Sweet Potatoes with Chorizo and Eggs
Whether you’re looking for something different for breakfast, want to add a little spice to your brunch, or want breakfast for dinner, you can’t go wrong with these sweet potatoes with chorizo and eggs. And thanks to the shredded potatoes, this recipe requires hardly any cooking time.
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Sweet Potatoes with Chorizo and Eggs
With shredded sweet potatoes, spicy chorizo, pillowy eggs, and crisp scallions, these sweet potatoes with chorizo and eggs come together with just a handful of ingredients while offering a ton of savory goodness. Another plus is that this recipe works for breakfast, brunch, or dinner and cooks quickly in one pan.
Not surprisingly, most of the flavor in this dish comes from the chorizo, but I add some granulated garlic and smoked paprika for good measure. And that’s it. The only notable effort in making this recipe is shredding the sweet potatoes (A food processor does this best, but you can also shred them by hand.) Can you chop them and use them as hash? Yes, but I love the texture of the shredded sweet potatoes, and they cook up much faster. In fact, they barely hit the heat of the pan before they’re cooked through. Their biggest job is to mingle with the flavors already in the pan . . . before they mingle with your tastebuds!
Ingredients You’ll Need
- Sweet Potatoes
- Extra Virgin Olive Oil
- Scallions
- Mexican Chorizo
- Smoked Paprika
- Granulated Garlic
- Eggs
Why You’ll Love These Sweet Potatoes with Chorizo and Eggs
It’s a versatile dish: This is a great meal to share for breakfast, brunch, or dinner!
Everything cooks in one pan: No fumbling between several pans here, and no excessive cleanup.
It’s healthy-ish: Sure, there’s some chorizo in there, but it’s also packed with protein and beta-carotene.
Pro Tips
Shred more sweet potatoes than you’ll need: You can freeze the remainder for another time. When you want to make this recipe again (and you will!), you’ll have even less to do thanks to ready-made shredded potatoes.
Create wells in the sweet potatoes that are smaller than the eggs: This will help the eggs cook up a little on the thick side so they don’t overcook while you wait for the tops to thoroughly cook through. You can also cover the pan with a lid to help cook the tops.
Suggestions for Variations and Substitutions
If you have chorizo seasoning on hand, add a teaspoon to the sweet potatoes and omit the granulated garlic and smoked paprika. This will enhance the flavor that the chorizo already offers.
Use Spanish chorizo instead, adding it at the same time you would the Mexican chorizo, per the recipe directions. (Spanish chorizo comes cooked (cured) though, so you only need to heat it through before proceeding.) Just note that the Mexican chorizo melds beautifully into the softly shredded sweet potatoes!
For extra heartiness, sprinkle some grated cheese on top after you add the eggs, such as Monterey Jack or a Mexican cheese blend.
Include other veggies, such as peppers and onions. Cook them down before adding the shredded sweet potatoes.
Leftovers
You can’t really save the eggs, but refrigerate any leftover sweet potatoes in an airtight container and consume it within three days.
For another chorizo recipe, try my pasta with shrimp, chorizo, and arugula.
Sweet Potatoes with Chorizo and Eggs
Ingredients
- 4 cups sweet potatoes, shredded (about 2 or 3 medium potatoes)
- 1 tablespoon extra virgin olive oil
- 3 scallions, sliced (separate the white and green parts)
- 5 ounces Mexican chorizo, crumbled (See Note 1)
- 1/2 teaspoon smoked paprika (See Note 2)
- 1/2 teaspoon granulated garlic (See Note 2)
- 4 eggs (could also use 6)
Instructions
- Shred the sweet potatoes using a food processor or by hand. It's best if you have a food processor with a shredded disk. Measure out 4 cups and set aside.
- Heat the oil in a large, non-stick pan. Add the white part of the sliced scallions and cook them until softened. Add the chorizo and cook it for about 5 minutes. (Mexican chorizo tends to look raw even after cooking it for several minutes, but don't worry. It will definitely cook through.)
- Add the 4 cups of shredded sweet potatoes and season them with the smoked paprika and granulated garlic. Add some salt to taste and stir everything together. If the potatoes look a little dry, add another tablespoon of olive oil and stir everything again. Cook the sweet potatoes for a few minutes so they absorb the flavors of the other ingredients, but they'll soften fast and require barely any cooking time.
- Make 4 - or 6, if using 6 eggs - wells or holes in the sweet potato mixture. You could use a spoon to scoop out a circular amount. You could also use a glass to press a circle into the potatoes before using the spoon to scoop out the defined amount. Crack one egg into each of the 4 holes and sprinkle each with salt and pepper. Cover the pan with a lid so the tops of the eggs also cook, and you may need to lower the heat to prevent the bottoms of the eggs from burning. If the tops still seem undercooked after a few minutes, flip them over gently with a spatula and heat them through for a couple of minutes more.
- Remove the pan from the heat, and garnish everything with the sliced green scallions. Enjoy!