Sweet Potato Breakfast Hash

4.91 from 10 votes

Start your day the right way with this simple and delicious Sweet Potato Breakfast Hash. Beautiful hearty ingredients and absolutely packed with flavour!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Brunch

Cuisine: Mexican, Middle Eastern

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

12" Oven Safe Skillet
Chopping Board & Sharp Knife
Wooden Spoon
Bowl

Ingredients

1lb / 500g Sweet Potato, peeled and diced to small chunks
1/2 can Black Beans, drained & rinsed
3.5oz / 100g Chorizo, diced
4 Eggs
1-2 Fresh Jalapeños, deseeded & finely diced
1 medium Red Pepper, finely diced
1 medium Onion, finely diced
1 clove of Garlic, finely diced
1 tsp EACH: Smoked Paprika, Cumin
Olive Oil, as needed (approx 2-3tbsp)
Salt & Black Pepper, to taste

To Serve

Fresh Parsley or Coriander/Cilantro
Avocado Slices or Smashed Avocado

Instructions

Add 1 tbsp olive oil to a 12" oven proof skillet over medium heat. Add onion, red pepper & jalapeno and fry until soft and beginning to brown. Add 1 tsp garlic, fry for a minute longer then add chorizo. Fry for 2-3mins longer, then pour in your beans and heat for another 1-2mins. Season with salt and pepper then pour contents into a bowl, leaving excess fat in the pan.
Drizzle in another tbsp of olive oil, then add your sweet potato. Keep on a medium heat and fry until it softens and begins to brown. This could take up to 20mins depending on the size of your sweet potato. Drizzle in more olive oil as needed to stop it drying up too much.
Once the sweet potato begins to brown, add 1 tsp smoked paprika, 1 tsp cumin and salt & pepper to taste. Fry for another 5 mins until nice and crispy.
Stir in your chorizo mix, then with a wooden spoon form 4 holes. Crack in the eggs, then pop the pan in the oven at 180C/350F for 10mins or until the eggs are set. Serve with a sprinkling of parsley or coriander/cilantro and avocado slices/smashed avocado.

Video

Notes

a) Potato Size - Try and dice them nice and small so they a) cook quicker b) have more of a chance of going crispy. Around 1/4" works great.

b) Pan Heat - It's important to keep the heat at a medium. Don't be tempted to crank up the heat to speed up the process. You need potato the soften first before it starts browning.

c) Spice - I usually add 2 jalapeños because I love spice. If you're not good with spice then feel free to leave them out. The chorizo will already be giving a gentle bit of heat.

d) Calories - Based on using 2.5 tbsp olive oil, 2 jalapeños and no extras to serve.

*This recipe was originally post in Dec 2018, since then I have updated the photos/video and tweaked the recipe slightly. Delicious before, even more delicious now.

Nutrition