Elevate your breakfast with this delightful Sweet Potato and Chorizo Hash! Combining the natural sweetness of roasted sweet potatoes with the spicy kick of chorizo, this dish is not only hearty but also bursting with flavors. Perfect for brunch or a filling breakfast, it comes together quickly and is sure to please the whole family.
Rich in nutrients and satisfying, this hash features crispy sweet potatoes and savory chorizo, complemented by fresh bell peppers and onions. Top it off with a sunny-side-up egg for that perfect finishing touch.
Ingredients
INGREDIENTS
- 2 medium sweet potatoes, peeled and diced
- 8 oz chorizo, casings removed
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 eggs (optional, for serving)
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add the chorizo to the pan, breaking it up with a spatula, and cook for another 5 minutes until browned and cooked through.
- Stir in the diced bell pepper and onion, and add smoked paprika. Cook for an additional 5-7 minutes, until the vegetables are tender and caramelized.
- If desired, fry eggs in a separate pan to sunny-side-up. Serve the hash topped with an egg and garnished with fresh cilantro.
Notes
Tip: For added flavor, consider adding a splash of hot sauce or a sprinkle of feta cheese on top before serving.
For a healthier twist, substitute turkey chorizo or omit the meat altogether for a vegetarian version. You can also add in your favorite vegetables, such as spinach or kale, for extra nutrition.
To store leftovers, keep them in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat for the best texture. This hash also makes a great filling for breakfast burritos!
