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overhead shot of Sweet Potato Breakfast Hash on white plate served with avocado slices
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4.91 from 10 votes

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast, Brunch
Cuisine: Mexican, Middle Eastern
Servings: 4
Calories: 386kcal
Cost: £2.50 / $3


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


  • 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.



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.


Calories: 386kcal | Carbohydrates: 30.97g | Protein: 15.53g | Fat: 22.6g | Saturated Fat: 6.193g | Polyunsaturated Fat: 2.785g | Monounsaturated Fat: 12.44g | Trans Fat: 0.021g | Cholesterol: 186mg | Sodium: 438mg | Potassium: 757mg | Fiber: 5.1g | Sugar: 7.97g | Vitamin A: 17681IU | Vitamin C: 79.2mg | Calcium: 83mg | Iron: 2.93mg