Go Back
–+ servings
Print

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

  1. 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.

  2. Add a little oil to the chorizo grease and place pan over medium heat. Add sweet potato and cook for 8 to 10 minutes.

  3. 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.

  4. Return chorizo to pan and add black beans. Stir them in.

  5. 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.

  6. To serve, top with cilantro and diced avocado.