Sautéed sweet potatoes, kale, and smoky 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.
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?
Are Sweet Potatoes a Healthy Breakfast
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.
Sweet Potato Hash 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 cans wap it for your favorite smoked sausage.
- Sweet potatoes: the real MVP of this dish and source of complex carbs.
- Red onion: adds flavor and cooks down into caramelized goodness.
- Seasonings: garlic powder, cumin, salt, and black pepper.
- Kale: cooks down and takes on the flavor of the chorizo. Not a fan? Swap it for chopped spinach or shredded Brussels sprouts.
- Lime juice: 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.
Flexibility is key when making healthy meals your entire family will enjoy, and I show you how to do just that in my Family Kickstart Program. It’s a clean eating program designed for families with all the guesswork taken out!
Each week includes a meal plan with simple recipes and a shopping list so you can stay focused on what’s important- providing your family with fresh and balanced meals without spending all your time in the kitchen.
Prepping the Sweet Potatoes
Wash and cube the sweet potatoes 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!
Cook the chorizo
Remove the chorizo from the casing and cook in a large skillet over medium-high heat. Transfer the cooked chorizo to a plate and keep the drippings in the skillet.
Add 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 kale and sausage.
A squeeze of lime
Cook all the veggies until the sweet potatoes are fork-tender. Remove from the heat and sprinkle with lime juice, season with salt and pepper.
Fry the eggs
In a clean, non-stick skillet, cook the eggs to your liking.
Scoop a hearty portion of the hash onto a plate and top with 1-2 eggs. Bonus points for runny egg yolks!
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
- 12 ounces chorizo sausage, casings removed
- ½ cup chopped onion
- 2 medium sweet potatoes, peeled and cubed into ½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups kale, thoroughly washed, stemmed, and finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- 4 eggs
- In a large skillet, cook the chorizo over medium-high heat for about 4 minutes. With a slotted spoon, transfer to a bowl and set aside. Keep the drippings in the pan.
- Place the skillet back over medium-high heat and add the onions. Cook for about 3 minutes, stirring often, or until golden and soft. Stir in the sweet potato, garlic powder, and cumin and cook for 5 minutes more.
- Add the kale and cook for about 2 minutes or until wilted. Remove from the heat, stir in the lime juice, and season with salt and pepper.
- In a non-stick pan, coated with cooking spray, cook the eggs over easy or sunny-side up.
- Serve the breakfast hash topped with an egg.