🍠🍳Chorizo Sweet Potato Skillet is the perfect hearty breakfast, brunch or brinner! Top with eggs to add more protein to this naturally gluten-free, satisfying and comforting dish! This hash is made with just a handful of ingredients and the recipe is very flexible.
Easy Chorizo Sweet Potato Skillet Recipe
- This hearty skillet balances the smoky nature of chorizo sausage with naturally sweeter sweet potatoes and combines the two for a mouthwatering dish!
- Technically you can call this breakfast skillet recipe a ‘hash’ which simply means a recipe that includes meat and potatoes.
- I like to top this breakfast hash with a fried egg or sunny-side-up egg for extra protein. Black beans or refried beans are also great if you want to lean into a Mexican-inspired desayuno, or breakfast.
- Serving this for a cozy fall or winter weekend brunch is my idea of comfort food. Or if you’re like me and breakfast-for-dinner (brinner) is your jam, go for it!
- This chorizo and sweet potato hash that’s naturally dairy-free and gluten-free is also extremely flexible. Whether you want to add green peppers, tomatoes, sprinkle of cotija cheese, eggs, beans – or none of the above – the choice is yours.
Ingredients in Sweet Potato Chorizo Skillet
- Pork chorizo: Inherently this is a smoky Mexican sausage that’s full of deep and rich flavor thanks to the fat (fat = flavor). If you’d like to crumble another type of pork sausage or your favorite sausage, it’s fine. You’ll need to adjust the seasonings and additional oil if you use a low fat sausage like turkey sausage.
- Sweet potatoes: Peeled and diced very small, no bigger than 1/2-inch cubes or pieces, so that they cook in 12-15 minutes is the goal. If you have other potatoes such as Yukon gold yellow potatoes that hold their shape and want to add them, it’s fine.
- Onion: Yellow onion, white onion, or your favorite type of onion. You can also add a few cloves garlic if you’d like.
- Vegetables: If you want to add veggies to your skillet such as poblano peppers, green bell pepper, red bell pepper, or zucchini, go for it. Poblano peppers are great roasted in advance or just add them to the skillet and the same goes for bell peppers. Add zucchini closer to the end since they’re much softer.
- Garnishes: The sky’s the limit! Crumbled cotija cheese, pico de gallo, salsa verde, salsa roja aka blender salsa, guacamole, lime wedges, avocado, cilantro, radishes, pickled red onions, sour cream, and more.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Chorizo and Sweet Potato Breakfast Hash
- To a large skillet such s a cast-iron skillet, add the fresh chorizo, cook over medium-high heat, break it up as it cooks with a wooden spoon, and allow the fat to render out as it cooks. Remove the cooked chorizo with a slotted spoon and set it aside on a plate.
- Keep the grease in the skillet, and add the sweet potatoes, onions, other vegetables you’re adding, salt, black pepper, and saute for about 12-15 minutes. Stir and flip frequently. If you need to add a bit of olive oil to prevent sticking, do so. If you’d like to season with a bit of cumin, dried oregano, or chili powder, go for it.
- Add the chorizo back in and stir to combine.
- If you’re adding eggs, crack them now over the top of the chorizo mixture, place the lid on top, and cook for 1-2 minutes or until the yolks are set to your liking.
- Garnish with any of the goodies mentioned above, serve, and enjoy!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with chorizo and sweet potato hash
Tortillas, Spanish rice, white rice, or any of the garnishes I mentioned from cilantro to limes are all great to serve with your cast iron skillet hash.
Chorizo Sweet Potato Skillet
🍠🍳 The perfect hearty breakfast, brunch or breakfast-for-dinner! Topped with eggs, you'll add additional protein to this naturally gluten-free, satisfying and comforting skillet! This hash is made with just a handful of ingredients and the recipe is very flexible.
Equipment
Ingredients
- 8 ounces pork chorizo sausage, removed from casing (may substitute with another type of sausage; if using lean sausage like turkey sausage you'll need to add more oil)
- 4 cups small diced sweet potato, in 1/2-inch cubes not larger (I peel mine although technically you don't have to)
- 1 large yellow onion, finely diced (sweet Vidalia onion or white onion may be substituted)
- 1 green bell pepper, optional, seeded and diced small (substitute with any color of bell pepper you like, previously roasted poblano peppers, diced jalapeno peppers either fresh or canned, or serrano chile pepper for noticeable spiciness)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon cumin, optional and to taste
- 1 to 2 tablespoons olive oil, or as needed
- 2 to 4 large eggs, optional and as desired
- fresh cilantro, finely minced, optional for garnishing
Instructions
- To a large skillet (stainless steel or cast iron recommended) add the chorizo and cook it over medium-high heat for about 4-5 minutes, breaking up the meat as it cooks. Once browned and cooked, use a slotted spoon to transfer the chorizo to a plate, leaving the rendered fat in the skillet.
- Add the sweet potatoes, onion, bell peppers if using, season with salt and pepper to taste, optional cumin (I like it because it plays into the smokiness of the chorizo) and cook until the sweet potatoes are fork tender and done, about 12 to 15 minutes. If things are looking a bit dry, add olive oil as needed. Tips – It's very important to make sure the sweet potatoes are diced small, no bigger that approximately 1/2-inch, because otherwise they'll take longer to cook and the other veggies will start to overcook. If using previously cooked peppers such as poblano peppers or canned diced chile peppers, you can add them in the final 3 minutes simply to rewarm them rather than with the sweet potatoes and onions.
- Add the cooked chorizo back into the skillet and stir to combine.
- Optionally, if you're adding eggs, add them now by simply cracking them on top, cover the skillet with a lid, and cook for about 2-3 minutes, or until the eggs are as set as desired. You can also crack the eggs over the skillet and use a spatula to break them up and stir them into the chorizo-veggie mixture for scrambled eggs mixed into the dish.
- Taste, check for seasoning balance, optionally sprinkle with cilantro, and serve with items such as beans of any kind, feta or cotija cheese sprinkled on top, pico de gallo, diced tomatoes, fresh herbs, salsas, pickled vegetables, etc.
Notes
Storage: Recipe is best served warm and fresh, especially if you’re adding sunny-side-up eggs. If you’re scrambling the eggs in, I find that it keeps and reheats better that way. Either with or without eggs, leftovers will keep for up to 2-3 days airtight in the fridge. Reheat gently in the microwave or as desired.
Nutrition
Serving: 1serving, Calories: 356cal, Carbohydrates: 29g, Protein: 13g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 128mg, Sodium: 1096mg, Potassium: 495mg, Fiber: 4g, Sugar: 6g, Vitamin A: 19315IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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