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Sweet Potato Hash With Chorizo

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Sweet potato hash with chorizo is a simple but hearty meal that is loaded with the good stuff. It is a great weekend breakfast or make it for dinner, either way your tummy will be satisfied and your taste buds will be happy.

Plate of chorizo hash with peppers, onions, and sweet potatoes topped with fresh cilantro and a fried egg, ready to eat.

The mix of textures and flavors in this sweet potato has is fabulous. There is something about chorizo and sweet potatoes together that I just love.

It’s a little bit spicy and a little bit sweet. Top the mixture with a fried egg for the ultimate experience.

Close plate of sweet potato hash with chorizo, peppers, and onions topped with cilantro.

What chorizo to use?

The two main types of chorizo are Spanish Chorizo and Mexican Chorizo. You can read more about the different chorizo here in my creamy chorizo pasta recipe

For this recipe, I used the fresh chorizo, or the Mexican chorizo. It isn’t cured and can be found with the other bulk sausages (like Italian and breakfast) at the grocery store.

Using fresh chorizo gives you a chance to brown it up and get all of that flavor in your pan. Then you use some of the drippings from the sausage to cook the potatoes and veggies, giving them even more flavor.

You can make your own chorizo from ground pork if you would like. You can find the directions on my recipe for chorizo tacos.

If need to substitute cured Spanish chorizo, you can make that work too. Just slice slice into bite sized pieces and cook in a little oil until it is crispy on the outside and continue with the recipe as written.

You might need to add a little extra oil when you are cooking the potatoes, as Spanish chorizo usually doesn’t give off as much oil.

Serving Sweet Potato Chorizo Hash

I like to serve my hash with a sunny side up fried egg, I love the way the yolk drips through onto my hash. Poached eggs would be wonderful too. 

It is also great with some fresh cilantro if you have it. It adds a great pop of freshness.

If you don’t have cilantro, or don’t like it, some chives or green onion would be great too. Of course none of them are necessary.

I also like a couple of shakes of hot sauce. Though, again that is totally optional.

More Recipes To Try

If you like this sweet potato hash, I have a feeling you will love my southwestern sheet pan breakfast. It features some similar flavors, but it all made on one sheet pan in the oven.

Plate with helping of sweet potato hash with cubes of sweet potatoes, green peppers, onions, and bits of chorizo with skillet of remaining hash in the background.

You could also try using chorizo in place of the breakfast sausage in a sausage and hashbrown breakfast casserole. Serve it with a little salsa and you will be in good shape!

Check out my collection of breakfast recipes for even more tasty inspiration.

Plate of chorizo hash with peppers, onions, and sweet potatoes topped with fresh cilantro and a fried egg, ready to eat.

Sweet Potato Hash With Chorizo

Servings: 4 Servings
Author: Carlee
This hearty hash features sweet potatoes, chorizo, peppers and onions. Top it with a fried egg for an extra tasty breakfast. It is also a perfect easy dinner.
5 from 1 rating
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 pound fresh chorizo
  • 1 Tablespoon vegetable oil
  • 3 medium sweet potatoes
  • ¼ cup water
  • 1 small onion diced
  • 1 bell pepper diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Brown chorizo in a large skillet over medium heat.
    1 pound fresh chorizo
  • While the chorizo is cooking, peel the sweet potatoes and cut into roughly ½-inch cubes.
    3 medium sweet potatoes
  • Remove the chorizo from the pan and set aside, but leave the drippings in the pan. Add an extra Tablespoon of oil if needed to coat the bottom of the pan.
    1 Tablespoon vegetable oil
  • Add the cubes of sweet potato. Pour in the water, and deglaze the bottom of the pan. Cover and continue to cook over medium heat for 5-8 minutes. Stir every once in a while until the sweet potatoes start to soften.
    ¼ cup water
  • Remove the lid. Add the diced pepper, onion, salt and pepper. Cook until the onion is translucent and the pepper is softened.
    1 small onion, 1 bell pepper, ½ teaspoon salt, ¼ teaspoon ground black pepper
  • Return the chorizo to the pan and heat until warmed through. Serve warm, topped with an egg if desired. Garnish with your choice of hot sauce, cilantro, and/or avocado.



Serving: 1ServingCalories: 378kcalCarbohydrates: 39gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 80mgSodium: 388mgPotassium: 676mgFiber: 6gSugar: 10gVitamin A: 25551IUVitamin C: 65mgCalcium: 83mgIron: 2mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating

Friday 7th of June 2024

I can't wait to make this again!