Name: Sweet Potato Chorizo Hash
Prep time: 10 min
Cook time: 22 min
Ingredients: 1/2 pound Mexican-style chorizo, (removed from casings if it is in casings); 1 to 2 tablespoons olive oil; 2 medium sweet potatoes, (peeled and diced); 1 red bell pepper, (diced); 1/2 medium onion, (diced); 1 to 2 jalapenos, (sliced); 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 to 1/2 teaspoon salt, (depending on how salty you want it); 1/4 teaspoon pepper; 1/2 can black beans, (rinsed and drained); 3 to 4 eggs; 2 tablespoons chopped fresh cilantro; 1 avocado, (diced)

Sweet Potato Chorizo Hash makes a great fall low carb breakfast. Tons of flavor and spice.

Sweet Potato Chorizo Hash in cast iron skillet.

Tons Of Flavor

The ingredients in this recipe combine to make a spicy hash with tons of flavor. There’s red bell pepper, onion, jalapeno, black beans, and spices. The spiciness of Mexican chorizo wonderfully complements the sweetness of sweet potatoes.

Chorizo

Be sure to get the Mexican-style chorizo instead of Spanish chorizo. Mexican chorizo is ground and uncooked. It has lots of paprika, ground chile and garlic added.

Cast Iron Pan

A cast iron pan is my favorite for making hashes. Using a well-seasoned pan, you can get by with adding a minimum amount of oil. Cast iron retains heat really well and does a great job of caramelizing vegetables.

Add Some Toppings

For even more flavor, I add chopped fresh cilantro and diced avocado before serving. Salsa, guacamole, and sour cream are other great topping ideas. For even more heat, serve with Cholulu Hot Sauce.

Sweet Potato Chorizo Hash Recipe Tip

To get the sweet potatoes really browned and crispy, do NOT stir them too much. Leave them alone until they are browned on the bottom before giving them their first stir.

Storage

Leftover chorizo hash will keep really well in an airtight container in the refrigerator. It can be reheated in a microwave or air fryer. The eggs don’t keep as well so I recommend that when you make the hash, you only add the amount of eggs you plan on eating right away. Cook fresh eggs to go with any leftovers.

Sweet Potato Chorizo Hash served up on a plate with diced avocado.

More Low Carb Healthy Breakfasts

Sweet Potato Chorizo Hash

Sweet Potato Chorizo Hash makes a great fall low carb breakfast. Tons of flavor and spice.

Course Breakfast

Cuisine American

Keyword fall, low carb breakfast

Prep Time 10 minutes

Cook Time 22 minutes

Servings 3

Ingredients

1/2 pound Mexican-style chorizo, removed from casings if it is in casings
1 to 2 tablespoons olive oil
2 medium sweet potatoes, peeled and diced
1 red bell pepper, diced
1/2 medium onion, diced
1 to 2 jalapenos, sliced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon salt, depending on how salty you want it
1/4 teaspoon pepper
1/2 can black beans, rinsed and drained
3 to 4 eggs
2 tablespoons chopped fresh cilantro
1 avocado, diced

Instructions

Lightly grease a large cast iron pan and heat over medium-high heat. Add chorizo and cook and crumble it.
When cooked, remove with a slotted spoon, leaving the grease in the pan. Set the chorizo aside.
Add a little oil to the chorizo grease and place pan over medium heat. Add sweet potato and cook for 8 to 10 minutes.
Add a little more oil to the pan.
Add red bell pepper, onion, jalapeno, chili powder, cumin, paprika, garlic powder, salt and pepper.
Cook for 5 to 8 minutes, or until sweet potatoes are soft, stirring often.
Return chorizo to pan and add black beans. Stir them in.
Make wells for the eggs and crack and egg into each one. Turn heat to low and cover pan. Cook until white parts of eggs are completely set.
Remove from heat.
To serve, top with cilantro and diced avocado.