Chorizo Sweet Potato Skillet

This chorizo sweet potato skillet is gluten free, loaded with veggies and so full of flavor! Perfect for breakfast, dinner or a side dish.

This sweet potato skillet is one of my favorite breakfast recipes hands down! Everyone comments on how good it is and I’ve made it half a dozen times over the last year or so before (finally!) getting around to sharing it.

What you might not know is that chorizo + sweet potato = epic combo. Rounding that out with chili powder, cumin and other Tex-Mex flavors, this recipe has it all. If you like healthy versions of south of the boarder recipes with lots of flavor, then this one is for you!

What makes this recipe so great

With a balanced flavor profile, a mix of textures, freshness from the toppings, a hint of spice from the chorizo, this sweet potato skillet is truly quite delicious. It’s so good that you’ll find yourself craving it and wanting to make it over and over (like I did!).

In addition to taste, this recipe uses sweet potato and other veggies to lighten it up and add some nutrition. The chorizo is very fatty so it isn’t the primary ingredient in the dish but adds so much depth and enough protein that this can act as a full meal.

Plus – its an egg free breakfast! How many savory breakfast recipes can say that? In American culture, a breakfast without eggs in some shape or form is not the norm, but many people can’t eat them or just don’t like them. If that’s you, then you’ll definitely want to give this one a go.

Ingredients

The ingredients for this recipe are simple but a few may be new to you. For this reason, I included some notes below and links in the recipe card to clarify exactly what you’ll need.

• chorizo raw chorizo sausage – I use the Whole Foods deli counter Chorizo but I know there are other stores that carry it. Raw sausage is best but if you can only find uncooked chorizo sausage links, you can peal the casing away and use the chorizo inside, just make sure to get the uncooked kind not pre-cooked sausage links.
• red onion
• poblano or green bell pepper if you’re trying to minimize spice
• red pepper
• garlic – the jarred pre-minced kind is fine here
• mushrooms – I used baby bellas but regular white mushrooms are fine too
• avocado oil or another cooking oil with a high smoke point
• sweet potatoes
• ground cumin
• chili powder – the Mexican variety standard in US stores
• salt
• shredded cheddar cheese – or a Mexican cheese blend works great here
• cilantro
• avocado
• lime slices, salsa and sour cream – optional for serving, but highly recommended!

How to make a chorizo sweet potato skillet

This is not a quick and easy recipe but the multiple steps are indeed worth it. Here’s are the steps you’ll need to follow for making this recipe:

1. Cook the chorizo, breaking it up into small pieces as you go and then set it aside.
2. Cook the peppers and onions in the chorizo grease until they’re starting to blister.
3. Add those mushrooms and garlic and cook that down for a few minutes.
4. Remove the veggies from the pan and set them aside with the chorizo.
5. Add oil and cook the sweet potatoes, stirring occasionally to keep from burning. You can add a lid during the last 10 minutes of the cooking time to help the sweet potato pieces cook faster.
6. Season those sweet potatoes!
7. Add the veggies and chorizo back into the skillet and stir to mix in.
8. Sprinkle cheese on top and broil for 5 minutes, then add toppings and serve!

Sweet potato skillet tips

As I said earlier on, a sweet potato skillet certainly isn’t the quickest meal you can make but it’s truly worth the time and effort. The reason for this is simply that the recipe has multiple steps and the sweet potato takes awhile to cook.

That being said, there are some things that can ensure it turns out perfectly for you when you put in all that effort. Here are some of my tips:

• Make sure to use a large skillet. Mine is a 12″ cast iron skillet from Lodge. If you use a smaller skillet, the sweet potatoes will steam more than they will sear and you won’t get that extra flavor. .
• If you are using a cast iron skillet, make sure it is well seasoned or the sweet potato may stick. I know this goes against popular advice but I use a very small amount of dish soap when I clean mine, then dry it well and rub it with a lightly oiled paper paper towel before storing. Its 8 years old and looks brand new and I never need to re-season it!
• I’ve already said this several times, but I can’t stress it enough, but use raw chorizo if possible. If yours comes in links, slice the link, discard the casing and use the sausage inside.
• Make sure to cut your sweet potato pieces small, like slightly larger than a square centimeter.
• The cooking time for the sweet potatoes is highly dependent on how big the pieces are and how hot your skillet is. If the sweet potatoes are fork tender, they’re done.
• If you’re going to cover the skillet while the sweet potatoes cook to speed up the cook time, be sure to cook the sweet potatoes uncovered for the first 10 minutes so that they can get a nice sear on them.
• Chorizo is spicy and so are poblano peppers and chili powder. If you can’t handle spice, or prefer to make it more mild, use a green pepper and add the chili powder as slowly as you can. You can sub in regular breakfast sausage to make the recipe without any spice but it will lack the distinctive flavor that chorizo has.
• Keep a close eye on cheese while it’s broiling. Every broiler is different and it is VERY easy to burn it since once it starts melting, it escalates quickly.
• If you want to add eggs, make 5-6 indents in the sweet potatoes after sprinkling on the cheese (if you’re using a smaller skillet, you may only be able to fit 4). Crack an egg into each one. Instead of broiling to melt the cheese, bake at 400° F (205° C) for 8-10 minutes until whites are set but yolks are still runny.

Storing Leftovers

Put leftovers in a well sealing airtight container and refrigerate for up to 5 days. Reheat in the microwave, in a skillet on the stovetop, or on a sheet pan in the oven before eating.

I do not recommend freezing this recipe. The potatoes will get mushy and it will not reheat well.

What to serve with it

This sweet potato hash is perfectly fine as it’s own complete meal. I like to serve with lime, salsa and sour cream. If you’d like to serve it alongside something else, here are some ideas:

• It isn’t necessary but, but if you’re looking for a way to elevate this dish even further, make these pickled red onions to add to the top of the final dish.
• For serving as part of a larger brunch, include with something sweet like pumpkin scones or blueberry pancakes.
• If serving for dinner, a nice cilantro lime salad would be a good pairing.

Other sweet potato recipes

If you can’t get enough sweet potato, I’ve got some other recipes to tempt you with. You’ll definitely want to check these out:

• This sweet potato lentil soup is the comfort food you want on a cold day – plus it’s entirely plant based.
• This tasty salad is tossed in a creamy tahini dressing and roasted sweet potato pieces.
• If you’re looking for an appetizer or snack, these sweet potato patties are all you need.