There’s something magical about the combination of spicy chorizo and sweet potatoes that just works. As someone who’s always looking for easy but impressive breakfast options, I can tell you this Chorizo Sweet Potato Hash has become my go-to weekend recipe. It’s the perfect balance of sweet and savory, with crispy edges and tender centers that’ll make you want to lick your plate clean.
Why You’ll Love This Recipe
This hash isn’t just delicious – it’s also incredibly versatile. You can serve it for breakfast with eggs on top, enjoy it as a hearty lunch, or even make it for dinner. The best part? It all comes together in one pan, which means less cleanup and more time to enjoy your meal.
Ingredients
- 2 large sweet potatoes, cut into ½-inch cubes
- 1 pound fresh Mexican chorizo, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: fresh cilantro and fried eggs for serving
Pro tip: If you can’t find Mexican chorizo, Spanish chorizo will work too – just dice it finely since it’s usually cured and firmer.
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add your sweet potato cubes. Let them cook for about 5 minutes without stirring – this helps develop that gorgeous golden crust.
- Stir the potatoes and continue cooking for another 7-8 minutes, stirring occasionally, until they’re almost tender.
- Add the chorizo to the pan, breaking it up with a wooden spoon. Cook for 3-4 minutes until it starts to brown.
- Toss in the onion, bell pepper, and garlic. Season with smoked paprika, salt, and pepper. Cook everything together for another 5-7 minutes, until the vegetables are tender and the chorizo is fully cooked.
- If you’re feeling fancy, make a few wells in the hash and crack eggs into them. Cover the pan and cook until the eggs reach your desired doneness.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Why This Recipe Works
The key to this hash’s success lies in its contrasting textures and flavors. The sweet potatoes get crispy on the outside while staying tender inside, and they soak up all that amazing chorizo flavor. The addition of smoked paprika adds an extra layer of depth that takes this dish from good to absolutely fantastic.
I’ve found that letting the sweet potatoes develop a crust before stirring is crucial – it might test your patience, but trust me, it’s worth the wait. The chorizo adds just the right amount of spice and fat, helping to create those irresistible crispy bits that everyone fights over.
Whether you’re hosting brunch or just want a satisfying weekend meal, this Chorizo Sweet Potato Hash delivers every single time. Make extra – I guarantee you’ll want leftovers!
Chorizo Sweet Potato Hash
Ingredients
- 2 large sweet potatoes cut into ½-inch cubes
- 1 pound fresh Mexican chorizo casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: fresh cilantro and fried eggs for serving
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add your sweet potato cubes. Let them cook for about 5 minutes without stirring.
- Stir the potatoes and continue cooking for another 7-8 minutes, stirring occasionally, until they're almost tender.
- Add the chorizo to the pan, breaking it up with a wooden spoon. Cook for 3-4 minutes until it starts to brown.
- Toss in the onion, bell pepper, and garlic. Season with smoked paprika, salt, and pepper. Cook everything together for another 5-7 minutes, until the vegetables are tender and the chorizo is fully cooked.
- If you're feeling fancy, make a few wells in the hash and crack eggs into them. Cover the pan and cook until the eggs reach your desired doneness.
