There’s something deeply satisfying about a one-pan breakfast, especially one that bridges the gap between hearty and healthy. This Sweet Potato Breakfast Hash Recipe is my go-to for lazy weekend mornings or even a speedy weeknight dinner. It’s a colourful, flavour-packed skillet filled with caramelised sweet potatoes, savoury chorizo, and perfectly jammy eggs. The aroma of smoky paprika and sizzling onions is guaranteed to get everyone to the table.

This recipe was inspired by a dish I had at a little brunch spot in Brighton a few years ago. Their version was good, but I knew I could tweak it at home to get the sweet potatoes extra crispy and dial up the smoky flavour. What we have here is the result of that experimentation – a reliable, delicious, and wonderfully adaptable breakfast skillet that feels both nourishing and a little bit indulgent. It’s one of those meals that works beautifully for a slow Sunday brunch but comes together quickly enough for a special weekday treat.

We’re talking tender chunks of sweet potato with golden-brown, crispy edges, spicy morsels of chorizo that release their flavourful oil, and soft, runny egg yolks that create their own delicious sauce. It’s a complete meal in one pan, which means less washing up and more time enjoying your morning coffee. This is the kind of healthy breakfast that doesn’t feel like a compromise.

Recipe Overview

This sweet potato hash brings together sweet, smoky, and savoury notes in a single skillet. The key is to get a good char on the vegetables without them turning mushy. The chorizo provides a rich, spicy base, while the sweet potatoes offer a lovely, earthy sweetness. After a few attempts, I found that giving the potatoes a very brief head start in the pan ensures they are cooked through and perfectly crisp by the end. The final touch of runny eggs brings it all together.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Potato Breakfast Hash Recipe

• Balanced Flavours: The natural sweetness of the potato is perfectly offset by the smoky heat of the paprika and the rich, spicy flavour from the chorizo. It’s a really satisfying combination that hits all the right notes.
• Ready in Under 40 Minutes: From chopping the veg to cracking the eggs, this entire meal is on the table in about 35 minutes, making it ideal for a substantial breakfast that doesn’t take all morning.
• Flexible Recipe: This is a great base recipe to adapt. You can throw in a handful of spinach at the end, swap the chorizo for bacon lardons, or add some black beans for extra fibre. It’s very forgiving.
• Great for a Weekend Brunch: This is what I make when we have friends over for a relaxed weekend get-together. It looks impressive, tastes fantastic, and everyone seems to love it. It also works as a brilliant ‘brinner’ (breakfast for dinner).
• Family Tested: My whole family enjoys this one. The kids aren’t always keen on peppers, but diced up small and caramelised in the chorizo oil, they happily eat them in this hash.

Sweet Potato Breakfast Hash Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using a good quality cooking chorizo is key, as it will render out its delicious, paprika-infused fat which then coats all the vegetables. I often use a brand like Brindisa, but any good Spanish cooking chorizo will do the job beautifully. Make sure it’s the raw cooking kind, not the pre-cured slicing sausage.

• 2 large sweet potatoes (about 700g), peeled and diced into 1-2 cm cubes
• 1 tbsp olive oil
• 1 large red onion, finely chopped
• 1 red bell pepper, deseeded and diced
• 2 cloves garlic, minced
• 200g cooking chorizo, casing removed and crumbled or diced
• 1 tsp smoked paprika (pimentón)
• ½ tsp ground cumin
• ½ tsp dried oregano
• Sea salt and freshly ground black pepper, to taste
• 4 large free-range eggs
• A small handful of fresh coriander or flat-leaf parsley, roughly chopped
• Optional: Sliced avocado or a dollop of Greek yoghurt to serve

Adam’s Tip: Try to cut your sweet potato cubes as uniformly as possible. This helps them all cook at the same rate, ensuring you don’t have a mix of mushy and undercooked pieces. A little extra time on the prep makes a big difference to the final texture.

