Made with raw chorizo and diced sweet potatoes, this Sweet Potato Hash cooks entirely in one skillet for a breakfast that’s hearty without being heavy. The sausage browns first, seasoning the pan, while the potatoes turn golden and crisp around the edges. A squeeze of lime and a handful of cilantro brightens everything at the end. It’s ready in about 30 minutes and just as good topped with a fried egg as it is served on its own.

A skillet filled with sautéed diced potatoes, chorizo, and sweet potato hash, garnished with chopped fresh herbs. A slotted spoon rests inside the pan, with lime wedges and a gray napkin nearby. — *Crispy sweet potatoes and smoky chorizo cooked in one skillet, finished with fresh cilantro and a squeeze of lime for a bright, savory hash.*

Behind the Flavor of This Chorizo and Sweet Potato Hash

This Sweet Potato Hash keeps things simple and flavorful. Start by browning the chorizo so it seasons the skillet and builds that rich, savory base. The potatoes cook in same pan absorbing the rich flavor, and turn golden and crisp on the edges.

Right before serving, a squeeze of lime brings everything to life. It cuts through the smoky sausage and keeps the dish fresh. It’s one of those breakfast recipes, that you can throw together without much planning.

You can change it up easily, too. You can add veggies, play around with different toppings, or swap out the meat. I think it’s best served with eggs, either with a fried egg on top or alongside a simple quiche if you’re feeding a crowd. The flavors are also a great contrast when served with sweet cinnamon rolls.

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A skillet filled with cooked diced vegetables and crumbled chorizo, garnished with fresh herbs. This vibrant Sweet Potato Hash features orange, brown, and green tones, with a metal spoon resting in the pan, ready to serve.

What You’ll Need in the Skillet

This short list of ingredients delivers more flavor than you’d expect. You can grab the full recipe card down below.

Fresh chorizo: Use uncured, raw chorizo so the fat renders into the potatoes. If you prefer a milder flavor, Italian or breakfast sausage works too.

Customize Your Sweet Potato and Chorizo Hash

Add vegetables like bell peppers, jalapeños, or a handful of spinach.
Increase the heat with smoked paprika, crushed red pepper, or a little chipotle powder.
Use different herbs such as parsley or green onions instead of cilantro.
Top it with a fried or poached egg, sliced avocado, or a sprinkle of queso fresco.

Making a Sweet Potato and Sausage Hash in a Skillet

Step One: Brown the Chorizo

A close-up of a black skillet containing red-brown cooked paste, being stirred with a wooden spatula. The mixture, resembling sweet potato hash, appears oily and is spread across the surface of the pan. — Cook chorizo in a large skillet over medium heat, breaking it into small pieces.

Step Two: Brown the Potatoes and Onions

Tip: Resist stirring too often. Letting the potatoes rest helps them crisp properly.

Sliced and diced sweet potatoes on a dark wooden cutting board, with both round slices and small cubes perfect for Sweet Potato Hash. — Chop the sweet potatoes into even cubes.

Diced sweet potatoes and chopped onions are being sautéed in a large skillet with a wooden spatula, creating a delicious Sweet Potato Hash, as seen from above. — Add the chopped sweet potatoes and onions to the skillet.

Diced, seasoned sweet potatoes sizzle in a large black skillet, stirred with a wooden spoon to create a delicious Sweet Potato Hash. Steam rises from the hot, cooked vegetables against a gray background. — Cook until browned and tender.

If your potatoes are browning too quickly but still firm inside, lower the heat slightly and cover the skillet for a few minutes to help them soften before uncovering to crisp again.

Step Three: Bring It Together

Return the cooked chorizo to the pan. Toss everything together and finish with a squeeze of lime. Season with salt and pepper and top with cilantro right before serving.

This is the kind of recipe that earns a permanent spot in your rotation. It’s simple, flexible, and dependable, whether you’re feeding a slow weekend crowd or throwing together breakfast for dinner. Once you see how easily those sweet potatoes crisp up in the skillet, you’ll start looking for excuses to make it again.

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If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

A skillet filled with a savory Sweet Potato Hash made of diced sweet potatoes, onions, and ground meat, topped with chopped fresh herbs, with a metal slotted spoon resting on the side.

Crispy Sweet Potato and Chorizo Hash in One Skillet

Author: Barbara Curry

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PREP: 15

COOK: 20

TOTAL: 35

Servings:

Ingredients

▢ 8 ounces fresh chorizo not cured
▢ 1 lb sweet potatoes about 4 cups peeled and chopped
▢ 1 medium onion chopped, about 1 cup
▢ 1 lime
▢ Cilantro

Equipment

Skillet

Instructions

Cook chorizo in a large skillet over medium heat, breaking it up into small pieces. Once browned and cooked through, remove to a paper towel lined plate.
Peel and chop the sweet potatoes into ½ inch pieces. Add to the skillet along with the chopped onion and cook over medium-high heat until browned and tender, about 10-15 minutes. Stir in chorizo and squeeze a lime over the top. Salt and pepper to taste. Top with chopped cilantro if desired.

Barbara’s Tips + Notes

You can use Italian or breakfast sausage in place of chorizo

Nutrition

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