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.
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!
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.