Chorizo Sweet Potato Skillet

A cast-iron skillet filled with a cooked mixture of ground meat, diced sweet potatoes, and green beans, with a wooden spoon resting inside. Lime wedges and eggs are shown on the side.

5 from 3 votes

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.

Prep Time10

Cook Time20

Course: 30-Minute Meals, Breakfast, Brunch, Dinner

Cuisine: Brunch, Dinner

Diet: Gluten Free

Keyword: chorizo sweet potato hash, chorizo sweet potato skillet, sweet potato chorizo skillet

Servings:

Calories: 356cal

Equipment

large skillet

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