This breakfast hash is SO GOOD. It combines all of my favorite ingredients – chorizo, sweet potato, and chipotle mayo. I made it this morning for breakfast on my day off of work and plan to take the leftovers to work over the next few days.
I normally try to keep my diet lower in carbohydrates, but occasionally I love to cook with sweet potatoes because let’s be honest, they’re delicious. Sweet potatoes are my favorite source of carbohydrates because they’re full of nutritious vitamins and minerals (beta carotene, vitamin C, potassium, vitamin B’s, etc) and fiber.
I love chorizo because it is so full of spicy flavor, which makes my life easier because I don’t have to think about adding spices. Make sure to read the ingredients if you buy it at the store as it often contains sugar. I buy the Publix brand chorizo, which does not contain sugar.
Lastly, my favorite part of this hash is the chipotle mayo! Raise your hand if you’re a sauce person like me! I could literally eat this mayo by itself but I won’t because that would be weird. I usually make a whole jar and keep it in the fridge to put on EVERYTHING. You can find the recipe here for chipotle mayo here and thank me later. Go ahead and do yourself a favor and make a double batch.
Chorizo & Sweet Potato Breakfast Hash
- 2 chorizo sausage links
- 1 large sweet potato (about 2 cups), diced
- 1/2 purple onion, diced
- 4 free-range eggs
- 2 tsp avocado oil
- 1/4 cup chipotle mayo
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/8 tsp cayenne pepper
- salt & pepper to taste
- fresh thyme & lime for garnish
- Preheat oven to 350*F.
- Toss the diced sweet potato in the chili powder, smoked paprika, cayenne pepper, salt & pepper, and 1 tsp avaocado oil.
- Remove chorizo from sausage casing and brown in a skillet over medium heat while breaking into small pieces, about 5 minutes. Be sure to use an oven-safe skillet.
- Remove the chorizo from the skillet (no need to clean the pan, we will use the leftover oil to cook the veggies). Add the diced sweet potato and onion to the skillet and cook for about 10 minutes covered, or until the sweet potatoes are mostly soft.
- Add chorizo back to the skillet and stir to combine all the ingredients together.
- Using a spoon, create 4 small "wells" in the sweet potato & chorizo hash. Add 1/4 tsp avocado oil to each well, then crack an egg directly into each well.
- Remove the skillet from the stove top heat and place in the oven. Bake for 8-10 minutes or until the eggs whites are cooked through. I like my yolks to be runny, but you can cook longer if you prefer them to be cooked through.
- Garnish with fresh thyme, a slice of lime, and drizzle with chipotle mayo.