Spicy Sweet Potato Hash

Brunch is kind of taking over the world, isn’t it? Living here in Atlanta, good luck and Godspeed to you if you want to go out for brunch on the weekends during any kind of normal brunch hour. I’ve had success going really early (8 a.m.) or really late (3 p.m.), but never anywhere from around 11 a.m. to 1 p.m. Atlantans just looove brunch.

I also loooove brunch because I’m not a huge breakfast by itself fan. I don’t super love eggs, I don’t adore pancakes, but I do love sausage. You might have seen this little dish hiding out behind my Herbed Egg-Stuffed Tomato Cups from the other day. This recipe ups the brunch hash ante a little with chorizo and sweet potatoes, which makes it perfect for a dinner meal as well. Serve with Herbed Egg-Stuffed Tomato Cups for a filling brunch or light breakfast for dinner.


Spicy Sweet Potato Hash

Makes 2–4 Servings


  • 2 medium sweet potatoes, peeled and diced
  • 8 oz or ½ lb chorizo sausage, cut into rounds and then fourths (like this)
  • ¼ onion, diced
  • 1 clove garlic, minced


Place the sweet potatoes in a medium pan and cover with water. Bring to a boil and cook for 20 minutes. Drain and set aside.

While the potatoes are cooking, place the chorizo, onion, and garlic in a large pan. Cook over low-medium for around 20 minutes, stirring occasionally.

When the potatoes are done, stir them into the chorizo mixture and turn the heat up to medium. Cook for an additional 15 minutes until the potatoes, chorizo, and onion have started to char slightly. Finish with salt and pepper to taste.



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