Chorizo Sweet Potato Hash


I hosted a brunch for my ladyfrands. The menu included an incredible green salad my friend brought (blood oranges, strawberries and candied walnuts... guh), berry scones (double guh), mimosas and Bloody Marys that nobody drank because of the mimosas.

The main dish was my own, a Mexican-inspired chorizo sweet potato hash with runny fried eggs on top. I also made paleo mango lassis—which I forgot to photograph but were as delicious as they were yellow (mango + coconut milk + water + pinch of salt... then blend like the dickens).

Back to the hash though! I was thrilled with how it turned out. Sweet potatoes can be very (surprise) sweet, so the spicy chorizo and all the fresh herbs balance that out. Also, I love leftovers, and this is a fantastic big-batch recipe. It's been the nicest thing to have actual breakfast food for breakfast.

I did most of the prep the night before, so it was a quick throw-together in the morning. You could even bake the sweet potatoes the night before and just re-fry them in the morning. 

Chorizo Sweet Potato Hash

Paleo & Whole30-approved | serves 4-6


  • 2 lbs sweet potatoes, peeled and cubed into small pieces
  • 2 Tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • salt & pepper to taste
  • one large onion, chopped
  • 1 lb chorizo (I used 4 large links of chorizo, chopped up into small cubes)
  • 1/8 cup fresh cilantro, chopped
  • 1/8 cup fresh scallions, chopped
  • 1/8 cup fresh parsley, chopped
  • 4-6 eggs
  • 2 limes, cut into wedges


  1. Preheat the oven to 400.
  2. Toss sweet potato cubes with the olive oil, chili powder, paprika, cumin, oregano, garlic powder, cayenne, salt and pepper. Spread them on a lined cookie sheet in a single layer.
  3. Roast for 40 minutes total, stirring once so they brown evenly. While they are roasting, brown the onions and chorizo in a big pan.
  4. Right when you are about to serve, fry your eggs in a separate pan. Throw the potatoes into the pan with the onions and chorizo. Stir in the fresh herbs so they get just a little cooked from the heat.
  5. Top the hash with the egg and serve with a squeeze of fresh lime juice. Also avocado, if you have any.



  • I was planning on making a chipotle sauce to go with this (using mayo, canned chipotle chilies, lime), but I forgot about it. It didn't need it, but I feel like it would be even more tasty with that or some kind of cilantro crema. Next time!
  • Make it vegetarian by leaving out the chorizo (or using veggie chorizo). Just increase the spices since the chorizo adds so much flavor.