Breakfast 'n' Brunch/ Potato

Sweet Potato Breakfast Hash

August 30, 2019 (Last Updated: December 10, 2019) by Chris Collins

Start your day the right way with this simple and delicious Sweet Potato Breakfast Hash. Beautiful hearty ingredients and absolutely packed with flavour!

overhead shot of sweet potato hash and chorizo served on white plate with avocado slices

Sweet Potato Hash

Sweet potato hash is truly one of the most glorious things in life. Not much beats crispy sweet potato in a pan. Well, until we add a few other goodies that it. Introducing – 

Sweet Potato Breakfast Hash

If I’m making regular sweet potato hash it’s usually to go alongside something else. I really wanted to develop a recipe that includes sweet potato hash, that’s all in one pan and enough to comfortably feed 4. Taking inspiration from the Shakshuka I uploaded a few weeks ago, I think I succeeded!

How to make Sweet Potato Breakfast Hash (quick summary)

  1. Add onion, red pepper, jalapeno and garlic to a pan and fry over medium heat.
  2. Add chorizo and black beans.
  3. Remove from pan and drizzle in more oil.
  4. Add diced sweet potato.
  5. Stir in smoked paprika and cumin.
  6. Add chorizo mix.
  7. Make 4 holes.
  8. Crack in eggs and bake.

How to make Sweet Potato Breakfast Hash - 8 step by step photos

Top Tip #1 – Keep the heat at a medium heat throughout and don’t be tempted to crank up the heat! You need the potato to cook and soften before it starts to brown. This could take up to 20mins.

Sweet Potato Hash with Eggs

For me, the eggs truly make this breakfast. One condition – the yolk HAS to be runny. To achieve this you want to pop the skillet in the oven as soon as the eggs are cracked in. Pop it to a fairly low temp (180c/356f) and bake for 10mins, or until the eggs are JUST set. It’s important to only cook until they’re just about set as they will continue cooking once removed from the oven.

What to serve with Sweet Potato Breakfast Hash?

The sweet potato hash itself is pretty hearty, but if you like a little extra something then served with avocado slices/smashed avocado. Oh and a light sprinkling of parsley or coriander/cilantro.

closeup shot of egg in sweet potato hash skillet

And there we have it! A super easy, minimal washing up and darn right delicious breakfast or brunch ready for the taking. Hey, whilst you’re here why not check out my other recipes?

Breakfast and Brunch Recipes

Easy Sweet Potato Recipes

Alrighty, let’s tuck into this Sweet Potato Breakfast Hash Recipe shall we?!

dipping chorizo into egg yolk in skillet

How to make a Sweet Potato Breakfast Skillet (Full Recipe & Video)

overhead shot of Sweet Potato Breakfast Hash on white plate served with avocado slices

Sweet Potato Breakfast Hash

Start your day the right way with this simple and delicious Sweet Potato Breakfast Hash. Beautiful hearty ingredients and absolutely packed with flavour!
4.91 from 10 votes
Print Pin Rate
Servings (click & slide): 4
Course: Breakfast / Brunch
Cuisine: Mexican / Middle Eastern
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: 386kcal
Cost per serving: £2.50 / $3


  • 12" Oven Safe Skillet
  • Chopping Board & Sharp Knife
  • Wooden Spoon
  • Bowl

Ingredients (check list):

  • 1lb / 500g Sweet Potato, peeled and diced to small chunks
  • 4 Eggs
  • 3.5oz / 100g Chorizo, diced
  • 1-2 Fresh Jalapeños, deseeded & finely diced
  • 1 medium Red Pepper, finely diced
  • 1 medium Onion, finely diced
  • 1 tsp Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 can Black Beans, drained & rinsed
  • Olive Oil, as needed (approx 2-3tbsp)
  • Salt & Black Pepper, to taste

To Serve

  • Fresh Parsley or Coriander/Cilantro
  • Avocado Slices or Smashed Avocado


  • Add 1 tbsp olive oil to a 12" oven proof skillet over medium heat. Add onion, red pepper & jalapeno and fry until soft and beginning to brown. Add 1 tsp garlic, fry for a minute longer then add chorizo. Fry for 2-3mins longer, then pour in your beans and heat for another 1-2mins. Season with salt and pepper then pour contents into a bowl, leaving excess fat in the pan.
  • Drizzle in another tbsp of olive oil, then add your sweet potato. Keep on a medium heat and fry until it softens and begins to brown. This could take up to 20mins depending on the size of your sweet potato. Drizzle in more olive oil as needed to stop it drying up too much.
  • Once the sweet potato begins to brown, add 1 tsp smoked paprika, 1 tsp cumin and salt & pepper to taste. Fry for another 5 mins until nice and crispy.
  • Stir in your chorizo mix, then with a wooden spoon form 4 holes. Crack in the eggs, then pop the pan in the oven at 180c/356f for 10mins or until the eggs are set. Serve with a sprinkling of parsley or coriander/cilantro and avocado slices/smashed avocado.

Quick 1 min demo!


a) Potato Size - Try and dice them nice and small so they a) cook quicker b) have more of a chance of going crispy. Around 1/4" works great.
b) Pan Heat - It's important to keep the heat at a medium. Don't be tempted to crank up the heat to speed up the process. You need potato the soften first before it starts browning.
c) Spice - I usually add 2 jalapeños because I love spice. If you're not good with spice then feel free to leave them out. The chorizo will already be giving a gentle bit of heat. 
d) Calories - Based on using 2.5 tbsp olive oil, 2 jalapeños and no extras to serve.
*This recipe was originally post in Dec 2018, since then I have updated the photos/video and tweaked the recipe slightly. Delicious before, even more delicious now.


Nutrition Facts
Sweet Potato Breakfast Hash
Amount Per Serving
Calories 386 Calories from Fat 203
% Daily Value*
Fat 22.6g35%
Saturated Fat 6.193g31%
Trans Fat 0.021g
Polyunsaturated Fat 2.785g
Monounsaturated Fat 12.44g
Cholesterol 186mg62%
Sodium 438mg18%
Potassium 757mg22%
Carbohydrates 30.97g10%
Fiber 5.1g20%
Sugar 7.97g9%
Protein 15.53g31%
Vitamin A 17681IU354%
Vitamin C 79.2mg96%
Calcium 83mg8%
Iron 2.93mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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