Sweet Potato Chorizo Hash (Paleo, Whole30)

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

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

Cook Time30

Total Time40

Course: Breakfast

Cuisine: Spanish

Servings: servings

Calories: 499kcal

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

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.

Nutrition