Sweet Potato & Chorizo Hash

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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

This recipe was originally featured on the REI Co-Op Journal.

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 a roughly ½ inch cubes. But if you prefer larger cubes, just lower the heat a touch and increase the cook 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.

Sweet Potato & Chorizo Hash

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 2 servings
Calories: 267 kcal
Author: Fresh Off the Grid
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Ingredients

  • 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

Instructions

  1. Cut the sweet potato into ½ inch dice and finely chop the green onions (green + light green parts).

  2. 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.

  3. Add the green onions and cook for an additional 5 minutes.

  4. 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.

  5. 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.

  6. Serve & enjoy!

EQUIPMENT NEEDED

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

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


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Fresh Off the Grid

Fresh Off the Grid is a culinary resource for the outdoor community. We offer a collection of recipes, how-to guides, and camp cooking gear to help elevate your outdoor experience through food and drink!

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