Chorizo is one of those ingredients that doesn’t look very beautiful, but tastes amazing! If you’ve ever had a chorizo taco, you know what I’m talking about! Chorizo is a Mexican sausage that can be spicy depending on where you get it, but regardless of the heat level – it’s PACKED with flavor and seasoning. If you haven’t tried it yet, I highly recommend hopping in your car right now and driving to the nearest authentic taco restaurant or food truck near you!
I love breakfast hashes because they are one-pan meals, generally can be prepared in less than 30-40 minutes, and not to mention – they are deeeelicious! I often make a breakfast hash for dinner when I’m feeling in the”breakfast for dinner” mood.
This one has sweet potatoes versus regular potatoes which makes it more nutritious for you. We won’t talk about the fact that there’s 2 fatty pork meats in this as well… it’s called balance, OK?!
I start this recipe by un-casing the chorizo and browning it in a large, deep non-stick skillet. Once it’s cooked, I drain the grease off and put it on a plate to set aside. Then I rinse my pan before starting to cook anything else. I do this because chorizo is very orange and if you use the grease to cook the other items it, they all be orange as well.
Once that’s done, I start cooking 4 strips of chopped bacon in the same skillet until the edges start to crisp up and brown. Then I add chopped sweet potatoes, seasonings, and red bell pepper. I cook these until the sweet potatoes are cooked through.
Now the fun part – add the chorizo back to the pan, give it a quick stir, and then create 4 small “wells” to drop your eggs in and cover the pan to them cook sunny side up.
Once they are almost cooked, sprinkle your mozzarella cheese on top and put your lid back on to melt it. When you’re ready to serve, top with green onions, avocado slices, and this smoked tomato sour cream sauce!
I love the slight sweetness that comes from the sweet potato, combined with the bold flavor of chorizo. When you break the yolk, it adds a richness to the dish. This is an ideal Saturday morning breakfast, or something quick to make for dinner! Hope you enjoy it!
Chorizo & Sweet Potato Breakfast Hash
Ingredients
- 1 lb Mexican Chorizo Sausage
- 4 strips bacon, chopped
- 2 sweet potatoes, peeled, and chopped small
- 1/4 tsp each salt, pepper, cinnamon
- 1 red bell pepper
- 4 large eggs
- 4 green onions, thinly sliced
- 1 cup mozzarella cheese, shredded
- 2 avocados, sliced
For the sour cream topping:
- 3 tbsp sour cream or Mexican crema
- 1 smoked tomato, or 1/4 cup halved cherry tomatoes
Instructions
- Remove the casing from the chorizo and brown in a large skillet over medium heat, about 5-10 minutes. Drain grease and remove onto a plate.
- Rinse your skillet and wipe dry. Return to medium heat and add chopped bacon. Cook bacon until the edges start to brown (about 5 minutes), then add sweet potato and continue cooking another 10 minutes.
- Add salt, pepper, and cinnamon then add red bell pepper. Cook another 5-7 minutes until red bell pepper is soft and the sweet potatoes are cooked through. Add the chorizo back in and stir to combine.
- Make 4 "wells" or holes in the hash and crack 4 eggs, one in each well. Cover and cook until the whites are cooked.
- While the eggs are cooking, combine tomato and sour cream in a food processor to combine. Set aside.
- Once the whites of the egg are cooked, top with mozzarella and place lid back on top until the cheese is melted. Serve hot and top with avocado slices, green onions, and sour cream topping.
