A healthy, comforting sweet potato hash made with crumbled Mexican chorizo, and portobello mushrooms. Paleo and Whole30 compliant!
Honestly, I don’t know why I’m calling this a breakfast recipe. This sweet potato hash can easily become a breakfast for dinner situation! But hey, let’s say you want to make this for brunch this weekend? Go for it!
This breakfast hash is paleo, whole30 and very easy to make. Plus it tastes delicious with a fried egg on top. But let’s be honest, what doesn’t taste good with a fried egg on it? First thing that comes to mind is my Cuban Bibimbap Bowl.
I digress. To make this sweet potato hash is to first brown the chorizo. Make sure to find a chorizo without any funky ingredients or sugar. Check the ingredients. Once you’ve brown the chorizo, you transfer it to a pan and proceed to making the sweet potatoes.
I used to always make diced sweet potato in the oven but these days I’m really loving making them in a pan. You make sure to dice them small then cover and let the steam from the heat do its thing. Make sure to use enough oil so they don’t burn. Keep an eye on them.
Once the sweet potatoes are tender, make the mushrooms with cumin. And the rest just comes together all in one-pan. Literally the easiest yet heartiest meal ever. YUM!
You can make this breakfast hash a day before and serve it for brunch with fried eggs. If you’re feeling extra, drizzle some of my fire roasted salsa on top. OH YEAH BABY.
I hope you make this and love it!
- 6 ounces Mexican chorizo, castings removed (check ingredients for funky stuff)
- 2 tablespoons extra virgin olive oil, divided
- 2 large sweet potatoes, diced small (so they cook evenly + quickly)
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 lb portobello mushrooms, roughly chopped
- 1/2 teaspoon cumin
- Salt + pepper to taste
- Green onions for garnish
- Fried eggs for serving
- In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium-low. Add 1 tablespoon of oilve oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Transfer to a plate.
- In the same skillet, add remaining olive oil. Add garlic and cook for 30 seconds. Add mushrooms, cumin, salt and pepper. Cook until browned and tender, approximately 5 minutes.
- Add the cooked crumbled chorizo and diced sweet potato back to the skillet and stir everything together. Taste and adjust seasoning. Cook for another minute. Serve hash with a fried egg on top. Enjoy!
Other breakfast ideas:
- Healthy Egg Muffin Cups (Meal Prep Idea!)
- Iced Hazelnut Mocha Cafe Con Leche (Dairy-Free)
- Healthy Banana Chocolate Chip Muffins
- Dairy-Free Blueberry Cashew Butter Granola Cups
- Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)
This post is sponsored by Staub. I was not compensated for this post however I was provided with the cast-iron fry pan pictured above. All opinions are my own.
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