This Sweet Potato and Chorizo Hash recipe is healthy and delicious. It’s really quick and simple to make and tastes even better when served with eggs! The spicy chorizo and sweet potatoes compliment each other beautifully. It’s an easy breakfast option that reheats really well!
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Sometimes the most random things will inspire me. Like when I’m walking around our Public Market and I stumble upon some of the most gorgeous sweet potatoes at pretty much every stand. So I had to get some and by some I mean way too many! But I’m trying to do the whole #noregrets thing. So instead, I thought to myself “what can I do with all these sweet potatoes that’s a little bit outside of the obvious, baked/roasted/grilled potato side dishes?” Then I opened my freezer and noticed the leftover Chorizo from another that I had tried and failed at. And it occurred to me that the answer was staring me right in the face: Sweet Potato and Chorizo Hash.
I don’t know if it’s my undying love for brunch foods, or the fact that I’m a sucker for Corned Beef Hash, but I knew that a hash was totally the right route to take with these ingredients. We all know I’m all about the simple foods. No need to go out and buy some crazy ingredients that you’ve never heard of and will probably never use again. I’m just not that fancy (though I love a nice dinner out once in a while!). So I used what I had and the results were the most beautiful explosion of fireworks in my mouth.
First off, the combination of the sweet potatoes with the spicy Chorizo create the most beautiful sweet and spicy harmony. Diced bell pepper and onion add great texture while the seasonings kick it up a notch, especially the steak seasoning (this is the steak seasoning that I love!).
If you’re anything like me, you are a firm believer that eggs make everything better, especially where hash is concerned. So you can imagine my horror when I had just about finished making my first test batch of the delicious hash and opened my fridge to find that I was fresh out of eggs! Normally, I would have hopped right into my car to pick up more, but I had just gotten my sweet Tess down for a nap, so leaving the house wasn’t exactly an option. I mean, I love eggs, but come on. I’m not fool.
And the hash still tasted fantastic without the eggs. But the next morning when I reheated the leftovers and popped a couple of fried eggs on top, it was immediately clear that like everything else this hash was only made even better by adding eggs. On a side note, the leftovers are just as great as the fresh batch. Possibly even better because the potatoes crisp up a bit better the second time! So you can make a big batch of this and eat it all week. How’s that for a quick and easy morning breakfast option?!
Here are a few of my other favorite breakfast options:
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1 Tbsp. of coconut oil (canola oil is just fine if you don't have coconut oil)
- 1 really large sweet potato, peeled and diced (or 2 regular size sweet potatoes)
- 1 small onion, diced
- 1 medium green bell pepper, diced
- 3/4 tsp. of salt
- 1/4 tsp. of pepper
- 3/4 tsp. of chili powder
- 1 tsp. of cumin
- 1/2 tsp. of grill seasoning
- 2-3 links of Chorizo, diced
- Melt your coconut oil over medium high heat in a large saute pan.
- Add the next 8 ingredients to the pan and saute for around 12 minutes, stirring frequently.
- Add your Chorizo to the pan and reduce the heat to around medium/medium low.
- Cook 14 more minutes, still stirring frequently until well browned- serve with eggs on top and enjoy! These reheat beautifully in a frying pan..
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