This flavorful chorizo sweet potato hash with eggs is a warm and hearty breakfast dish that is simple to prepare in just one skillet and is naturally gluten-free.
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What you’ll love about this recipe
- It’s hearty! What better way to start off your day with a warm and hearty breakfast? Loaded with veggies, chorizo, and eggs, this sweet potato breakfast hash will undoubtedly leave your belly full and give you fuel for the day ahead.
- It’s simple! One of the great things about a breakfast hash is how easy it is to prepare. This recipe requires only ten ingredients and is cooked up in one skillet in less than one hour. Simple prep and easy clean-up; that’s a win in my book.
- It’s healthy(ish)! American breakfast dishes tend to be high in sugar and unhealthy carbs and lacking in nutritional value. Packed full of veggies and healthy protein, this breakfast hash offers an alternative.
Ingredients (+ notes & substitutions)
- Chorizo: For this hash, I used Cacique chorizo as it is the most widely available in supermarkets and comes in beef or pork, both of which are fine. You are welcome to use another brand of chorizo as long as it is the raw Mexican variety and not the Spanish type which is completely different.
- Olive oil
- Sweet potatoes: The use of sweet potatoes instead of regular potatoes not only adds flavor but adds the benefit of additional vitamin A, B6, and C to your diet. You could certainly sub for regular potatoes if you so choose. I typically peel them but it is not required.
- Kosher salt
- Ground black pepper
- White onion: Could sub for yellow or red.
- Poblano pepper: Poblanos are a mild chile pepper hailing from Mexico. They taste similar to a green bell pepper but offer a bit of smoky flavor as well as a little more heat. On the Scoville scale, they rest between an Anaheim and a jalapeno at about 1,000 to 1,500 units of heat. If you’re not a big fan of spice they can be omitted.
- Black beans: The addition of black beans boosts the protein in this dish. Make sure to drain and rinse them prior to use.
- Eggs: In my opinion, you can’t eat breakfast hash without eggs, however, you could certainly exclude them altogether or cook them separately using a different method.
How to make chorizo sweet potato hash (+ tips)
1. Begin by preheating your oven to 375 degrees.
2. Heat a large oven-safe skillet (preferably cast-iron) over medium-high heat.
3. Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.
4. Reduce the heat to medium and add the two tablespoons of olive oil to the skillet. This may sound like a lot of oil but in order for the potatoes to cook without burning the skillet needs to be well greased. Add the sweet potatoes, salt, and black pepper, toss to coat, and cook in a single layer for 10-minutes, stirring occasionally, until softened and slightly browned.
5. Add another tablespoon of olive oil followed by the onions and poblanos. Cook for three minutes then add the garlic and cook for one more minute. Stir in the black beans and chorizo.
6. Create four divots in the hash and crack an egg into each one.
7. Using oven mitts, transfer the skillet to the hot oven and bake for 8- 10 minutes until the eggs are set but the yolks are still slightly runny. If you prefer the egg yolks to be set, bake an additional two minutes.
8. Add salt and pepper to taste and serve warm.
Refrigerate leftovers in an airtight container for up to four days. The next day, I like to use the hash as a breakfast burrito filling. See my serving suggestions above for ideas to dress it up.
This sweet potato breakfast hash can be served as is, with a light salad for brunch, wrapped up in a warm flour tortilla to create a burrito, or scooped into soft or hard shells for breakfast tacos. Whatever you do, don’t forget the toppings!!! Why you ask? Because although this hash is perfectly tasty on its own EVERYTHING is better with toppings. Some suggestions include:
- Salsa: Whether it is green or red, hot or mild, chunky or smooth, all salsas are welcome. I have a handful of simple homemade salsa recipes up on the blog that would pair really well so feel free to check those out.
- Sauce: Unlike salsa, not all sauces will pair well with this dish. An obvious choice would be hot sauce, in particular a smoky earthy one like this chile de arbol hot sauce. Other sauce options include enchilada sauce, hatch green chile sauce, or poblano cream sauce.
- Sour cream or crema
- Cheese: Since this hash is rather heavy I recommend a milder cheese such as queso fresco, Monterey Jack, Chihuahua, or even pepper Jack.
- Sliced jalapeno: Fresh or pickled will work
- Avocado or guacamole
- Green onions
More recipes featuring sweet potatoes that you may like:
- Sweet Potato Brussels Sprout Hash: Hearty and healthy, this quick and easy one-pan sweet potato Brussels sprout hash with ham and eggs is a great way to start off your day. Naturally gluten-free.
- Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican-style cilantro lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.
- Truffle Sweet Potato Fries with Parmesan: These rich and flavorful truffle sweet potato fries offer a double dose of truffle flavor and are tossed in parmesan, fresh parsley, and black pepper. Naturally gluten-free.
If you make this chorizo sweet potato hash I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Chorizo Sweet Potato Hash
- 9 ounces chorizo (see notes)
- 3 tablespoons olive oil, divided
- 1 pound sweet potatoes, about one large sweet potato or two small, peeled and cut into 1/4"-1/2" cubes - should be as uniform as possible for even cooking
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 small white onion or half of a large onion, large dice
- 1 poblano pepper, large dice
- 3 cloves garlic
- 1 can black beans, rinsed and drained
- 4 large eggs
- Preheat oven to 375 degrees.
- Heat a large oven-safe skillet (preferably cast-iron) over medium-high heat.
- Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.
- Reduce heat to medium and add the two tablespoons of olive oil to the skillet followed by the sweet potatoes, salt, and black pepper. Toss to coat and cook in a single layer for 10-minutes stirring occasionally.
- Add another tablespoon of olive oil then onions and poblanos. Cook for three minutes then add the garlic and cook for one more minute. Stir in the black beans and chorizo.
- Create four divots in the hash and crack an egg into each one.
- Using oven mitts, transfer the skillet to the hot oven and bake for 8-10 minutes until the eggs are set but the yolks are still slightly runny. If you prefer the egg yolks to be set, bake an additional two minutes.
- Add salt and pepper to taste, top with fresh herbs if desired, and serve warm with hot sauce (optional).
Storage: Refrigerate leftovers in an airtight container for up to four days.
- For this hash, I used Cacique chorizo as it is the most widely available in supermarkets and comes in beef or pork, both of which are fine. You are welcome to use another brand of chorizo as long as it is the raw Mexican variety and not the Spanish type which is completely different.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 711Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 242mgSodium: 1405mgCarbohydrates: 57gFiber: 13gSugar: 13gProtein: 32g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc