Chorizo and Sweet Potato Hash



Recipe Information

Total Time: 

25 minutes; 20 minutes active



There are two kinds of breakfast people: Those who like sweet pancakes and Danishes and those who prefer savory dishes like this hash. Spicy chorizo flavors a mix of sweet potatoes, portabella mushrooms and onions for a meal that will keep you full all morning long.


  • 2 tablespoons extra virgin olive oil, divided
  • 4 ounces bulk chorizo or plant-based chorizo
  • 1 pound sweet potatoes, cubed
  • 1 large onion, chopped
  • 1 medium portobello mushroom, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 scallions, chopped


  1. Drizzle 1 tablespoon of olive oil in a large skillet and turn the heat to medium-high. Crumble in the chorizo. Stir often until browned and completely cooked, about 4 minutes, then transfer to a plate.
  2. While the chorizo cooks, set up a steamer, and steam the sweet potato cubes for 3 to 5 minutes, until tender.
  3. In the same skillet used for the chorizo, drizzle the remaining oil and add the onion, mushroom and garlic, and stir for a minute. Add the steamed sweet potato and stir, scraping the pan until the vegetables are softened and browned, about 5 minutes. Stir in the chorizo and add the paprika, cumin and salt. Stir until hot. Top with scallions.

Serving Suggestion

Fry up a few eggs to your desired doneness and serve them over this flavorful hash.

Nutritional Information

370 calories, 18 g. fat, 25 mg. cholesterol, 670 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 10 g. protein