by Maya Last Updated on 35 Comments
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This Sweet Potato Chorizo Hash is a no-fuss meal that’s perfect anytime of the day!
I’m a big fan of hash. It’s versatility makes it perfect for end of the week meals when you have leftover veggies and meat in the refrigerator but you just don’t know what to do with them. It almost always comes out delicious and it’s seriously the easiest thing in the world to make. This one is no different. Just a few simple ingredients and you’ll have a fantastic meal that will be devoured in seconds.
Despite having the chorizo this hash isn’t all that spicy. Not until you add toppings anyways. I love the toppings, I feel that it makes the dish 20 times better. Fresh sliced jalapenos, some pico de gallo, minced cilantro, and some 2 minute avocado crema and you’ve got a hash party. Plus, what hash wouldn’t be complete without runny eggs?
I don’t think I even need to explain, you totally understand where I’m coming from. If you don’t, just try it and I’m sure you will. I think breaking the yolk is the most satisfying part of the entire meal. It’s like delicious glue that binds all the flavors together.
You didn’t think I wouldn’t deliver a breakfast Cinco de Mayo recipe did you? After having chilaquiles and hash everyday in Mexico for our honeymoon I’ve come to realize that Mexican food for breakfast is only natural.
RECIPE CARD
Sweet Potato Chorizo Hash
This Sweet Potato Chorizo Hash is a no-fuss meal that’s perfect anytime of the day!
Course Main Course
Cuisine American
Keyword comfort food, healthy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4
★ Review Print
Ingredients
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- 1 large white onion (diced)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 4-oz can Diced green chiles
- 8 ounces chorizo
- 4 cups sweet potatoes (diced)
- 4-5 large eggs
Toppings
- Pico de Gallo
- Jalapeños (sliced)
- Fresh cilantro (minced)
- Avocado Crema (recipe below)
- Avocados (sliced)
- Lime wedges
Crema
- 1 medium Avocado
- 2 tablespoons Lime juice
- 1 tablespoon Avocado mayonnaise
- sea salt (to taste)
- Water (if needed)
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Heat a large cast iron skillet over high heat with 2 tablespoons oil. Add the onions and spices and saute until translucent and soft, about 5 minutes.
Add green chilies and chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.
Reduce heat to medium and add in the sweet potato and stir to combine. Pour in 1/4 cup of water and cover to steam the potatoes. This will take about 10 minutes. Uncover and stir every few minutes to loosen up the bits on the bottom.
Make the crema by blending the ingredients together. If it's a bit thick add in water a tablespoon at a time until it reaches your desired consistency.
Once the potatoes are soft make little divots in the hash and crack in the eggs. Cover and cook another 3-5 minutes until the whites are set but the yolks are still runny.
To serve top with desired toppings
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Reader Interactions
Tamara
ReplyLove, love this recipe!! Came across it a few years ago and we eat it at least twice a month. So flavorful! I have proudly served it to friends & family, who enjoyed immensely. More of a question, really… Has anyone tried freezing this (obviously not the crema) ? Does it freeze well? Any tips are greatly appreciated. I’d like to take to my sister’s ready-made. Thanks in advance !
Greta Rose
ReplyKia Ora,
Do you have the nutritional information for this meal?
Thank you,
GretaRachael
Reply
My husband is a career firefighter in a city where chorizo and eggs are regular…and they serve an Hispanic population so they know how to make it. He scoffed at my pairing chorizo with sweet potatoes instead of the standard white potatoes. After dinner he exclaimed, “Im going to have to make it this way at the station!” The recipe was great, flavor combinations are spot on. We will be making this one again for sure!Diana
ReplyChorizo is VERY greasy. Do you not drain it at all??!!
Courtney
ReplySo I made this for my husband this morning . And we Loved it ! The spices and flavour of everything was on point . Will be using this al the time ❤️
Carol T
Reply
I tried this today for Sunday brunch and it was absolutely delicious! Full of enormous flavor! Reminds me of curry (I love curry) This was an easy straight forward recipe and I plan to be making this a lot!Abbie
ReplyI tried this recipe the other day and it was so good. But now I’m sad because the directions & ingredients list has disappeared! What happened? Thanks for a great recipe
Lauren
ReplyHi Abbie! We were having technical difficulties today trying to update recipes with a “jump to recipe” button as well as nutritional graphics. All recipes are back up, we hope you enjoy the new features!
