Sweet Potato and Chorizo Hash is a hearty one-skillet meal of tender, caramelized sweet potato cubes tossed with spicy, crumbly chorizo, soft onion and sweet bell pepper. Top it with an egg for a big weekend breakfast, or serve it as an easy dinner on a busy night; it is on the table in 40 minutes.
How to make sweet potato and chorizo hash: Brown fresh chorizo in a large skillet and set it aside. Cook cubed sweet potatoes in the drippings with a splash of water under a lid until they soften, then add onion and bell pepper until tender. Stir the chorizo back in and serve.
Why You’ll Love It
- One skillet: everything cooks in the same pan.
- Sweet and spicy: caramelized sweet potatoes against smoky, spicy chorizo.
- Breakfast or dinner: add an egg on top, or serve it on its own.
- Serves 4: ready in 40 minutes.
Ingredient Notes
Fresh chorizo: One pound of raw, Mexican-style chorizo with the casings removed. It crumbles as it cooks and leaves flavorful red drippings for the potatoes. Spanish chorizo is cured and firm; if you use it, dice it and brown it instead.
Sweet potatoes: Three medium ones, peeled and cut into 1/2-inch cubes. I take a minute to keep the cubes about the same size, so they all turn tender together.
Onion and bell pepper: One small onion and one bell pepper, diced. Any color of pepper works.
Water: A quarter cup, poured in with the potatoes to steam them under the lid.
Toppings: Fried or baked eggs, hot sauce, chopped cilantro and sliced avocado are all good on top.
Ingredients
- 1 pound fresh chorizo, Mexican-style, casings removed
- 1 tablespoon vegetable oil, if needed
- 3 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup water
- 1 small onion, diced
- 1 bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make Sweet Potato and Chorizo Hash
1. Brown the chorizo. Brown the chorizo in a large skillet over medium heat, breaking it up, until cooked through (160°F). While it cooks, peel the sweet potatoes and cut them into roughly 1/2-inch cubes.
2. Remove the chorizo. Lift the chorizo out of the pan and set it aside, leaving the drippings in the skillet. Add the oil if needed to coat the bottom of the pan.
3. Steam the sweet potatoes. Add the sweet potato cubes, pour in the water and scrape up the browned bits from the bottom of the pan. Cover and cook over medium heat for 5 to 8 minutes, stirring now and then, until the sweet potatoes start to soften.
4. Add the vegetables. Uncover and add the onion, bell pepper, salt and pepper. Cook until the onion is translucent, the pepper is soft and the sweet potatoes are tender and browned in spots.
5. Finish. Return the chorizo to the pan and heat until warmed through. Serve warm, topped with an egg if you like, and garnish with hot sauce, cilantro or avocado.
How to Get Tender, Browned Sweet Potatoes
The trick is a short steam before the browning. After the chorizo comes out, add the cubes to the red drippings, pour in a quarter cup of water, scrape up the browned bits and cover the pan. In 5 to 8 minutes the potatoes start to soften.
Then take the lid off. With the water gone, the potatoes start to brown in the chorizo fat as the onion and pepper soften around them. Stir now and then, not constantly, so the cubes brown in spots.
Keep the cubes even. Uniform 1/2-inch pieces all finish at the same time, so you do not end up with mushy small bits next to hard large ones.
Topping the Hash with Eggs
Eggs turn this hash into a complete breakfast. When the hash is done, make four shallow wells with the back of a spoon and crack an egg into each one. Cover the skillet and cook over medium-low heat for 3 to 5 minutes, until the whites are set.
If your skillet is oven-safe, you can instead slide it into a 375°F oven for 8 to 10 minutes. USDA FSIS lists egg dishes at 160°F, so keep cooking until the yolks are as firm as you want them and the eggs are fully set.
Tips for Success
Why is my chorizo burning?
Chorizo is full of fat and spices that scorch quickly. Keep the heat at medium and keep the meat moving as it browns.
Why is my hash greasy?
Some chorizo releases a lot of fat. Drain the cooked chorizo on a plate lined with paper towels, and leave only enough drippings in the pan to coat the bottom before the potatoes go in.
Variations
- Black beans and poblano: stir in a can of rinsed black beans and swap the bell pepper for a diced poblano.
- Sheet pan hash: roast diced Spanish chorizo, onion and sweet potatoes with smoked paprika at 425°F for 15 minutes, stir, roast 15 to 20 minutes more, then add eggs for about 10 minutes.
- Sweeter hash: finish with a teaspoon of maple syrup and a pinch of cinnamon.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat in a skillet until hot all the way through, to 165°F, and top with a freshly cooked egg.
What to Serve With It
Serve it with warm tortillas, salsa and a dollop of sour cream, or fresh fruit on the side for brunch. For more hearty breakfasts, try breakfast casserole with tater tots and sausage, bacon, egg and hash brown casserole, sausage, egg and cream cheese hash brown casserole or easy sausage breakfast muffins. For more sweet potato dinners, there is hot sausage and sweet potato lasagna and slow cooker Amish chicken and sweet potatoes.
Frequently Asked Questions
Do chorizo and sweet potato go together?
Yes. Sweet, caramelized potatoes and smoky, spicy chorizo are a classic hash pairing.
What are the ingredients for a chorizo hash recipe?
Fresh chorizo, sweet potatoes, onion, bell pepper, a little oil and water, salt and pepper. Eggs on top are optional.
Can I use regular potatoes?
Yes. Mix them half and half with the sweet potatoes, or use russet or quartered baby potatoes on their own.
Final Notes
Have your toppings chopped before the chorizo goes in the pan. If you have a question or make this, tell me how it turned out in the comments.
Sweet Potato and Chorizo Hash
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 pound fresh chorizo Mexican-style, casings removed
- 1 tablespoon vegetable oil if needed
- 3 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1/4 cup water
- 1 small onion diced
- 1 bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Brown the chorizo in a large skillet over medium heat, breaking it up, until cooked through (160°F). While it cooks, peel the sweet potatoes and cut them into roughly 1/2-inch cubes.
- Lift the chorizo out of the pan and set it aside, leaving the drippings in the skillet. Add the oil if needed to coat the bottom of the pan.
- Add the sweet potato cubes, pour in the water and scrape up the browned bits from the bottom of the pan. Cover and cook over medium heat for 5 to 8 minutes, stirring now and then, until the sweet potatoes start to soften.
- Uncover and add the onion, bell pepper, salt and pepper. Cook until the onion is translucent, the pepper is soft and the sweet potatoes are tender and browned in spots.
- Return the chorizo to the pan and heat until warmed through. Serve warm, topped with an egg if you like, and garnish with hot sauce, cilantro or avocado.
