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5 from 2 votes

Chorizo Mushroom Sweet Potato Hash

A healthy, comforting breakfast hash made with diced sweet potatoes, crumbled Mexican chorizo, and portobello mushrooms. Paleo and Whole30 compliant!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Paleo, Whole30
Keyword: chorizo mushroom hash, sweet potato hash
Servings: 4 servings
Calories: 356kcal
Author: Jamie Silva


  • 6 ouncesĀ  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!


Serving: 1serving | Calories: 356kcal | Carbohydrates: 24.6g | Protein: 9.5g | Fat: 24.7g | Saturated Fat: 7.2g | Cholesterol: 39mg | Fiber: 4.1g | Calcium: 30mg | Iron: 1.8mg