Skillet-Baked Sweet Potato and Chorizo Hash
A savory breakfast skillet featuring diced sweet potatoes and spicy chorizo, topped with perfectly cooked eggs. This mexican-inspired breakfast ready in about 40 minutes combines medium, finely chopped yellow onion, minced garlic cloves, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 500g), peeled and diced into 1/2-inch cubes sweet potatoes
- 150g, casing removed and crumbled chorizo sausage
- 1 medium, finely chopped yellow onion
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 3, minced garlic cloves
- 4 large eggs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add 150g crumbled chorizo sausage and cook for 4-5 minutes until browned and fragrant, stirring occasionally.
- Step 2: Add 1 medium finely chopped yellow onion and 1 medium diced red bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- Step 3: Stir in 2 medium diced sweet potatoes (about 500g), 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook over medium heat, stirring occasionally, for 10-12 minutes until sweet potatoes are tender and edges are lightly caramelized.
- Step 4: Make 4 small wells in the hash mixture and carefully crack 4 large eggs into each well. Cover the skillet with a lid and cook for 5-6 minutes over low heat until eggs are set to your liking.
- Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro if desired. Serve hot straight from the skillet.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skillet-Baked Sweet Potato and Chorizo Hash take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Skillet-Baked Sweet Potato and Chorizo Hash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Skillet-Baked Sweet Potato and Chorizo Hash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skillet-Baked Sweet Potato and Chorizo Hash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skillet-Baked Sweet Potato and Chorizo Hash?
Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
