Sweet Potato Chorizo Hash (Paleo, Whole30)

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!

paleo sweet potato hash in a large skillet next to a bowl of eggs and a wooden cutting board with an onion and sweet potatoes

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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 health hash made with sweet potatoes, chorizo sausage and eggs in a large skillet next to a blue towel

How to make Sweet Potato Chorizo Hash

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 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.

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.

Season the eggs with salt, sprinkle the chopped herbs over everything (if using) and serve!

Whole30 sweet potato hash in a large skillet with 2 eggs and a fork cutting into one of the eggs

Make ahead and storage

The onion/chorizo/sweet potato measure can be cooked, slightly cooled and stored in the fridge for up to 5 days.

The 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).

 

Substitutions and variations

  1. You can use a red onion instead of a yellow onion.
  2. 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.
  3. You can use any type of sweet potato, including white or purple.

 

Other recipes you might like:

  1. Sheet Pan Breakfast Hash with Salami
  2. Italian Egg Bake
  3. Everything Bagel Frittata
  4. Sweet Potato Smoothie Bowl
paleo sweet potato hash in a large skillet next to a bowl of eggs and a wooden cutting board with an onion and sweet potatoes
Print Recipe
5 from 7 votes

Sweet Potato Chorizo Hash (Paleo, Whole30)

This Sweet Potato Chorizo Hash is a hearty, easy breakfast! Spicy chorizo sausage is combined with sweet potatoes and topped with eggs - not a lot of ingredients but a lot of flavor. Plus it's gluten-free, Paleo and Whole30 friendly.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Spanish
Keyword: chorizo hash, paleo breakfast, sweet potato hash, whole30 breakfast
Servings: 4 servings
Author: Don Baiocchi

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

For a Whole30 sweet potato chorizo hash, check the ingredients on the chorizo sausage.
Make ahead and storage
The onion/chorizo/sweet potato measure can be cooked, slightly cooled and stored in the fridge for up to 5 days.
The 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).
Substitutions and variations
  1. You can use a red onion instead of a yellow onion.
  2. 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.
  3. You can use any type of sweet potato, including white or purple.

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