Soyrizo, bell pepper and onion come together in this easy Mexican Sweet Potato Hash — a gluten-free, vegetarian-friendly breakfast that’s ready in about 30 minutes.
It’s Taco Tuesday, and this Mexican-style sweet potato hash is the perfect way to celebrate. Crispy, tender sweet potatoes mix with bright peppers, spicy soy chorizo and a runny fried egg for a satisfying morning (or anytime) meal. Spoon the hash into warm tortillas for breakfast tacos, or serve it straight from the skillet topped with cheese and cilantro.
The texture is everything: sweet potato cubes that are soft but still hold their shape, diced onion and bell peppers that add color and brightness, and soyrizo that brings smoky, spicy flavor. Finish the dish with sunny-side-up eggs so the yolk melds into the hash, creating a rich, saucy bite.
Sweet Potato Hash Ingredients
- 2 lbs sweet potatoes, small dice
- 2 tbsp olive oil
- 1 cup diced onion
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 4 cloves garlic, minced
- 12 oz soyrizo (soy chorizo) — or substitute pork chorizo
- 4 large eggs
Easy Mexican Sweet Potato Hash Instructions
Prep and cook the sweet potatoes first so they finish tender and evenly cooked:
- Bring a large pot of water to a boil. Add the diced sweet potatoes and boil 10–12 minutes, or until just tender when pierced with a fork. Drain and set aside to steam-dry for a minute so they don’t release excess water into the skillet.
- While the potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the diced onion, red bell pepper and green bell pepper to the skillet. Sauté 4–5 minutes until the vegetables begin to soften and the onion is translucent.
- Add the minced garlic and drained sweet potatoes to the skillet. Sauté another 3–4 minutes, stirring gently so the potatoes get a little color without falling apart.
- Stir in the soyrizo, breaking it up and mixing it evenly with the vegetables and sweet potatoes. Cook 2–3 minutes more so the flavors combine and the soyrizo is heated through.
- Reduce the heat to medium-low. Make four shallow wells in the hash and carefully crack a large egg into each well.
- Cover the skillet with a lid and lower the heat to low. Cook 4–6 minutes, depending on how runny you like your yolks — less time for very soft yolks, more for set yolks.
- Remove the lid, season to taste with salt and pepper, and serve immediately.
Serving Suggestions and Tips
- Top the hash with freshly chopped cilantro and grated chipotle cheddar or your favorite melting cheese for a smoky finish.
- To make handheld breakfast tacos, warm corn or flour tortillas, add a scoop of the hash and finish with a squeeze of lime and a little hot sauce.
- If you prefer traditional pork chorizo, substitute equal weight of pork chorizo for bold, meaty flavor.
- To keep the recipe vegetarian and increase protein, use plant-based chorizo and add black beans or crumbled firm tofu.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven until warmed through; add a fresh fried egg on top when serving.
Recipe Details
Servings: 4 people
Prep time: 5 minutes
Cook time: 24 minutes
Total time: 29 minutes
Nutrition Facts (per serving)
- Calories: 549 kcal
- Carbohydrates: 63 g
- Protein: 23 g
- Fat: 23 g (Saturated fat: 4 g)
- Cholesterol: 163 mg
- Sodium: 1103 mg
- Potassium: 967 mg
- Fiber: 10 g
- Sugar: 13 g
- Vitamin A: 34315 IU (approx.)
- Vitamin C: 48.1 mg
- Calcium: 295 mg
- Iron: 5.8 mg
Whether you serve this as a skillet breakfast or spoon it into tortillas for tacos, the Mexican Sweet Potato Hash is a bright, flavorful, and easy recipe to add to your weekly rotation. The combination of sweet, smoky and savory elements makes it a crowd-pleaser any time of day.