This Chorizo Sweet Potato Hash has been a favorite brunch dish for years, and always garnishes a ton of wows. It is a one-pan hearty meal, packed with loads of vegetables and a whole lot of protein! The spices in the ground Mexican chorizo are well-balanced with the sweet potatoes, eggs, mushrooms, spinach, and red peppers. So many veggies to make this such a fantastic and tasty breakfast. I’ve eaten this for dinner sometimes because it really has no boundaries; filling af! I swear if you have guests over for brunch they will go home still drooling and begging for this recipe. It’s happened!
I have bought chorizo in bulk, usually frozen at my local butcher shop, or in a pinch have bought it in brat form and squeezed out the wonderfully spicy meat from the casings. Served with avocado, sour cream, and topped with a bit of smoked paprika and cilantro is how I like to serve this. You could even smother it with shredded cheddar and Monterey jack cheese before the pan hits the oven, which I have done many times and it adds yet another layer of flavor!
This is the first step, which is to break up the chorizo in a Lodge cast iron pan (preferably) and cook all the way through. You can use a non-stick pan if you have to (wink). Then transfer the chorizo to a bowl for laytah…yeah like I’m still in NY.
In the same pan, with the juices from the chorizo, cook up the sweet potatoes, then mushrooms and finally add some peppers. I like to add oregano, a bit of cayenne, and for sure douse this with smoked paprika. YUM! Get some of this stuff because it really adds smokiness and spice to the veggies, which marries the chorizo so well.
Once the hash is close to being done add some spinach, then cover and let wilt. GREENS!!
The next step is to form some pockets to put your eggs in! This is so much fun to make. I usually cook enough food for an army so make sure you have enough room. If not, scoop some out because you can eat this as is here without eggs. What a versatile recipe! I’m already hungry looking at this…final steps in recipe card. You are going to love this!
Chorizo Sweet Potato Hash
- March 12, 2021
- 1 hr
- Print this
- 1 lb chorizo
- 2 sweet potatoes, chopped in 1/2 inch cubes
- 2 T oregano
- 1 T smoked paprika
- 1 tsp salt
- 2 tsp pepper
- 8 oz sliced mushrooms
- 1 red pepper
- 4 oz spinach
- 3 eggs
- Avocado slices, cilantro, and sour cream for garnish
- Optional 1 cup shredded cheddar and or Monterey jack cheese
- Step 1
- Start the chorizo in a cast iron pan (non-stick ok), break up the chunky parts into bite size pieces as it cooks over medium high heat, stirring often. Cook until pieces are fully cooked. Remove from pan and transfer to a separate bowl.
- Step 2
- Preheat oven to 400 degrees F.
- Step 3
- Add sweet potatoes, oregano, smoked paprika, salt and pepper to the same pan in the juices from the chorizo, cover and cook for 5 minutes on medium heat.
- Step 4
- Add mushrooms and cook for another 3 minutes, uncovered, stirring often.
- Step 5
- Add red peppers and continue to cook for 2 minutes.
- Step 6
- Smother the hash with spinach, cover and cook for 2 minutes until spinach is wilted.
- Step 7
- Create pockets in the pan for the eggs, then crack eggs into those pockets. Cook for 3 minutes on medium heat until eggs start to solidify.
- Step 8
- Place pan in oven and bake for 15-20 minutes, depending on how runny you like your yolks. Option here to sprinkle shredded cheddar and/or jack cheese before placing in oven.
- Step 9
- Serve with avocado, dollops of sour cream, and cilantro.
Song for the Prep: Little Sister by ELVIS fkn PRESLEY!
I know I should have used Spanish Eyes for this recipe, but I do what I want and this song is one of my favorite Elvis songs! Plus you’ll want to dance around your kitchen when you make this fun recipe… that is, if you can keep your eyes off this video of Elvis in the studio with this song~!! I love when he laughs at 1:12