Jenna
ReplyThis has become one of my favorite recipes – easy, healthy and so delicious! Love it with lots of cilantro and lime. Yum!
Chris D.
ReplyThis was absolutely delicious! I always get nervous about screwing up new recipes, but this one was great. Highly recommended!
Gretchen Hanftwurzel
ReplyThis is so good! It’s considered now a must for camping trips! I make it with soy chorizo (don’t tell the kids!
Thank you for sharing this recipe!Rebecca B
ReplyCan’t wait to try this!
You may want to add the eggs to the ingredient list…
Lauren
ReplyHi Rebecca! I hope you try it, it’s one of my faves! That’s so strange that the eggs were missing…we recently switched our recipe format and had a problem with ingredients missing but we thought we had caught them all, thanks so much for pointing that out!
Rebecca
ReplyYou’re welcome – made it and LOVED it! Perfect for gluten free folk too…
Estela
ReplyThis recipe is absolute perfection!!!! Thank you so much for sharing!!!
Gina
ReplyHi! Your food photos are beautiful! I’m just starting my Paleo food blog (not open yet) and I’m researching what camera to start off with. Any tips for a newbie that can’t break the bank? I SO admire your photos!
Gina
Nancy
ReplyOh my goodness! My husband and I made this tonight, and I have to say that I thought it would be good, but it exceeded my expectations! We didn’t bother with the creama, and instead just topped it with sliced avocado. We used the pale sweet potatoes instead of garnet. This was SO DELICIOUS! I was so impressed. I’m sure this will remain in our regular rotation of recipes. We were so surprised at how quickly the sweet potatoes cooked (they were soft after the initial 10 minutes), and the flavors meld so well. And the meal was quick and came together in no time at all. Thanks so much for sharing this!!!
Deb coppola
ReplyMade this tonight. Family loved it! My daughter thought it would be good to add some corn, which I think I’ll do next time. We are just getting the hang of spice.
Lauren
ReplyYay! I’m so glad you enjoyed it! I try an avoid corn since I usually react to it but it would be great in this!
Tatiana
ReplyI just did this for a Monday night dinner with my boyfriend. It was amazingly easy to make and he loved it. He is German, and the stereotype fits him almost perfectly when it comes to show emotions hahaha! So, when instead of the usual “not too bad” which translates into “I like this”, he says “this is nice”, I know the kid will have another plate when he is done, and ask for the same dinner sometime during the same week 🙂
Great recipe!Lauren
ReplyHi Tatiana! Thank you so much for your comment, I’m so glad you and your boyfriend enjoyed it!
Callie Wulf
ReplyDo the sweet potatoes need to be pre cooked?
Lauren
Replyhi Callie! No, you cook them in step 3!
Callie
ReplyThanks for the quick reply! And that is long enough to soften them? Dont sweet potatoes usually take a long time to bake?
Lauren
ReplyYep! By adding the water and covering the pan you’re essentially steaming the potatoes which makes them cook faster.
Katie Oelker
ReplyMade this and loved it! Thanks Lauren!
Lauren
ReplyI’m so glad you enjoyed it!
Gwen @simplyhealthyfamily
ReplyThis is a fabulous idea for any day of the week! Simple and healthy enough for a busy weekday but I can sure see me serving this as a special weekend meal w friends.
Barrett @dirtylaundrykitchen.com
ReplyI love the photos- so pretty. And I love spicy chorizo with sweet potatoes. This is a keeper for sure.
Becky Winkler (A Calculated Whisk)
ReplyThis is my kind of breakfast. I love that crema!!
Jill Silverman Hough
ReplyIt’s all about the toppings, isn’t it, Lauren??? Yours look great. I recently did a salmon hash with sweet potatoes, but I LOVE your idea of chorizo with them–salty, savory, spicy, and sweet all together. Delicioso.
heather @french press
Replyit really doesn’t get any better than hash, and this one is over the top amazing!!
Sloan @ Life Food and Beer
ReplyI love hash but never think to make it with sweet potatoes. I want to make this though.
Nutmeg Nanny
ReplyHash is my all time favorite! LOVE that you made it with sweet potato and then smothered in it avocado crema. I want it all!
Faith (An Edible Mosaic)
ReplyI am all over this hash – this is the type of thing I could literally eat any time of day! And I’m off to check out the Fat Burning Meal Club – it sounds like a great system and I love that it includes a grocery guide! The simpler the better for me when it comes to meal planning, lol!
