This Sweet Potato Hash with Eggs & Chorizo is a hearty, flavorful breakfast that’s perfect for a weekend treat or brunch with friends. The combination of crispy sweet potatoes, smoky chorizo, and runny eggs creates a satisfying dish that’s packed with protein and natural sweetness.
Ingredients (Serves 2-3)
- 2 medium sweet potatoes, peeled and diced
- 150g chorizo, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt & pepper, to taste
- 3 eggs
- 1 tbsp olive oil
- Fresh parsley or coriander, chopped (for garnish)
- Optional: Crumbled feta or avocado slices for topping
Instructions
- Cook the sweet potatoes
- Heat a large pan over medium heat and add the olive oil.
- Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden and slightly tender.
- Sauté the chorizo & vegetables
- Push the sweet potatoes to the side and add the diced chorizo. Let it cook for 3-4 minutes until it releases its oils and turns crispy.
- Stir in the chopped onion, bell pepper, and garlic. Cook for another 3-4 minutes until the vegetables soften.
- Season & combine
- Sprinkle the smoked paprika, cumin, salt, and pepper over the mixture. Stir well to coat everything in the flavors.
- Create space for the eggs
- Use a spoon to make small wells in the hash, then crack the eggs into each well.
- Cover the pan and let the eggs cook for 3-5 minutes until the whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
- Garnish & serve
- Sprinkle fresh parsley or coriander on top.
- Add optional toppings like crumbled feta or avocado for extra creaminess.
- Serve immediately and enjoy!
Serving Suggestions
Pair this dish with warm crusty bread, a side of fresh greens, or even a dollop of Greek yogurt for extra freshness.