vegan & gluten free chorizo sweet potato hash;
The perfect homemade breakfast hash is made with grated sweet potatoes and just a little bit of heat from crumbled chorizo. This chorizo sweet potato hash is the perfect compliment to any morning. It’s so, so, good and we make it all the time. The potato is buttery and soft with just enough crispy pieces to keep you coming back for more, and the soy chorizo adds just a bit of heat but not too much.
Chorizo sweet potato hash is hearty and filling, and it’s simply enlightened when you add an over-easy egg with a runny yolk over top. Let the yolk drizzle down and add extra richness to the whole hash. YUM. It’s easy to whip up a big batch and enjoy it all week long, or feed a crowd.
It starts with the sweet potatoes. You can absolutely use regular russet or Yukon potatoes if you prefer, but I have to say I LOVE the sweet potato version. We’ve definitely made it with both though, this recipe is very forgiving.
You can use white or gold potatoes as well, but I have to say I love the sweet potato version because it has a little sweet and spicy action.
Secret to success
It starts with washing and grating the sweet potatoes. You can skin the potatoes if you wish, but I actually like to leave the skin on. There’s so many added nutrients in the skin, and I don’t even notice so why not make it extra healthful? However, removing the skin will make the hash silkier in texture and a little easier to crisp up. So choose your own adventure!
I like to leave the skin on while grating for extra healthy nutrients, but your hash will be silkier if you skin the potatoes first.
Secret to success
I highly recommend making a big batch of chorizo sweet potato hash, but watch out for your fingers. That means a lot of grating. So if you’re lucky enough to have a stand mixer, you can look for a grating attachment that will literally take the work out of it.
But even if you do it by hand, I highly recommend these cut-proof gloves. Honestly, just the peace of mind is worth it. Knowing my fingers won’t get pinched in the box grater makes me move faster through the whole grating process.
Get yourself cut-proof gloves to make grating sweet potato so much faster and easier. Of course if you have the option you can opt out entirely and use a grater attachment on a food processor or stand mixer.
Secret to success
Make sure to squeeze excess water from your grated potato. Because we’re pan-frying the chorizo sweet potato hash, you want less moisture. Otherwise, adding the potato to the pan will just steam it and make it hard to get those crisp edge bits.
When it comes to the chorizo, you can choose to use whatever you want but I am partial to Trader Joe’s soy chorizo. (Not sponsored, I just love this stuff.) I’m not a vegan or vegetarian by nature but I love this chorizo. Because it’s plant based it’s more crumbly than traditional sausage chorizo, which I think rocks in this chorizo sweet potato hash.
It means it’s easy to crumble into small bits and get it evenly distributed throughout the whole dish. So every single bite has chorizo in it—and isn’t that the whole point? No sponsorship or anything, but go and get yourself the Trader Joe’s soy chorizo. If you need it crumbled in a dish, it’s by far the best option.
Now you can eat chorizo sweet potato hash on its own as a healthy, hearty meal. But I love it with a sunny side-up or over-easy egg where the yolk is still runny. You pop that sucker and let the creamy yolk runneth over into the chorizo hash and it just pushes an already delicious dish over the top.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other recipes to grace your breakfast table?
- Check out these sausage gravy stuffed biscuit bombs. Biscuits stuffed full of gravy, for the perfect handheld biscuits and gravy!
- For a sweet addition to your table, try homemade fluffy cinnamon rolls or for a quick overnight cinnamon bread with much less effort, try this cinnamon focaccia!
- Make meal-prep breakfast sandwiches for the whole week to keep you healthy and full with a balanced breakfast every day.
chorizo sweet potato hash;
Ingredients
- 3 sweet potatoes medium
- 6 oz soy chorizo (I love the Trader Joe's soy chorizo, uses half 12oz package)
- 1 Tbsp olive oil (more as needed)
- 1 tsp salt
- ½ tsp pepper (or more to taste)
Instructions
- Poke each sweet potato with fork all over, and wrap loosely in a paper towel. Par-bake potatoes until beginning to soften, but the inside is firm and not crunchy. ~4-5 minutes depending on microwave and size of potatoes.
- Grate the potatoes using a box grater. It's fine if some of the skin gets in, if some of it peels away remove it if you want.
- Heat a generous Tbsp of oil in a skillet over medium heat. Once hot, add the shredded potato, salt and pepper. Use a spatula to mix evenly and then spread and flatten the shredded potato across the surface of the pan.
- Disturb as little as possible to form a nice crust–5 minutes or so.
- Crumble the chorizo into the pan and use a spatula to "chop" together the potato evenly, so that the crispy bits are incorporated throughout along with the chorizo. Cook for 4-5 more minutes or until heated through. Optionally, add more oil to the sides of the pan if the moisture gets low or the edges begin to char.
- Serve with preferred eggs for a hearty, robust meal!
1 Comments
Laura
November 10, 2024 at 10:17 am
Love this hash! After trying it, I now make it all the time. Goes with anything, too–great with a runny egg like the post says, and it’s also good with eggs any other way like scrambled or poached, on toast or a croissant, or with veggies–especially roasted veggies.
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