Sweet Potato & Chorizo Breakfast Hash Recipe
Perfect for a chilly fall morning, this hearty breakfast skillet is a great way to start the day.
The $$?hr? we push into fall, the greater the motivation needed to get us up and out of bed. The nights are so long and the mornings are so cold that some days it seems impossible to get the day started before 10am. This is when having a warm breakfast to look forward to can be a crucial motivating factor.
While this sweet potato & chorizo breakfast hash might seem like something you’d order off a brunch menu, it’s actually incredibly easy to make yourself at a campsite. Plan on making this, and getting up in the morning will become a whole lot easier.
We used crumbly pork chorizo in this recipe, but beef chorizo would work as well. If you wanted to make the recipe vegetarian you could sub out the chorizo for soyrizo. Or, if you want to make the whole thing vegan, then use soyrizo and leave out the eggs.
1 tablespoon olive oil
1 medium-size sweet potato, peeled if desired
2 green onions
2 ounces crumbly chorizo (or Soyrizo)
1 teaspoon maple syrup
⅛ teaspoon (a pinch) of cinnamon
Salt to taste
Cut the sweet potato into ½ inch dice and finely chop the green onions (green + light green parts).
Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften. Add the green onions and cook for an additional 5 minutes.
Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon. Stir to combine.
Make two wells in the hash and crack an egg into each. Cook the eggs to your liking – we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
Serve + enjoy!
Thanks, Fresh Off The Gride for the recipe: