breakfast skillet with chorizo, sweet potatoes, avocado and fried egg
How to Make...

Sweet Potato Chorizo Breakfast Hash Skillet

Six ingredients you likely already have in your pantry  for this easy Sweet Potato Chorizo Breakfast Hash. Naturally gluten-free, paleo and just real, wholesome foods.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Scale:


  • 2 medium sweet potatoes, skinned and cubed
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt, or to taste
  • 1 medium red or yellow onion, diced
  • 2 cups chopped kale
  • 1lb chorizo (I found a beef mix at Fresh Thyme)
  • 46 eggs
  • 12 avocados, fleshed and cubed


  1. Add oil to a medium skillet and allow to warm. Add sweet potatoes and seasoning, stirring every few minutes. Allow sweet potatoes to cook until slightly soft, about 10-15 minutes. Remove from pan and transfer to plate.
  2. In same skillet, add onions and kale and cook down about 1-2 minutes before adding in chorizo. Cook chorizo until no longer pink, breaking into crumbles as it cooks. Drain the grease from the pan before adding in the sweet potatoes back to the pan.
  3. Fry eggs in separate pan OR make cavities in skillet and carefully crack egg into each cavity, allowing egg to cook until white has cooked through. You can finish in broiler to cook the yolk a bit more if you’d like, about 2 minutes.
  4. Serve with your favorite toast, or enjoy as is!

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 440
  • Sugar: 5g
  • Sodium: 1422mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 8g
  • Protein: 23g
  • Cholesterol: 51mg