How to Make This Sweet Potato Breakfast Hash

The process for this sweet potato hash is straightforward. We build the flavours in layers, starting with the chorizo to create a flavourful base, then softening the veg before getting the potatoes nice and crisp. The final step is nesting the eggs right into the hash to cook.

1. Start with the Chorizo: Place a large, heavy-based frying pan or cast-iron skillet over a medium heat. Add the crumbled or diced chorizo and cook for 5-7 minutes, stirring occasionally, until it’s crispy and has released its vibrant red oil. Remove the chorizo with a slotted spoon and set it aside, leaving the oil in the pan.
2. Sauté the Aromatics: Add the olive oil to the pan if needed (there should be a good tablespoon of fat from the chorizo). Add the chopped red onion and bell pepper. Sauté for 6-8 minutes, until softened and lightly caramelised around the edges. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pan. Stir to coat them in the oil and spices from the onions. Season with the smoked paprika, cumin, oregano, salt, and pepper. Stir well to ensure everything is evenly coated.
4. Crisp the Potatoes: Spread the potatoes in an even layer. This is important for getting them crispy. Let them cook, undisturbed, for 5-6 minutes. I find that resisting the urge to stir constantly is the secret to a good crust. After they’ve browned on one side, give them a good stir and continue cooking for another 8-10 minutes, stirring every few minutes, until tender and crisped in places.
5. Combine Everything: Return the cooked chorizo to the pan and stir it through the sweet potato mixture. Let it heat through for a minute or two.
6. Add the Eggs: Using the back of a spoon, make four small wells in the hash. Carefully crack an egg into each well.
7. Cook the Eggs: Reduce the heat to low, cover the pan with a lid (or a large baking tray if you don’t have a lid), and cook for 4-6 minutes. This will steam the tops of the eggs. Cook until the whites are set but the yolks are still runny, or to your preferred doneness.
8. Garnish and Serve: Remove the pan from the heat. Season the eggs with a little salt and pepper. Scatter the fresh coriander or parsley over the top and serve immediately, straight from the pan.

Tips From My Kitchen

• Temperature Control: Start the chorizo on a medium heat to render the fat slowly. Once you add the potatoes, you can increase the heat slightly to medium-high to encourage browning, but watch it carefully to prevent the spices from burning.
• The Secret Step: For extra crispy potatoes, you can par-boil them. Boil the diced sweet potato for 3-4 minutes in salted water, drain thoroughly, and let them steam dry for a few minutes before adding them to the pan. I learned that this little bit of prep, as explained in many guides like this one from Serious Eats on crispy potatoes, gives you a fluffier inside and a much crispier exterior.
• Make-Ahead: You can save time by peeling and dicing the sweet potato, onion, and pepper the night before. Store them in an airtight container in the fridge. The hash itself (without the eggs) can be made ahead and reheated in a pan before you add the eggs.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan with a splash of water to prevent it from drying out. I find it tastes best when reheated this way rather than in a microwave.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen kit.

• Large frying pan or cast-iron skillet (at least 25cm/10 inches) with a lid
• Sharp knife and cutting board
• Slotted spoon
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: If you pack too many ingredients into the pan, the vegetables will steam instead of fry. This leads to soft, mushy potatoes. If your pan isn’t big enough, it’s better to cook in two batches. Give everything space to make contact with the hot surface.
• Cutting Potatoes Too Large: Very large chunks of sweet potato will take a long time to cook through, and the other ingredients might burn before they are tender. Stick to a 1-2 cm dice for the best results.
• Stirring Too Often: To get that lovely golden-brown crust, the potatoes need uninterrupted contact with the hot pan. Let them sit for several minutes at a time between stirs. Be patient!

Delicious Variations to Try

This sweet potato breakfast hash is a fantastic canvas for other ingredients. Here are a few variations we enjoy at home:

• Spicy Version: For those who like more heat, add ½ teaspoon of chilli flakes along with the other spices, or add some finely chopped fresh red chilli with the garlic.
• Vegetarian/Vegan Option: Omit the chorizo and eggs. Instead, add a tin of drained black beans and some sliced mushrooms. Use a little extra smoked paprika and a drizzle of olive oil. For a vegan “egg,” you could serve it with a dollop of seasoned silken tofu scramble.
• Different Protein: This works wonderfully with smoked bacon lardons or good-quality pork sausages (casings removed). For a leaner option, cooked shredded chicken can be stirred in at the end.

