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Sautéed sweet potatoes, baby spinach, and chorizo sausage topped with a runny egg- this sweet potato hash can be served as a delicious start to your day or epic breakfast for dinner.
Healthy Paleo Breakfast Idea
Clocking in at under 20 minutes, this may be one of the quickest paleo breakfast recipes you can make for the entire family. The cubed sweet potatoes take on a delicious crispy texture, the sausage adds a ton of flavor, and who doesn’t love some runny egg yolk action?
Sweet potatoes are one of the BEST options for a healthy breakfast or any meal for that matter. They are packed with vitamins A and C, fiber and provide a top-notch source of complex carbohydrates that keep us fueled and full longer.
Ingredients
So now that you know this paleo sweet potato hash is going to taste good and nourish your soul, here’s what you need to make it:
- Chorizo sausage: smoky, spicy, and delicious. You can use ground turkey + taco seasoning for a healthier swap.
- Onion: adds flavor and cooks down into caramelized goodness.
- Sweet potatoes: the real MVP of this dish and source of complex carbs. Butternut squash cubes also work!
- Seasonings: garlic powder and cumin.
- Water: for cooking.
- Baby spinach: you can swap it for shredded Brussels sprouts or kale.
- Lime: just enough citrus to bring out the smoky, savory flavors.
- Eggs: over easy or sunny-side up, I’ll let you decide. Have picky eaters? Scramble and serve on the side.
As you can see, this recipe also provides a little wiggle room to swap out ingredients for items you prefer or already have on hand.
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Prepping the Sweet Potatoes
Wash and cube the sweet potatoes very small before storing them in an airtight container filled with water. Refrigerate them for up to 4 days. Prior to cooking, drain the water and pat the sweet potatoes cubes dry on a clean kitchen towel.
How to Make Sweet Potato Breakfast Hash
Grab a large skillet, the ingredients, and let’s make this simple paleo breakfast hash!
- Prep
Remove the chorizo from the casing or mix the ground turnkey with taco seasoning. Chop the onion and cube the sweet potatoes very small so they’ll cook quicker. - Cook the meat
Once the meat is cooked, transfer it to a plate and keep the drippings in the skillet. If using turkey, you’ll need a little oil for the next step. - Cook the veggies
Add the onions to the drippings and cook over medium-high heat until golden brown and softened. Add the sweet potatoes and seasonings, cook until softened before adding the spinach and cooked meat. - Combine
When the sweet potatoes are fork-tender, add the chorizo back to the pan and the spinach. Let it cook for a few minutes until the spinach wilted. Remove from the heat and sprinkle with lime juice. - Fry the eggs
In a clean, non-stick skillet, cook the eggs to your liking. - Dish up
Scoop a hearty portion of the hash onto a plate and top with 1-2 eggs. Bonus points for runny egg yolks!
First time making this breakfast hash? Watch this quick video to see it come together.
Serving Breakfast Hash
While I love this hash topped with eggs, there are several more healthy ways to enjoy this for breakfast, lunch, or dinner.
- In a taco: put this hash in a warmed tortilla, top with sour cream and avocado, then go to town.
- Over a salad: want to turn that boring salad into something you’ll daydream about? Serve this hash over a bed of greens with your favorite dressing.
- As a side: grill or pan sear chicken and serve alongside this hash. It’s a delicious pair.
Sweet Potato Breakfast Hash
Watch how it’s made:
Ingredients
- 12 ounces chorizo sausage*, casings removed
- 1 small onion (½ cup), chopped
- 2 medium sweet potatoes*, peeled and cubed small
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ cup water
- 3 large handfuls of baby spinach
- ½ lime
- 4 eggs
Instructions
Prep:
- Remove the chorizo from the casing by cutting one end and squeezing the sausage out onto a plate. If using ground turkey, mix it with the taco seasoning in a bowl before cooking.
- Peel and finely dice the sweet potatoes to about ¼ inch cubes. The smaller the sweet potato cubes, the quicker they'll cook. Chop the onion.
Cook:
- In a large skillet, cook the chorizo over medium-high heat for about 5 minutes, while breaking it up into small pieces with a wooden spatula. Once it's cooked through, use a slotted spoon to remove it from the pan onto a plate. Keep the drippings in the pan. If using ground turkey, it will take about 7 to 8 minutes to cook through. It's a leaner meat so you'll need about 1 tablespoon of oil in the next step to cook the onions.
- Add the chopped onions to the pan and cook them for 2 to 3 minutes, stirring often, until they're golden and soft. Season with garlic powder and cumin, and stir. Add the sweet potato cubes and cook, for 8 to 10 minutes, stirring often. Halfway through cooking, add ½ cup of water to the pan to create some steam and help the sweet potatoes cook.
- When the sweet potatoes feel tender when poked with a fork, add the cooked chorizo back into the pan and stir. Top the hash with the baby spinach, cover with a lid, and let the spinach cook for 2 minutes, until wilted.
- Turn off the heat, give the hash a stir to combine the spinach with the sweet potatoes and chorizo, and squeeze half a lime over the mixture.
- Cook the eggs to your liking, sunny side up or over easy, in a separate pan, one or two at a time.
Serve:
- Assemble each plate by making a base of the sweet potato hash and topping it with a fried egg.
Notes
- For a healthier option, swap the chorizo sausage for 12 to 16 ounces ground turkey. Before adding it to the pan, season it with 1 ½ tablespoons of taco seasoning.
- You can swap the whole sweet potatoes for a 16-ounce bag of sweet potato cubes. Butternut squash cubes are also an option!
James says
I made this hash this weekend and it was delicious! The fried egg yolk over the hash is 10/10