Chorizo and Sweet Potato Hash

A bowl of food with potatoes, cheese and avocado.

Chorizo and Sweet Potato Hash

Servings 4 Servings


  • 8 ounces ground chorizo
  • 1 small sweet onion, diced
  • 1 small red bell pepper, diced
  • 1 medium sweet potato, diced and par-cooked
  • 3 cloves garlic smashed into a paste or confit
  • 1 sprig fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 eggs
  • ¼ cup grated cheddar cheese, or more to taste
  • 1 avocado, sliced for topping
  • 2 tablespoons finely chopped fresh cilantro or flat-leaf parsley, for garnish


  • Add the chorizo to a large sauté pan over medium-high and cook for 2-3 minutes, until the oil starts to render. Add the onion, bell pepper, and sweet potato and cook another 4-5 minutes, until the sweet potato starts to caramelize and veggies start to soften. Stir in the garlic, rosemary, thyme, and season with paprika, salt and pepper.
  • Make 4 wells in the hash to place the eggs in separate areas, leaving enough space in between. Season the eggs with salt, and pepper and sprinkle cheese on the hash. Place a lid and allow eggs to cook for 3-4 minutes (depending how runny you like them). Remove lid.
  • Top with hash with avocado and fresh cilantro or parsley. Serve immediately. Enjoy!