Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

When it comes to breakfast, I'm much more of a savory person and when the weekend hits and I have more time, I make this savory sweet potato breakfast hash.



  • 12 ozs Mexican-style (fresh), chorizo (casings removed)
  • 2 medium sweet potatoes, cut into cubes
  • 2 tsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • dash of cayenne, optional, for more heat
  • 1/2 tsp kosher salt
  • 1/2 red onion, large, thinly sliced
  • 1 cup frozen corn kernels
  • 4 large eggs
  • 2 small avocados, sliced
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • 1/3 cup cotija cheese, crumbled
  • lime wedges, for serving
  1. In a large skillet over medium heat, cook the chorizo, breaking it apart with the back of a wooden spoon, for five to seven minutes, until cooked through. Remove with a slotted spoon and set aside on a plate, leaving the fat in the skillet.
  2. In a large bowl, toss the sweet potatoes, avocado oil, spices, and salt.
  3. In the same skillet, cook the seasoned sweet potatoes over medium heat for about eight to nine minutes, reduce the heat to medium-low and then add the red onion and continue cooking for 10 to 15 minutes, until the potatoes are tender. Add the corn and cook for an additional three to four minutes, until the corn is thawed. Return the chorizo back to the skillet and cook until heated through.
  4. Remove the pan from the heat and set aside.
  5. In a separate large skillet, fry the eggs in a splash of oil (I prefer using olive oil for crispy edges), until cooked through to your liking. Season with salt and pepper.
  6. Divide the hash onto plates and top with the fried eggs, avocado slices, cilantro and cotija. Serve with lime wedges. Enjoy!


Depending on how many servings you are making, you can cook the eggs in the same skillet as the hash, just move things around to make room.

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November 19, 2022
I replaced the chorizo with the impossible sausage, and it was still delicious! Thanks for the recipe!