Chorizo and Sweet Potato Hash
Servings: 2 servings
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.
Ingredients
- 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
Instructions
- Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).1 medium-size sweet potato, 2 green onions
- 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.1 tablespoon oil
- 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.2 oz crumbly chorizo, 1 teaspoon maple syrup, ⅛ teaspoon cinnamon, Salt to taste
- 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.2 eggs
- Serve & enjoy!
Notes
Make it vegetarian: Substitute out the pork chorizo and use Soyrizo instead.
Make it vegan: Sub out chorizo for Soyrizo, and omit the fried egg. You can scramble tofu for protein if desired.
