Sweet Potato + Chorizo Hash
Tender bites of sweet potato, zucchini and all the chorizo I can handle. Simply spiced with smoked paprika, garlic and onion powder. Serve with an easy scrambled or fried egg (poached for extra points) and top with the fastest guacamole around.
I love how rustic this dish is, how the colors pop and the cold, warm and spicy temperatures and textures all work together. This Sweet Potato + Chorizo Hash is worth the prep time!
Let's make a rustic guacamole.
I like keeping it rustic – by roughly chopping the avocado, tomato and cilantro. Quickly stirring it together with a fork and keeping it chunky. Save time but also gives you large pieces of avocado to bite into.
Here is what you will need.
- 1 avocado
- 1/2 lime
- 1 roma tomato
- small bunch cilantro
- salt + pepper
- red pepper flakes – optional but encouraged
Change up your breakfast routine.
Roasting vegetables and serving them up with eggs or a meat protein (or both) can change up your breakfast routine.
It may take a few extra minutes, so maybe prep the vegetables before hand and use them for the next few days to make it easier. Simple heat them up and serve with a fresh scrambled egg and store bought salsa and hot sauce.
Use what you have to make it your own. This Sweet Potato + Chorizo Hash would be great to serve at a brunch or for your next breakfast gathering.
More breakfast recipes.
Sweet Potato + Chorizo Hash
- Total Time: 17 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 small sweet potato, small diced
- 1 small zucchini, small diced
- 1 tablespoon coconut oil, melted
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon each sea salt and ground black pepper, plus more for seasoning
- 4–6 small chorizo links, small diced
- 2–4 eggs, scrambled
- 2 tablespoons milk
- butter or oil, to coat the pan
- 1 ripe avocado, diced
- 1 roma tomato, diced
- 1 lime, juiced
- 1 small bunch cilantro, roughly chopped
- pinch of red pepper flakes, more for garnish if desired
Instructions
- Preheat your oven to 400F.
- Add the sweet potato. zucchini, oil, smoked paprika, garlic powder, onion powder, salt, and pepper to a baking sheet tray. Toss to coat and spread out in a even layer. Roast for 8 minutes. Remove and toss in the diced chorizo sausage. Place back into the oven for 4-6 minutes or until the sweet potatoes are tender in the center.
- Meanwhile, mix the eggs and milk together in a small bowl. Over medium heat in a skillet, melt the butter or oil, add in the eggs and stir with a rubber spatula or wooden spoon until cooked to your liking.
- Make the quick guacamole, by mixing the avocado, tomato, lime juice, cilantro and a pinch of each salt and pepper together in a small bowl.
- To assemble, place the hash in a shallow bowl or serving place. Top with a serving of the scrambled egg and top with a large spoonful of the guacamole. Garnish with red pepper flakes.
- Prep Time: 5
- Cook Time: 12
- Category: breakfast
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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