Sweet potato breakfast hash with crumbled chorizo sausage and diced scallions—this super satisfying one skillet breakfast is a perfect way to greet a crisp autumn morning.
We love breakfast hashes because of how easily they can be adapted to the season. Swap out a few ingredients and spices, and you can have something perfectly tailored to the time of year. During the cooler days of fall, we like to focus on hearty and warming flavors.
This sweet potato breakfast hash features cubed sweet potatoes, crumbled chorizo sausage, pan-fried eggs, and diced scallions. You can either steer the flavor palette towards the savory side by adding dried thyme or oregano.
Or try something a little different and take it towards the sweet side by adding a touch of maple syrup and some warming cinnamon. It’s a matter of personal preference and there’s no right answer, so you do whatever you think you’ll enjoy best.
Why We Love It
- Hearty, warming, and filling breakfast that’s perfect for fall
- Can be easily adapted to be vegetarian or vegan
- You can take the meal towards the savory or the sweet, depending on your mood
So update your camping breakfast this fall, with this simple one-skillet sweet potato hash.
↠ Cast Iron Skillet: A cast-iron skillet is an ideal way to cook breakfast hash. Since cast iron is so good at radiating heat (as much as 1” above the surface of the pan) you are able to actually cook parts of the potato that aren’t even touching the bottom of the skillet.
↠ Lid: Having a lid for your cast iron skillet will allow you to trap heat and cook food from the top down. This is useful for this particular recipe because it will allow you to set the whites of your eggs (without overcooking the yolks) by briefly trapping steam inside.
* Don’t have a lid for you cast iron? You can also use an appropriately sized enamel steel plate in a pinch! Or a small sheet of aluminum foil.
↠ Chef’s Knife: Cutting sweet potato into tiny cubes is no job for a Swiss Army Knife. A large, sharp chef’s knife will make short – and safe – work of cubing up a sweet potato or two.
Tips & Tricks
↠ Smaller Cubes, Faster Cook Time: The general rule for sweet potato breakfast hash is that the smaller you dice your potatoes, the faster they will cook. So if you wake up hungry, go for a fine dice. Otherwise, feel free to go with a slightly larger cube.
↠ Select the Right Size Skillet: You want enough space so all the cubed potatoes are making contact with the skillet in a single layer. Otherwise, they will steam and become a little gummy.
Make ahead at home
Cube the sweet potato ahead of time: You can save some prep work at the campsite by pre-cubing your sweet potato at home. However, while an uncut sweet potato can be left at room temp, no problem, a cubed up sweet potato should be stored in a resealable container in your cooler.
How to make this vegetarian/vegan
Make it Vegetarian: Substitute out the pork chorizo and use Soyrizo instead. Soyrizo is widely available and one of the most convincing plant-based meat alternatives on the market.
Make it Vegan: Sub out chorizo for Soyrizo, and omit the fried egg. Unfortunately, there really isn’t a great vegan alternative for fried eggs, but you might consider doing a tofu scramble instead. We have a great recipe for that here.
How to make chorizo and sweet potato breakfast hash
Start by heating two tablespoons of oil in your cast iron skillet over medium heat.
Cube your sweet potato to your desired size. Remember: the smaller the cubes, the faster the cooking time. Add the sweet potato to the warmed skillet and use a spatula to knock them around, ensuring they’re evenly coated with oil. In between stirring, make sure to flatten out any mounds that form. The goal is to make sure that all of the cubes are making contact with the pan.
Stir occasionally, until the sweet potatoes have softened slightly and have started to pick up just a hint of color. Now you can add in your chopped scallions. Let those fry for a little bit until you start to get a few crispy ones.
If at any point the bottom of the skillet starts to look particularly dry, feel free to add a little more oil to keep things frying.
With the potatoes tender and scallions starting to crisp, you can crumble in either your chorizo or soyrizo – whichever one you are using. Gently stir until crumbled bits are nicely incorporated with the rest of the potatoes.
Now’s your chance to make some big decisions. Either add some dried thyme or dried oregano to take the flavor in a savory direction. Or you can do like we’ve done here and add in a dash of maple syrup and cinnamon. These two ingredients together add a warming sweetness while introducing a bit more complexity to the spice of the chorizo.
If you want to add eggs to your hash, the easiest way we’ve found is to push aside some of the potatoes to make little pockets. Pour a touch of oil into the pockets if they appear dry. Reduce the heat, drop your eggs in, and cover with your lid, or enamel plate, or aluminum foil. The trapped steam will firm up the whites, while leaving a runny yolk. Remove the lid after 2 minutes and the eggs should be done. No flipping required!
Chorizo and Sweet Potato Hash
- 1 medium-size sweet potato, peeled if desired
- 2 green onions
- 1 tablespoon oil
- 2 oz crumbly chorizo, or Soyrizo
- 1 teaspoon maple syrup
- ⅛ teaspoon cinnamon
- 2 eggs
- Salt to taste
- Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).
- Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
- Add the green onions and cook for an additional 5 minutes.
- Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.
- Make two wells in the hash and crack an egg into each. Cook the eggs to your liking – we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
- Serve & enjoy!