This paleo sweet potato hash is easy to make and flavored with spicy turkey chorizo! This is one of my favorite breakfast recipes and also doubles as a tasty taco or burrito filling! It also makes a great meal prep recipe and warms up beautifully for a healthy meal the next day or a make ahead breakfast during the week.
Did you know that I used to hate sweet potatoes? My only experience with them was the marshmallowed-topped sweet potatoes at Thanksgiving. I know a lot of people like those. I am not one of those people.
Putting sweet potatoes in a breakfast hash was what converted me!
It’s a great way to introduce sweet potatoes in a different context to someone who might not like them. And it makes a big breakfast that isn’t some kind of baked good.
Don’t get me wrong — I love sweet breakfast foods, but not necessarily in the morning. Maybe I’m getting old, but my body doesn’t love that.
If you’re looking for a shredded sweet potato hash brown recipe, here’s my favorite one: Crispy Oven Shredded Sweet Potato Hash Browns.
If you’ve ever made a breakfast hash and ended up with a big soggy mess?
Or a giant scramble in that cast iron skillet? I’ve got a few tricks for you. First things first — here are my tips for getting the best results out of this sweet potato hash recipe…
Sweet Potato Hash Tips
- COOK THE MEAT FIRST. ALONE. I used turkey chorizo here and took this hash in a Latin direction, but you can use regular breakfast sausage, chicken sausage, bacon, or chunks of ham if you like. I like to cook the meat in the skillet first to make sure it gets browned well. Browned edges = flavortown. It also leaves a lot of great flavor in the skillet for the rest of the ingredients.
- TAKE THE MEAT OUT AND THEN COOK THE VEGETABLES. I like to keep it easy and use chopped onion and sweet potatoes. Go low (medium-low or medium heat) and slow here so you don’t scorch them. You’ll want those caramelized as well. Putting a lid on the skillet helps everything cook more quickly.
- COOK THE EGGS AT THE END, SEPARATELY. The last thing you want to do is cover all of those caramelized vegetables and bits of browned sausage in egg goo. Slide everything to one side of the pan and cook your eggs on the other side until they’ve clumped up. THEN fold them into the rest of the hash.
If you do it this way, you’ll have better flavored meat, vegetables, AND little chunks of scrambled egg instead.
At the end I like to top mine with some fresh cilantro or sliced green onions. And some Mexican cotija cheese, if I happen to have any on hand.
OH, and guac. It’s amazing with some guac. Here’s a recipe if you need one: Homemade Guacamole.
Do I have to peel the sweet potatoes?
Nope. I do because I like them better peeled, but it’s not necessary. Leave the sweet potato skin on if you like!
There are a lot of ways to adapt this recipe to make it your own!
Ways to adapt this Sweet Potato Hash
Change up the meat
I mentioned this earlier, but you can use another type of quick-cooking meat here, like bacon, sausage, or diced ham. I like turkey chorizo, which might not be found in all grocery stores, though. Jennie-O makes a good one and so does Diestel. You can even use leftover shredded beef or chicken! Just toast it for a bit in the skillet at the beginning.
Make it meatless
If you’d rather have a meatless hash, go for it! I’d recommend adding some seasoning to the potatoes to boost the flavor. I usually use my Sweet Potato Fry Seasoning in things like this. Any Mexican-inspired or tex-mex type of seasoning blend would work well here.
Add more vegetables
I wanted to make this has easy and not so labor intensive, but you can definitely add some diced red bell peppers, zucchini, sliced Brussels sprouts, or any other kind of quick cooking vegetable. If you loathe chopping onions, use some dried minced onion or some onion powder. Same goes for garlic powder.
Use white potatoes
If you’re a purist, use white potatoes. You may need a little extra oil in the pan and a little more time to get them cooked all the way through and browned well. Don’t use olive oil unless it’s “light”. Use a heat-safe oil that can handle higher heat cooking like avocado or coconut oil.
Change up the eggs
If you like a fried egg more than scrambled, make some fried eggs in a separate pan or create a few little pockets in your hash and crack eggs into them. Cover and continue cooking until the eggs are done as much as you like. (I love me a runny egg.) If your pan is oven-safe, pop it in the oven to finish off the eggs.
Here are a few more ways to use sweet potatoes for breakfast
More Sweet Potato Breakfast Recipes on Perry’s Plate
Crispy Oven Sweet Potato Hash Browns — All you need is some grated potatoes, some good cooking fat and a sheet pan. (A food processor is nice, too, but not necessary.) Click over to find my little trick to make them taste like they’ve been fried!
Chicken Sausage Breakfast Bowls with Sweet Potatoes — This is a “deconstructed” hash with some roasted potatoes and homemade chicken breakfast sausage!
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 8 ounces Mexican chorizo
- 1 cup diced onion
- 1 pound sweet potatoes, cut into 1/2-inch pieces
- 1 4-ounce can diced green chiles
- A couple handfuls of baby spinach
- 6 eggs
- 1/4 teaspoon salt
- 1/3 cup chopped fresh cilantro
- Mexican cotija cheese, avocados, & hot sauce, for serving (optional)
- Preheat a large nonsick pan to medium-high heat. Squeeze the chorizo from their casings and break it up with a spatula. Cook, stirring occasionally, for 8-10 minutes until chorizo forms toasty brown bits.
- Remove the chorizo from the pan with a slotted spoon and set aside.
- Add the chopped onion and sweet potatoes to the pan. If the pan is dry, then add a little oil. (Turkey chorizo doesn't leave many drippings behind.)
- Cover, reduce the heat to medium-low and cook until the potatoes are soft and golden brown, 12-15 min.
- Add the green chiles, spinach, and the cooked chorizo into the pan. Stir and cook another minute or two until the spinach has wilted slightly.
- Crack the eggs into a large glass measuring cup and whisk in the salt. Push all of the hash to one side of the pan and scramble the eggs on the other side of the pan. Use a rubber spatula to fold them around until large clumps form. Then fold the eggs into the rest of the hash.
- Taste, and add more salt if you think it needs it. Top with fresh cilantro and serve with your choice of garnishes.
1. Feel free to swap out the meat for bulk breakfast sausage, bacon, or diced ham.