sweet potato and chorizo hash

I seem to be a bit infatuated with different types of hash these days. Not the canned corned beef hash, that Hubby loves, but real homemade hash of different types. Tonight I tried to make something new, a sweet potato and chorizo hash, served with poached eggs. Before today I had never used chorizo in a recipe, but I see it all the time on cooking shows and I thought I would give it a try.

Chorizo actually comes in two forms. The Mexican chorizo, what I used tonight, is uncooked. There is also a Spanish chorizo that is cured meat and requires no additional cooking. Be sure to get the correct kind for this recipe, or any other, that you are preparing.

To get started chop up all the veggies. The sweet potatoes, yell (or red) bell pepper, onion, and garlic should all be placed on a baking sheet and drizzled with olive oil, salt and pepper. Mix it all up (your hands are best) and roast in the oven for about 25 minutes.

Sweet potatoes, yellow bell pepper, onion, and garlic for hash | Robyns.World

After your veggies have started roasting put your chorizo sausage in the pan and brown it. If need be, drain any excess fat/grease off after it has browned. Then add the roasted veggies into the same pan with the chorizo. Mix well but then let it sit for a bit to get that nice crustiness on the bottom. Stir once and let sit again. About 10 minutes total.

sweet potato and chorizo hash 2

While your hash is browning prepare your poached eggs. If you prefer you could do fried eggs as well. There is something about poached eggs though when you break open the yolk and it oozes out over the hash that just adds another total level of yuminess to this dish.


Is this a recipe you would try? What changes, if any, would you make?



Sweet Potato and Chorizo Hash with Eggs Recipe

Website Robyn's World


  • 2 Medium sweet potatoes
  • 1/2 thin slice yellow (or red) bell pepper
  • 1 Small yellow onion
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 packet Mexican Chorizo sausage (this is the raw type)
  • 4 Large poached eggs


Preheat oven to 400° F. Peel and cube sweet potatoes into small bite sized pieces. Chop onion and bell pepper into bite sized pieces. Chop garlic roughly. Place all of these on baking sheet and drizzle with olive oil and season with salt and pepper. Mix well and spread into single layer. Roast in oven for about 25 minutes.

Brown chorizo sausage in large skillet. Drain fat, if needed. Add roasted vegetables and saute on high for about 10 minutes. Don't stir to often so the "crusty" bits develop.

Serve hash with poached eggs on top.