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Savory Sweet Potato Breakfast Hash with Chorizo and Fried Eggs

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A hearty and flavorful breakfast hash combining caramelized sweet potatoes, spicy chorizo, and perfectly fried eggs with runny yolks. This quick and easy recipe is perfect for busy mornings, brunches, or casual dinners.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 lb / 450 g), peeled and diced into ½-inch cubes
  • 8 oz (225 g) fresh Mexican chorizo, casing removed
  • 1 medium yellow onion, finely chopped
  • 1 red or orange bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, preferably free-range or organic
  • A small handful fresh cilantro or parsley, chopped
  • Optional: hot sauce or sliced avocado for serving

Instructions

  1. Peel and dice the sweet potatoes into uniform ½-inch cubes. Rinse briefly and pat dry with paper towels to remove excess starch. (10 minutes)
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sweet potatoes in a single layer. Cook without stirring for 5 minutes to get a crust, then stir occasionally for 8-10 minutes until softened and golden. Season lightly with salt and pepper. (15 minutes)
  3. Add chopped onion and diced bell pepper to the skillet. Stir and cook for 4-5 minutes until onion is translucent and peppers soften. (5 minutes)
  4. Push veggies to one side of the skillet. Add chorizo, breaking it up with a spatula. Cook for 5-6 minutes until browned and cooked through. Mix everything together. (6 minutes)
  5. Stir in minced garlic, smoked paprika, cumin, and adjust salt and pepper. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic. (2 minutes)
  6. In a separate non-stick pan, heat remaining 1 tablespoon oil over medium heat. Crack eggs gently and fry until whites are set but yolks remain runny, about 3-4 minutes. For firmer yolks, cook an additional minute. (5 minutes)
  7. Divide the hash onto plates, top each serving with a fried egg, and sprinkle with chopped cilantro or parsley. Add hot sauce or avocado slices if desired. (2 minutes)

Notes

If sweet potatoes stick to the pan, add a splash of water and cover briefly to steam before uncovering to crisp again. Avoid overcrowding the pan for perfect caramelization. For dairy-free, skip butter and use oil. You can roast sweet potatoes in the oven at 400°F (200°C) for 25 minutes to save stovetop time. Fry eggs on medium heat without flipping for runny yolks; cover pan briefly to cook whites through.

Nutrition

Keywords: sweet potato hash, chorizo breakfast, fried eggs, savory breakfast, quick breakfast, gluten-free breakfast, hearty breakfast

Find it online: https://yumyep.com/savory-sweet-potato-breakfast-hash-with-chorizo-and-fried-eggs-recipe-for-the-best-homemade-morning-meal/