What to Serve With This Sweet Potato Hash

While it’s a complete meal on its own, a few simple additions can take it to the next level.

• Sliced Avocado: The creamy, cooling avocado is a perfect contrast to the spicy, savoury hash. A squeeze of lime over the top is lovely, too.
• Toasted Sourdough: Ideal for mopping up the runny egg yolk and any of that delicious chorizo oil left in the pan.
• A Simple Green Salad: If you’re serving this for lunch or ‘brinner’, a simple green salad with a sharp vinaigrette, like this Classic House Salad with Red Wine Vinaigrette, cuts through the richness beautifully.

Frequently Asked Questions

Sweet Potato Breakfast Hash

A hearty and flavorful one-pan skillet featuring crispy sweet potatoes, spicy chorizo, and perfectly cooked eggs. This savory hash is an easy and satisfying way to start your day.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

  

• 2 large sweet potatoes about 700g, peeled and diced into 1-2 cm cubes
• 1 tbsp olive oil
• 1 large red onion finely chopped
• 1 red bell pepper deseeded and diced
• 2 cloves garlic minced
• 200 g cooking chorizo casing removed and crumbled or diced
• 1 tsp smoked paprika pimentón
• ½ tsp ground cumin
• ½ tsp dried oregano
• Sea salt and freshly ground black pepper to taste
• 4 large free-range eggs
• A small handful of fresh coriander or flat-leaf parsley roughly chopped
• Optional: Sliced avocado or a dollop of Greek yoghurt to serve

Method

 

1. Start with the Chorizo: Place a large, heavy-based frying pan or cast-iron skillet over a medium heat. Add the crumbled or diced chorizo and cook for 5-7 minutes, stirring occasionally, until it's crispy and has released its vibrant red oil. Remove the chorizo with a slotted spoon and set it aside, leaving the oil in the pan.
2. Sauté the Aromatics: Add the olive oil to the pan if needed (there should be a good tablespoon of fat from the chorizo). Add the chopped red onion and bell pepper. Sauté for 6-8 minutes, until softened and lightly caramelised around the edges. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Sweet Potatoes: Add the diced sweet potatoes to the pan. Stir to coat them in the oil and spices from the onions. Season with the smoked paprika, cumin, oregano, salt, and pepper. Stir well to ensure everything is evenly coated.
4. Crisp the Potatoes: Spread the potatoes in an even layer. This is important for getting them crispy. Let them cook, undisturbed, for 5-6 minutes. I find that resisting the urge to stir constantly is the secret to a good crust. After they've browned on one side, give them a good stir and continue cooking for another 8-10 minutes, stirring every few minutes, until tender and crisped in places.
5. Combine Everything: Return the cooked chorizo to the pan and stir it through the sweet potato mixture. Let it heat through for a minute or two.
6. Add the Eggs: Using the back of a spoon, make four small wells in the hash. Carefully crack an egg into each well.
7. Cook the Eggs: Reduce the heat to low, cover the pan with a lid (or a large baking tray if you don't have a lid), and cook for 4-6 minutes. This will steam the tops of the eggs. Cook until the whites are set but the yolks are still runny, or to your preferred doneness.
8. Garnish and Serve: Remove the pan from the heat. Season the eggs with a little salt and pepper. Scatter the fresh coriander or parsley over the top and serve immediately, straight from the pan.

Notes

Serve immediately, straight from the pan. Delicious with optional sliced avocado or a dollop of Greek yoghurt.

I hope you give this Sweet Potato Breakfast Hash Recipe a go. It’s a staple in my kitchen for its robust flavours and satisfying nature. It’s the kind of meal that sets you up for a great day. If you try it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!