Sweet Potato Breakfast Hash
Crisp-edged sweet potato with peppers, chorizo and eggs cooked into the top, all in one pan.
A hash is only good if the potatoes actually crisp, and that comes down to two things people get wrong: crowding the pan and stirring too often. Give the cubes room and leave them alone, and the rest of the dish assembles itself.
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How to make Sweet Potato Breakfast Hash
Ingredients
Quantities scale automatically. Cooking times stay the same.
Hash
To finish
Equipment
- Large cast-iron or heavy skillet
- Lid
Method
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1
Render the chorizo
Cook the chorizo in a dry cold skillet over medium heat for 5-6 minutes until the fat runs and the edges crisp. Lift it out, leaving the coloured fat behind; that fat is the seasoning for everything else.
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2
Crisp the sweet potato
Add the olive oil and the sweet potato in a single layer. Leave it undisturbed for 6-7 minutes to form a crust, then turn and cook 6-8 minutes more. Use two pans if it does not fit in one layer.
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3
Soften the vegetables
Add the onion and pepper and cook 5 minutes until softened and lightly charred at the edges.
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4
Season
Stir in the garlic, smoked paprika, cumin and salt and cook 1 minute, then return the chorizo and fold through.
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5
Add the eggs
Make four wells, crack an egg into each, cover the pan and cook on low for 5-6 minutes until the whites set and the yolks stay runny.
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6
Serve from the pan
Scatter with spring onion and coriander and take the skillet to the table with hot sauce alongside.
Cook’s tips
- Crowding is the enemy. Sweet potato releases a lot of moisture and a packed pan steams rather than fries.
- Start the chorizo in a cold dry pan so the fat renders gradually instead of the outside burning.
- Cast iron holds heat better than anything else here, which is exactly what a crust needs.
Variations
- Leave out the chorizo and add a tin of black beans for a vegetarian version.
- Use regular potatoes, parboiled for 5 minutes first, which crisp even better.
- Add crumbled feta and a spoon of chimichurri at the end.
Storage and make-ahead
The hash without eggs keeps 4 days refrigerated and re-crisps well in a hot dry pan. Cook fresh eggs into a reheated portion rather than reheating cooked ones.
Nutrition per serving
| Calories | 462 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 38 g |
| Fat | 25 g |
| Fibre | 6 g |
| Sugar | 9 g |
| Sodium | 720 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
