This Sweet Potato Chorizo Hash needs only a few ingredients but is packed with flavor! Spicy chorizo sausage is a great partner with the sweetness of sweet potatoes, and it’s all topped with eggs cooked to your liking.
Plus it’s gluten-free, Paleo and Whole30 friendly! See FAQ below for more details.
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Sweet Potato Chorizo Hash
Like many hashes, this Sweet Potato Chorizo Hash combines meat, vegetables and eggs for a hearty, one-pan breakfast (but it’s great any time of day).
Chorizo, a Spanish sausage flavored with ground pepper, garlic and more, is full of spicy, smoky flavor. It’s often sold cured and sliced, but you can also find fresh sausages or even sold as ground pork chorizo in bulk.
For this recipe, we’re going to use the fresh, un-cured version of chorizo. It’s sautéed with an onion and once it’s browned, a shredded sweet potato is added.
Once the sweet potato has softened, we just add some eggs, cook them to your desired level of doneness and it’s ready!
The combination of chorizo and sweet potato works so well together – in hashes, tacos, and more – that I’ve been making this recipe for years and never get tired of it.
What you need for Sweet Potato Chorizo Hash
Ingredients:
- 1 medium yellow onion
- 1 pound fresh chorizo (either in sausage or bulk form; do not buy cured chorizo)
- For a Whole30 sweet potato chorizo hash, check the ingredients on the chorizo sausage
- 1/2 pound sweet potatoes (about 1 medium/large)
- fine sea salt
- 4-6 eggs
- 2 tablespoons chopped fresh thyme, parsley or cilantro (for garnish, optional)
- avocado oil or ghee
- cooking spray, such as avocado, olive or coconut
Equipment:
- a large nonstick skillet with lid
- a cutting board
- a chef’s knife
- a wooden spoon or spatula (the kind for stirring, not flipping)
- a vegetable peeler
- measuring spoons
- a box grater (or a food processor with the shredding attachment)
- a large spoon for serving
How to make Sweet Potato Chorizo Hash
Step 1: Peel and dice the onion.
Step 2: Heat 1 tablespoon avocado oil or ghee in the nonstick skillet over medium high heat.
Step 3: Add the onion with a pinch of salt and sauté until soft and transparent, about 5 minutes.
Step 4: Add the chorizo (if in sausage form, squeeze the filling out of the casing) and break it up with a wooden spoon or spatula. Let it cook, stirring and breaking it up into smaller and smaller pieces, until fully browned, about 6-8 minutes.
Step 5: While the chorizo is cooking, peel and trim off the ends of the sweet potato.
Step 6: Shred the sweet potato using the large holes on a box grater or using a food processor with the shredding attachment.
Step 7: When the chorizo is browned all over, add the shredded sweet potato with a pinch of salt. Stir, cover and let cook until the sweet potato has softened, about 3-5 minutes.
Step 8: Lower the heat to medium.
Step 9: Uncover and use your wooden spoon or spatula to create wells in the hash for your eggs. Use the avocado oil, ghee or cooking spray to lightly grease the pan where the wells are.
Step 10: Crack the eggs into the wells, cover and let cook until the eggs are done to your liking. I like my eggs runny, so I cook them for 3 minutes. For medium set eggs, aim for 5-6 minutes. For hard eggs, aim for 7-8 minutes.
Step 11: Season the eggs with salt, sprinkle the chopped herbs over everything (if using) and serve!
Frequently Asked Questions (FAQ)
You can use a red onion instead of a yellow onion.
If you find turkey, chicken or beef chorizo, you can use that instead. You might find they’re leaner than regular pork chorizo so you might have to add more oil to the pan.
You can use any type of sweet potato, including white or purple.
The chorizo/sweet potato mixture can be cooked, slightly cooled and stored in the fridge for up to 5 days. Reheat the hash in a large skillet over medium heat.
Once it’s warmed through, create the wells in the hash, add the eggs and proceed with the recipe.
Any leftovers can be stored in the fridge for up to 5 days (it’s best to eat the eggs right away and store the leftover hash without the eggs).
The sweet potato/chorizo mixture can also be frozen for up to 3 months. Thaw overnight in the fridge. Reheat the hash in a large skillet over medium heat.
