Crispy Sweet Potato and Chorizo Hash in One Skillet
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.
Equipment
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
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 Notes + Tips
- You can use Italian or breakfast sausage in place of chorizo
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 40mg | Sodium: 64mg | Potassium: 439mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16382IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 1mg
