This chorizo sweet potato hash is a hearty and satisfying breakfast made with spicy chorizo sausage, sweet potato, red onion, and topped with avocado and cilantro. It's a fantastic camping breakfast that will keep you full all morning long.
If I'm being completely honest, my regular camping breakfast hash is usually far less planned and composed than this. We make hash on the last day of every camping trip for breakfast and it's a great way to use up bits and bobs of meat, potatoes, and roasted vegetables that we've got hanging around.
Think of this sweet potato and chorizo hash as a foundation for a great breakfast or lunch, but don't be afraid to make a few swaps, if you need to. Got some leftover Dutch oven ham? Use that instead of chorizo. Or swap in those last few crispy roasted potatoes for the sweet potatoes.
Why This Recipe is Great for Camping
- You only need one skillet to make a great breakfast.
- It's incredibly versatile and can be altered to suit your tastes or to use whatever ingredients you have on hand.
- This sweet potato and chorizo hash is hearty and satisfying and will keep you full for all your outdoor adventures.
Ingredients and Substitutions
- Chorizo--You want to purchase raw chorizo sausage, sometimes called Mexican chorizo, for this recipe. Cured sausage (Spanish chorizo) won't work well here. If your sausage comes with casings on, you'll need to remove the casings before cooking the sausage.
- Sweet potato--This pairs so well with the spicy sausage, but if you prefer regular potatoes, feel free to substitute them. If you do, I recommend using a yellow potato as it will hold its shape better than a floury potato, like Russet.
- Red onion--I like the sweetness and mild flavor of red onion in this sausage breakfast hash, but yellow or white onion will work well, too.
- Cook the sausage in a cast-iron skillet over medium heat until browned and cooked through. Push the sausage to the edges of the skillet, and add oil if needed.
- Add the sweet potato and onion to the center of the skillet and cook until the sweet potato is tender. Mix everything together and serve, topped with avocado, cilantro, and hot sauce, if desired.
Definitely. When the sweet potato is cooked through, make a well for each egg in the skillet. Drop an egg into each well and cook until they're set to your desired doneness. Covering the skillet with a lid, plate, or a piece of foil will help it to set more quickly.
You can, but you'll need to scoop the sausage out and put it in a separate bowl while you cook the potato and onion. Add the sausage back in to reheat before serving.
You want to be able to fit everything in a single layer so that it crisp instead of steams. I recommend using a 12-inch cast iron skillet, or larger.
Tips and Troubleshooting
- To get ahead, dice your sweet potato and red onion before heading out to camp.
- Be sure to cut the pieces of potato no larger than ½ inch so that it cooks through quickly.
- Store leftover hash in a sealed container in your fridge or cooler for up to 3 days. Reheat in a cast-iron skillet with a little oil to help crisp everything up.
- This recipe is suitable for gluten-free and dairy-free diets.
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Chorizo Sweet Potato Hash
- 8 to 9 ounces fresh chorizo from 2 links, casings removed
- Vegetable oil optional
- 1 medium sweet potato diced into ½-inch (1-cm) cubes
- ¼ cup diced red onion
- Salt and pepper
- 1 medium avocado sliced
- 1 handful cilantro
- Hot sauce for serving (optional)
- Set a cast iron skillet over medium heat on a camp stove, stovetop, or campfire grate. Add the sausage and cook, stirring frequently to break it up, until browned and cooked through, about 10 minutes. If the sausage is browning too quickly or becoming too dark, reduce the heat.
- Push the cooked sausage to the edges of the skillet to create a large opening in the center. There should be a visible sheen of oil in the skillet, but if there isn't, drizzle in a tablespoon or so of oil.TIP: This recipe was designed to minimize dishes while camping, but if you find it awkward to have the sausage on the edges of the skillet while you cook the potato, feel free to scoop it out into a separate bowl and add it back to the hash at the end. If you double the recipe, you'll definitely need to remove the sausage to have enough space in the skillet.
- Dump the sweet potato and onion in the center of the skillet, and cook, stirring occasionally, until the sweet potato is tender, 12 to 15 minutes. Try to keep the sausage on the edges of the skillet, but it's ok if a few pieces sneak their way into the center as you're cooking.
- Mix the sausage with the cooked sweet potato and onion. Season to taste with salt and pepper and divide the mixture between two plates.
- Top with sliced avocado and cilantro. Serve immediately, with hot sauce, if desired.
- Get ahead--Dice your sweet potato and red onion before heading out to camp.
- Cut your potato small--Be sure to cut the pieces of potato no larger than ½ inch so that it cooks through quickly.
- Storage & reheating--Store leftover hash in a sealed container in your fridge or cooler for up to 3 days. Reheat in a cast-iron skillet with a little oil to help crisp everything up.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.