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This quick and easy sweet potato and chorizo breakfast hash is a delicious way to start the day.

Serving sweet potato chorizo hash from a skillet

While it might seem like something you’d order off a brunch menu, this sweet and savory breakfast skillet is actually incredibly easy to make yourself at a campsite or at home.

A general tip for making hash is that the smaller you dice your potato the faster it will cook. Since we’re impatient when it comes to our breakfast, we usually opt for roughly ½ inch cubes. But if you prefer larger cubes, just lower the heat a touch and increase the cooking time.

Diced sweet potato in a cast iron skillet for breakfast hash.
Cooked chorizo and sweet potatoes in a camping skillet

We used crumbly pork chorizo in this recipe, but beef chorizo would work as well. If you wanted to make the recipe vegetarian you could sub out the chorizo for soyrizo. Or, if you want to make the whole thing vegan, use soyrizo and leave out the eggs.

Cracking eggs into a camping skillet for breakfast hash
Sunny side up eggs in a camping skillet with sweet potato hash

The signature flavor of this skillet comes from the pinch of cinnamon and maple syrup. It adds a warming sweetness while introducing a bit more complexity to the spice of the chorizo. It also produces a heavenly aroma that is guaranteed to motivate any late risers in your party.

So plan on making this for breakfast one morning, and we guarantee you’ll have plenty of motivation to get out of bed.

Woman holding a cast iron skillet with eggs and sweet potato hash.

Sweet potato hash with and egg on a silver camp plate

Sweet Potato & Chorizo Hash

Author: Fresh Off The Grid
4.88 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
2 servings


  • 1 tablespoon olive oil
  • 1 medium-size sweet potato, peeled if desired
  • 2 green onions
  • 2 oz. crumbly chorizo, or Soyrizo
  • 1 teaspoon maple syrup
  • teaspoon a pinch of cinnamon
  • 2 eggs
  • Salt to taste


  • Cut the sweet potato into 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. 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!



Sharp knife + cutting board
10" skillet
Optional: lid or something to cover the skillet while cooking eggs
Plates + utensils for serving

Nutrition (Per Serving)

Calories: 267kcal | Carbohydrates: 4g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 188mg | Sodium: 415mg | Potassium: 206mg | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 2.2mg | Calcium: 33mg | Iron: 1.4mg
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
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    1. We made this last weekend and it was spectacular! We served it with a dollop of sour cream and some green Chalula! Yum!4 stars