There is nothing better than a sweet salty combo! Throw in a spicy kick and some tex mex flavors, and you have yourself a delicious Southwest Sweet Potato Hash for breakfast!
Growing up, weekday breakfast was always a snooze! Whatever we could grab on the way to school was what we were stuck with. But the weekends were the time to shine! We not only got to sleep in, but also got to wake up the the smell of bacon or sweet maple sausage. Pancakes and waffles were piled high. So to this day, I always make my Saturday morning breakfast the best one of the week.
This southwest sweet potato hash is definitely one of my new weekend morning favorites! The sweetness of the potatoes makes an amazing contrast to the spicy chorizo and jalapenos. And the fact that it all comes together in one pan is a plus!
I love a simple one-pan meal, and this hash is no exception. For this, and any breakfast hash, I only use a cast iron skillet! I like my potatoes with a nice caramelization and a few brown bits, and nothing achieves that for me like a good cast iron.
Only 9 Ingredients for the Perfect Hash
Whenever I make a breakfast hash, it is usually just a hodge-podge of whatever I can find in the fridge and pantry. Some potatoes, a few veggies, and some fresh eggs to top it off! This hash is no different. To pull together this simple breakfast hash with a southwest flare, all you need is a few ingredients, some spices, and toppings galore!
- Sweet Potatoes
- Chorizo
- Green Bell Pepper
- Onion
- Black Beans
- Jalapeno
- Cheddar Cheese
- Eggs
Hash Toppings!
This breakfast hash is delicious all on its own, but for me, the magic is in the mix and match toppings!
- Cilantro
- Green Onion
- Hot Sauce
- Aji Verde Sauce
- Diced Onion
- Jalapenos
- Pickled Red Onions
- Sour Cream
- Avocado
- Salsa/Pico de Gallo
Have fun with it! This recipe is great for a crowd, and a breakfast bar of toppings will ensure everyone has their perfect bite!
Whether you’re feeding friends or having breakfast for dinner with the family, this southwestern sweet potato hash won’t disappoint. Pile it high with toppings and break into that delicious runny yolk! What a better way to start a Saturday morning!
Southwest Sweet Potato Hash
Ingredients
- 9 oz pork chorizo I use Cacique
- 3 medium sized sweet potatoes diced
- 1 tsp chili powder
- ¾ tsp ground cumin
- 1 tsp onion powder
- salt and pepper
- ½ cup green bell pepper diced
- ⅓ cup red onion diced
- 1 jalapeno seeded and finely diced
- 8 oz black beans drained and rinsed
- 5 large eggs
- ¼ cup sharp cheddar cheese
Garnish (Optional)
- 1 avocado sliced
- 4 oz crumbled cotija cheese
- 2 tbsp chopped cilantro
- 2 tbsp sour cream
- hot sauce
Instructions
- Preheat the oven to 375°
- In a large cast iron skillet over medium heat, cook chorizo through. Set aside in a small bowl. Do not drain the skillet.
- Wash and dice the sweet potatoes into ½ inch cubes. Add sweet potatoes to skillet and season with chili powder, cumin, onion powder, salt and pepper.
- Cook for about 5 minutes. Add in diced bell pepper, onion, and jalapeno and continue to cook for another 10 minutes until the potatoes become slightly tender.
- Add black beans and cooked chorizo to the skillet. Stir to combine.
- With the back of a large spoon, create 5 wells in the hash. Crack one egg in each well and sprinkle with a pinch of salt. Sprinkle cheese over the whole skillet.
- Place the skillet in the oven for about 10 minutes, or until the yolks are set to you liking.
- Garnish with cotija cheese, hot sauce, cilantro, avocado, sour cream, and/or salsa. Serve immediately
