Sweet Potato Chorizo Hash with Avocado Cilantro Sauce is a spicy breakfast hash that is filled with veggies and healthy fats!
Last weekend we spent three days up at Marc’s parents cabin with a couple of friends of ours and their two little ones. While the forecast was filled with rain, we lucked out with a couple of great days and one cozy day with off and on rain. We were even lucky enough to get out for a warm spring cross country ski!
Whenever we go up to the cabin, I usually just plan big breakfasts, snacks for lunch, and fun dinners. When we go up with friends, it’s even more fun to cook and have other people cook for us! This time I planned an easy coconut curry chicken one night and we smoked ribs another night.
Our friends made an amazing cassoulet, which I’ve been wanting to make for the longest time, and sweet potato and chorizo breakfast tacos. I turned my tacos into a deconstructed hash, and was so into the flavors that I immediately wanted to recreate the dish at home.
This Sweet Potato Chorizo Hash with Avocado Cilantro Sauce is the result of that, and I can’t wait to make this a breakfast/brunch staple in our house….especially for cabin weekends!
Admittedly, this is probably not a weekday breakfast. HOWEVER, this is definitely one of those dishes you could certainly meal prep ahead of time. More on that later!
How to Make Sweet Potato Chorizo Hash
This Sweet Potato Chorizo Hash with Avocado Cilantro Sauce starts by cooking up some chorizo. I have to say – I’ve had some good chorizo and I’ve had some bad chorizo. As in, just kind of bland chorizo. I finally found my favorite chorizo at Whole Foods and am never looking back. It comes in casing, which I squeeze out to cook and break into small pieces, and has just the right amount of spice. It’s not too overpowering for my wimpy tastebuds but definitely packs a punch.
After the chorizo is cooked, you’ll take it out of the pan and cook up some onions, bell pepper, and sweet potatoes in a combination of the fat (AKA FLAVOR!) from the chorizo and some olive oil. There’s actually no additional seasoning in this hash because there’s just so much flavor from the chorizo and veggies. A little bit ‘o salt and pepper is all you need!
While those veggies are cooking is when I’d suggest frying up some eggs. This way, once the veggies are done you can quickly serve it up with a couple of drippy eggs on top. Or some undrippy eggs, if you’re like my husband.
At the end of cooking the sweet potatoes, you’ll throw in some chopped kale for good measure. Any day that starts with some kale in your breakfast is bound to be a good day, right? Something like that!
Oh! Did I forget to tell you about the avocado cilantro sauce?! It’s an absolute must with this hash. It’s a take on my Creamy Cilantro Sauce that I make an embarrassing amount of, except with a couple of avocados thrown in for some healthy fats. Best yet – it is super quick to whip up in the blender, so don’t even think about not making it.
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Sweet Potato Chorizo Hash with Avocado Cilantro SaucePrint Rate
For the Avocado Cilantro Sauce:
- 1 cup chopped cilantro
- 1 jalapeno
- 1 tablespoon diced fresh ginger
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- 1 ripe avocado
- 1/2 teaspoon salt
- 1/3 cup water
- 1 lb chorizo
- 1 tablespoon olive oil
- 1/2 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 3 small sweet potatoes diced
- 1 cup finely chopped kale
- Add all Avocado Cilantro Sauce ingredients in blender and puree. Set aside until ready to use.
- In a large skillet, cook chorizo until cooked through, breaking it up as it cooks.
- Once cooked, remove chorizo from pan, leaving a tablespoon or two of the grease.
- Add additional tablespoon of olive oil and over medium-high heat, add onion, bell peppers, and sweet potatoes.
- Cook until sweet potatoes have cooked through, about 15 minutes, stirring frequently.
- While the veggies are cooking, prepare your eggs in a different pan to your liking.
- Once sweet potatoes are cooked, stir in kale, cooking another 1-2 minutes until it has softened.
- Serve hash topped with eggs and avocado cilantro sauce.