If you like spicy food with a lot of flavor that’s also healthy, you have to give this sweet potato chorizo hash recipe a try!

It is my latest breakfast obsession.

(If you’ve been around a while, you know that my other breakfast obsession is this Sweet Potato Breakfast Casserole I love just as much.)

This recipe came to be after I found some chorizo marked down at the grocery store. (Aren’t those shopping trips the best!) Surprisingly, it was the first time I had ever purchased chorizo. In fact, I don’t know if I had ever even tried it before.

Did you know you can even make your own chorizo? I have this recipe for chorizo saved on my Pinterest to try! Great way to enjoy it if you are on a Whole30 or eating Paleo and need to avoid some of the ingredients you normally find in it.

Back to breakfast. I know my love of sweet potatoes and we eat a lot of eggs for breakfast so I couldn’t go wrong if I put it all together with some bell peppers and onions. A perfect and flavorful dish!

I make this dish roasting cubed sweet potatoes in the oven. You could also dice the sweet potatoes and cook them in a skillet. Since I make the sweet potatoes in bulk (I fill up a jelly roll pan), the oven works best. (I’ve even done it on broil when I don’t want to heat up the house as much. I just have to watch them more closely so they don’t get scorched.)

Time Saving Tip: Roast a ton of sweet potatoes at the beginning of the week and then for the other breakfasts, just grab out and reheat in a skillet with the also already cooked bell peppers, onions, and chorizo while you are cooking the eggs and breakfast will be done in 5 minutes.

You could prep everything completely and divide into breakfast size portions and store in the fridge (I’ve done this many times) but let’s admit that freshly cooked eggs are better than reheated ones! 😉

I added okra I roasted with the sweet potatoes to this breakfast bowl!

Sweet Potato Chorizo Hash Ingredients:

• Sweet potatoes
• Chorizo
• Onion
• Bell Peppers (Feel free to swap these for something else. I think broccoli, brussel sprouts or even cabbage would be yummy!)
• Fresh garlic
• Eggs

Some of my family are not fans of sweet potatoes. You can swap sweet potatoes for roasted white potatoes, hash browns, or even tater tots!

Sweet Potato Chorizo Hash Recipe

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Originally published June 3, 2015. Updated August 3, 2020.

Be sure to check out these other posts for more breakfast ideas:

Aren’t easy breakfasts the best? Especially ones you can make ahead. These easy strawberry overnight oats fit both of those criteria. Not only that, this recipe is healthy and easy to customize with what you have on hand.

If you have yet to jump on the overnight oats bandwagon, this is the one to try! Strawberry is one of my top two flavors. I’ll have to share the other recipe soon!

What are overnight oats? They are oats that are mixed with some combination of milk and yogurt with an assortment of add-ins. You store them in the refrigerator at least over night and up to 5 days.

I make and store my overnight oats in wide mouth 8 ounce mason jars.

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Strawberry Overnight Oats

INGREDIENTS:

• Old Fashioned Rolled Oats
• Milk, dairy or dairy free
• Yogurt, dairy or dairy free
• Sweetener of choice: maple syrup, honey, stevia
• Salt, a pinch
• Strawberries
• Vanilla, a drop
• Add ins: Chia seeds, ground flax seed, maca powder etc

INSTRUCTIONS:

1. 1. Set out your mason jars. You can make enough for 5 days at a time.
   2. Put the rolled oats into each jar.
   3. Then add a pinch of salt and whatever add ins you are going to use. Remember that these add ins are all completely optional. Use what you have or like!
      Some ideas:
      Small amount of maca powder (1/4-1/2 teaspoon)
      Ground flax seed (1/2-1 teaspoon – you will definitely taste the flax so make sure you actually like the flavor. If you enjoy the nutty flavor, feel free to add extra.)
      Chia seeds. Between 1 and 3 teaspoons.
   4. Add the yogurt and milk. Stir. (This recipe will fill the jars, so you’ll want to be sure to stir at this point so that you can stir in the berries without making a mess.)
   5. Add the sweetener of choice, a drop of vanilla extract, and chopped strawberries. Stir.
   6. Put on the lids and store in the refrigerator.
   7. I always stir mine in the morning before eating.

TIPS:

Jars:
These are the jars that I use. (My favorites to use for many things!) If you decide to increase the amount of oats in a serving, you will need to use a larger mason jar.

Quantity of oats:
Most recipes for overnight oats call for 1/2 cup of oats per serving. With the yogurt and fruit added in, that is just way too big of a serving for me. I prefer having more liquid to oats – the texture is better for me and I don’t find is as heavy. I find the 1/4 cup of oats to be the perfect amount, but feel free to adjust to 1/3 if you want.

Yogurt:
I use my homemade yogurt recipe, not strained, and use 1/2 cup. If you use a Greek style yogurt, you will want to decrease the yogurt and increase the amount of milk.

Milk:
You can use dairy, almond, coconut etc! Whatever you have or like. When using plain regular yogurt, add 1-2 tablespoons of milk. If using Greek yogurt, be sure to use less yogurt and increase the milk. The oats will soak up some of the liquid as the jars sit in the fridge.

Sweetener:
I always use a small pinch of stevia. If using honey or maple syrup use 1/2-3 teaspoons. This depends on how sweet you like your breakfasts.

Add ins:
I love to use chia seeds, when I have them. I also add a little maca and ground flax. Both of those items have a strong flavor, so feel free to leave them out if you don’t enjoy or already have. I’m all about using what is already in your pantry instead of spending more money.

This exact recipe is also great to use with blueberries or peaches! Those are always so flavorful the months they are in season. There are just so many ways you can tweak this recipe to make it right for your family!

What are your favorite healthy make ahead breakfasts? I love these strawberry overnight oats and also this gluten free and dairy free breakfast casserole!