribute from corners to centre halfway; in a dual-zone model, split evenly between drawers and check the outer edges 2–3 minutes early as they often run hotter.
Common pitfalls
- Potatoes pale and firm at 15 minutes? The cubes are too large or crowded; cut closer to 1cm next time and add 4–6 minutes, shaking twice.
- Chorizo turning hard, dark and dry before the potatoes are tender? The dice are too small or the sausage is lean; cut chunkier pieces and drop to 180°C for the remaining cooking time.
- Onion blackening in thin strands? It has been chopped too fine and is catching in the airflow; use thicker slices or add the onion after the first 5 minutes.
- Hash steaming rather than crisping, with wet potato surfaces and no browning? Too much mixture is piled in the basket; remove half, cook in a single layer, and avoid adding extra oil.
Variations & substitutions
- Use waxy salad potatoes instead of new potatoes; they hold their shape well but may need an extra 2–3 minutes if cut slightly larger.
- Swap red onion for shallots; they brown faster and taste sweeter, so check from minute 12 to prevent scorching.
- Add diced red pepper; it releases moisture, so keep the pieces large and expect slightly softer potatoes unless cooked in a very even layer.
- Use cooking chorizo rather than cured chorizo; it renders more fat and may need a few extra minutes to crisp, so drain any excess before serving if the hash looks oily.
Storage & reheating
Keep leftovers chilled for up to 3 days and reheat in the air fryer at 180°C for 5–7 minutes, shaking once, until the potatoes re-crisp and the chorizo is piping hot.
Nutrition
Calories: 250