Once it’s warmed through, create the wells in the hash, add the eggs and proceed with the recipe.
Any leftovers can be stored in the fridge for up to 5 days (it’s best to eat the eggs right away and store the leftover hash without the eggs).
Other recipes you might like:
- Ground Turkey Sweet Potato Hash
- Sheet Pan Breakfast Hash with Salami
- Butternut Squash and Broccoli Sheet Pan Hash
- Italian Egg Bake
- Everything Bagel Frittata
Sweet Potato Chorizo Hash (Paleo, Whole30)
Ingredients
- 1 medium yellow onion
- 1 tablespoon avocado oil or ghee, plus more as necessary
- pinch of fine sea salt, plus more as needed
- 1 pound fresh chorizo (in sausage or bulk form; do not buy cured chorizo) see notes
- ½ pound sweet potatoes (about 1 medium/large)
- cooking spray, such as avocado, olive or coconut (optional)
- 4-6 eggs
- 2 tablespoons chopped fresh thyme, parsley or cilantro (for garnish, optional)
Instructions
- Peel and dice the onion.
- Heat 1 tablespoon avocado oil or ghee in the nonstick skillet over medium high heat.
- Add the onion with a pinch of salt and sauté until soft and transparent, about 5 minutes.
- Add the chorizo (if in sausage form, squeeze the filling out of the casing) and break it up with a wooden spoon or spatula. Let it cook, stirring and breaking it up into smaller and smaller pieces, until fully browned, about 6-8 minutes.
- While the chorizo is cooking, peel and trim off the ends of the sweet potato.
- Shred the sweet potato using the large holes on a box grater or using a food processor with the shredding attachment.
- When the chorizo is browned all over, add the shredded sweet potato with a pinch of salt. Stir, cover and let cook until the sweet potato has softened, about 3-5 minutes.
- Lower the heat to medium.
- Uncover and use a wooden spoon or spatula to create wells in the hash for your eggs. Use the avocado oil, ghee or cooking spray to lightly grease the pan where the wells are.
- Crack the eggs into the wells, cover and cook until the eggs are done to your liking. For runny eggs, cook them for 3 minutes. For medium set eggs, aim for 5-6 minutes. For hard eggs, aim for 7-8 minutes.
- Season the eggs with salt, sprinkle the chopped herbs over everything (if using) and serve!
Notes
- You can use a red onion instead of a yellow onion.
- If you find turkey, chicken or beef chorizo, you can use that instead. You might find they’re leaner than regular pork chorizo so you might have to add more oil to the pan.
- You can use any type of sweet potato, including white or purple.
Sunrita says
The spicy flavour of the chorizos with the sweetness of the potatoes is such a great idea. Do you think I can add grated carrots as well?
Paleo Gluten Free Guy says
I think adding grated carrots is a great idea! I’ll have to try that next time.
nancy says
what a great weekend meal! i love this Spicy chorizo sausage that is whole30 and packed with protein!
Paleo Gluten Free Guy says
Thanks, Nancy!
Megan says
Wow, so beautifully made and photographed, what a great breakfast. I love getting all my macronutrients in breakfast like this, and I love this kind of meal for dinner, too.
Paleo Gluten Free Guy says
Aw, thanks so much, Megan!
mimi says
Love this. Sweet potatoes go so well with chorizo. and eggs. I’ll occasionally include smoked salmon with my sweet potato hash.
Paleo Gluten Free Guy says
That’s a great idea!
Stacey says
Wow, this was so satisfying for breakfast with the chorizo, grated sweet potato hash, and eggs. I added some spicy hot sauce and was very pleased.
Paleo Gluten Free Guy says
Love the idea to add hot sauce – I’ll have to try that next time!
Janessa says
This Chorizo Hash was so good!! We enjoyed it for brunch today but it would also be great for dinner.
Paleo Gluten Free Guy says
So glad you liked it!
jennifer says
So delicious, I loved the subtle spicy sweetness of it and also that I can scale it up a little in protein by adding an extra well or two for more eggs!
Paleo Gluten Free Guy says
Yes, exactly! It’s easy to customize that way.
Shelby says
Such a delicious weekend meal! Love how protein packed it is!
Paleo Gluten Free Guy says
Thanks, Shelby. 🙂