Sweet Potato and Chorizo Hash (Whole30)

by | Jan 11, 2018 | Food & Drink | 1 comment

Are you ready? This here recipe is Whole30 compliant!

Sweet Potato and Chorizo Hash

It is one of my most very favorite meals to eat.

At any time of day.

But I usually eat it for breakfast.

When I used to eat eggs, this sweet potato and chorizo hash was, to me, the perfect bed for eggs. Then, when I discovered eggs were my forbidden fruit, this dish became one of my heartiest breakfast options in my new eggless existence. *sigh* 

But this recipe has helped heal my grief over my egg consumption loss.

Sweet Potato and Chorizo Hash | jennyonthespot.com
Nowadays, instead of serving an egg on top of my sweet potato and chorizo hash, I top it with avocado or guacamole…

sweet potato and chorizo hash with guacamole
Or nothing. Not unlike the cheese of The Farmer in the Dell fame… it totally stands alone.

But I digress.

As I’ve experimented with the recipe, I have added more and more veggies. Yet another reason I love this as a morning meal. I like starting my day with a hearty meal and loads of veggies.

Veggie-loaded breakfast hash
It’s not that I love veggies so much. I don’t dislike them either… I just prefer fries and chocolate and stuff.

Hitherhencetofore… getting all the veggies in that one should consume in a day is a bit of, shall we say — an effort. So anything that helps me get a good start on that veggie consumption is a winner for me.

I’m going to be honest… this here dish takes a lot of prep time. And some elbow grease. You can choose to chop your stuff how you prefer, but I really like small pieces… and diced. So I spend some time chopping my little heart away.

sweet potato and chorizo hash with egg on top
But it’s not a waste of time. I like to choose a favorite podcast or blast my 80’s playlist and do my thang.

spices for sweet potato and chorizo hash
Related: a good sharp knife is legit goals.

I prefer to use a white sweet potato as opposed to the usual yam-ish sweet potato.

diced sweet potatoes
I have used both, but I find the white sweet potato is drier and it holds up better against the added moisture of the veggies and meat. If you do use the Garnet yams… I suggest cutting the pieces a bit bigger and cooking a bit longer. They are still a delicious option, just mushier. And sadly, the white (Hannah) sweet potatoes are not always available.

Sweet Potato and Chorizo Hash
Serves 12
A fabulous blend of sweet (sweet potatoes, yo!) and spicy (chorizo!)... with a whole bunch of veggies.
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  1. 3 lbs sweet potatoes, peeled and chopped into small cubes (I prefer white sweet potatoes... they don't fall into a mashy mess once cooked)
  2. 4 TBS coconut oil (divided)
  3. 1.5 lbs Chorizo
  4. 1 large onion, chopped
  5. 2 medium zucchinis, diced
  6. 10 asparagus spears, chopped
  7. 1 pepper (red, yellow, or orange), diced
  8. 4 handfuls of baby spinach
  9. 1/4 c. water
  10. 1 tsp salt, divided
  11. 1/2 tsp pepper
  12. 1/2 tsp chili powder
  13. 1/2 tsp paprika
  14. 1/4 tsp cayenne pepper
  15. 1 tsp cumin
  16. 1 tsp dried oregano
  17. 2 tsp garlic powder
  1. Heat oven to 400. Combine the spices in a bowl. Set aside.
  2. Dice the sweet potatoes. It's a lot of work but 100% worth it. Put the diced potatoes in a big bowl.
  3. Melt 2 TBS coconut oil. Pour the melted coconut oil and mixed spices over the diced sweet potato. Mix well.
  4. I use a really big cookie sheet with edges and line it with tin foil. Melt the remaining 2 TBS coconut oil and spread over pan. Pour spiced sweet potatoes on to pan and spread in a single layer. Bake for 40 minutes. Around 30 minutes in I turn over the potatoes.
  5. While the potatoes are baking, chop-up that onion. Brown the onion and chorizo. Set aside.
  6. Get all your veggies chopped.
  7. Heat up a big pan. Add 1/4 cup water along with your chopped veggies - except the spinach. "Fry" the veggies until a bit soft. Add the spinach. Remove from heat.
  8. Obviously... this takes a bit of effort...but TRUST ME... IT IS WORTH THE EFFORT.
  9. Take your cooked veggies (drain any excess water), your chorizo, and baked sweet potatoes and mix them all together...
  10. At this point you can heat it all up on a big pan on your stove, or you can package-up individual servings and freeze.
  1. Optional: eggs, avocado or guacamole... fresh veggies like chopped parsley and cilantro... or any other veggies you'd like to include: cauliflower or tomatoes or kale or...
  2. Feel free to make this meatless, but up the spices a bit since chorizo adds a lot of spice. You can always use a different meat as well... like ground pork or turkey. Just remember to add a bit more spice.
  3. This makes 12-14 3/4 cup servings. This is an excellent freezing option. I like to keep a few servings to eat during the week, and freeze the rest in individual servings. Another option is freezing only the meat and potatoes, and cookie veggies each morning... something I used to do. However, I have found doing all the hard work in one fell swoop means I have a whole bunch of seriously easy and seriously healthy breakfast waiting for me to warm up.
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So that there is the recipe/instructions. It’s a bit of effort, but it is entirely worth it. And as I said at the beginning.. you can top it with avocado, guacamole, and egg. Or two. My husband likes to mix it in while he scrambles his egg. You can go crazy, friends. Just go crazy and whathaveyou.

This recipe makes a lot – by design. I do the hard work at once, then freeze individual servings…

package and freeze hash - individual portions
so I have lots of good, healthy breakfasts I can make in a snap.


sweet potato and chorizo hash with egg on top
And enjoy. I bet you will. Were I a bettin’ woman, I’d totally place a bet on that.

Sweet Potato And Chorizo hash | Jennyonthespot.com
*Originally published March 2017

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