Sweet Potato Breakfast Hash

When the weekend rolls around and you have a little extra time to make a special breakfast for yourself, make this breakfast hash! If you're a savoury breakfast person (me too!) then you're going to love this sweet potato breakfast hash. Made with fresh chorizo sausage, sweet potatoes and lots of spices, it's packed with flavour. The toppings make this breakfast even better, so don't skip on the avocado, cotija cheese and cilantro, oh and also the crispy fried eggs.

sweet potato breakfast hash

Ingredients

Although the ingredient list looks a little long, three of them are spices and of course, the cilantro, cheese and avocado are all optional.

  • Mexican-style fresh chorizo sausage: fresh sausage is ideal here as you will be crumbling it and crisping it up. If you can't find chorizo style, opt for another type of fresh sausage instead.
  • Sweet potatoes
  • Avocado Oil
  • Smoked paprika
  • Ground cumin
  • Chili powder
  • Red onion
  • Frozen corn kernels: or use fresh if it's in season
  • Eggs
  • Avocado
  • Cilantro
  • Cotija cheese: see substitutions
sweet potato breakfast hash

How to Make This Sweet Potato Breakfast Hash

Making this sweet potato sausage hash is really quite easy, which is perfect when you want a lazier savoury weekend breakfast.

The first step is to cook and brown the sausage. This will add lots of flavour to the dish, plus the fat that is released can be used to cook the rest of the ingredients, you'll only need a little bit of extra oil to get things going.

If you want to get the sausage nice and crispy (and who doesn't?!), leave the sausage to cook undisturbed (that means, no flipping after you've crumbled it) for a few minutes. Once one side is nice and browned, flip it around and continue cooking until completely cooked through. And then set this aside on a plate, leaving the fat from the sausages in the skillet.

sausage browned on a plate

In a large bowl, toss together the cubed sweet potato with the avocado oil, spices and salt.

cubed sweet potato in bowl with spices

Add the sweet potato to the same skillet and cook for about eight to nine minutes. Add the red onion and cook until everything is softened and the potato is fork tender, about 12 to 15 minutes more.

hash in skillet

Next, toss in the corn and cook until it has thawed, about three to four minutes.

hash in skillet with corn

Return the chorizo to the skillet and toss to combine everything and heat the sausage again. Remove from the heat, and set aside.

Cook the eggs in a separate skillet until the whites are set and the yolk is still runny (or to your preference). Season with salt and pepper.

Divide the hash and top with a fried egg plus the additional toppings.

sweet potato breakfast hash

Substitutions

  • Dairy-free: omit the cheese, or use a vegan feta style cheese.
  • Cotija cheese: if you can't find cotija, use feta cheese instead, or omit.
  • Frozen corn: omit, or use fresh corn removed from the cob, the cook time may need to be increased.
  • Chorizo sausage: this works best with fresh sausage. Use another type of fresh sausage if you can't find chorizo, such as breakfast sausages, Italian or andouille.
  • No eggs: you can omit the eggs if you need to.
sweet potato breakfast hash

Tips

  • Make ahead: if you want to save time in the morning, you can pre-cook the sausage and the sweet potato portion. In the morning, re-heat and cook your eggs fresh.
  • Brown the sausage: lets' get things nice and crispy. The way to do this is to crumble it in the skillet and then leave it undisturbed for a few minutes without flipping.
  • Add some greens: I also love adding in some spinach or kale to this when I want some extra veggies. You can add this during the last few minutes of cooking just to wilt it a bit.
sweet potato breakfast hash

Meal Prep Hash

This sweet potato hash with eggs makes a great meal prep too!

Simply cook everything in advance and then reheat in the morning.

You can make a fresh egg to go with it in the morning, or make some medium boiled eggs to go with them and then slice them open when you're ready to eat.

sweet potato breakfast hash

More than Just Breakfast

This sweet potato breakfast hash can be enjoyed any time of the day. I love making this for dinner or even enjoying for lunch too. Don't limit a breakfast hash to something you can only enjoy in the morning!

Other breakfast recipes to check out:

Ok, let's make this sweet potato breakfast hash!

If you make this sweet potato breakfast hash with eggs and sausage, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

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.

Prep:
10
min
cook:
30
min
total:
40
min
servings:
4
Author:

Jaclyn

Ingredients
  • 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
Instructions
  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!

Notes

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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