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A cast iron skillet filled with chorizo and sweet potato hash with sliced avocado and cilantro on top.

Chorizo Sweet Potato Hash

A woman's face.Angie Zoobkoff
This hearty and satisfying sweet potato chorizo hash is made in your cast iron skillet with fresh sausage, diced sweet potatoes, red onion, and is topped with avocado and cilantro.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 676 kcal

Equipment

Ingredients
  

  • 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)

Instructions
 

  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 0.5recipeCalories: 676kcalCarbohydrates: 19.8gProtein: 29.8gFat: 53.3gCholesterol: 100mgFiber: 5.9gSugar: 4.6g
Keyword camping breakfast, cast iron cooking, healthy breakfast hash, sausage breakfast hash
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