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Home Sweet potato hash with egg and chorizo

Sweet potato hash with egg and chorizo

Breakfast Quick Savory Gluten-free One-pan dish

Forget the boring slice of bread: this sweet potato hash is the breakfast you've always wanted. Crispy on the outside, soft on the inside and with enough kick from the chorizo to really wake you up. You make it in one pan, which also saves on the washing up. Serve with a nice fried egg or a poached egg and your breakfast is complete.

Recipe

Sweet potato hash with egg and chorizo

Crispy cubes of sweet potato, spicy chorizo and a soft-cooked egg. This breakfast is flavorful, filling and on the table within 30 minutes.

Course	Breakfast
Kitchen	Spanish-inspired
Servings	2 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large frying pan
Cutting board
Sharp knife
Saucepan (for poaching)
Spatula
Paper towels

Ingredients

2 medium sweet potatoes (approx. 400 g)
100 g chorizo, sliced or diced
2 eggs
2 cloves garlic, finely chopped
1 tsp smoked paprika
2 tbsp olive oil
Fresh parsley, roughly chopped
Chili flakes to taste
Pepper and salt

How to make sweet potato hash with egg and chorizo?

Peel the sweet potatoes and cut them into roughly 1 cm cubes. Pat them dry with paper towels, as that gives the best crust.
Heat a splash of olive oil in a large frying pan over medium heat. Add the sweet potato cubes and cook them for 10 to 12 minutes, stirring occasionally, until they are golden brown and tender.
Add the chorizo (sliced or diced) to the pan and cook for another 3 to 4 minutes until the chorizo turns slightly crispy and releases its oil.
Add the garlic and smoked paprika, stir briefly and cook for another minute. Season with pepper and a little salt (chorizo is salty enough).
Push the hash to the edges of the pan and fry the eggs in the centre as sunny-side-up, or poach them separately in a saucepan of gently simmering water with a splash of vinegar.
Spoon the hash onto plates, place the egg on top and garnish with fresh parsley and, if you like, a pinch of chili flakes. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

A good frying pan really makes a difference with this recipe. You want a pan that heats evenly and lets the potato cubes get nicely crispy without sticking. Choose a sturdy pan that you can also use on high heat, because that's exactly what you need here.

Prefer vegetarian? Leave out the chorizo and add some bell pepper cubes and black beans. Just as filling, just as tasty. This recipe is also easy to adapt to what you have in the fridge, so no excuses not to start the day right.

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