Easy Mexican Sweet Potato Hash
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Soyrizo, bell pepper & onion are added to this delicious & easy Mexican Sweet Potato Hash recipe! It’s gluten free, vegetarian & made in only 30 minutes!
It’s Taco Tuesday folks, and to celebrate I decided to whip up this Sweet Potato Hash, toss it in a tortilla and get my grub on!
I totally understand if you’re drooling right now, because I am, and I literally just ate this taco about 3 hours ago!
This Mexican version of a sweet potato hash has everything you could want for breakfast, fresh bright veggies, spicy soy chorizo and sunny side up eggs, all in one dish, made in 30 minutes!
I used soy chorizo because it’s my favorite, but if you’re a fan of the traditional pork chorizo, by all means, toss it in there!
Sweet Potato Hash Ingredients
- 2 lbs sweet potatoes (diced)
- 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 soy chorizo
- 4 large eggs
Sweet Potato Hash Instructions
Bring a large pot of water to boil on the stove. Add the sweet potatoes to the water and boil 10-12 minutes, or until tender. Drain the sweet potatoes and set aside.
Heat the olive oil in a large skillet over medium high heat. Add the diced onion, red bell pepper and green bell pepper.
Saute 4-5 minutes, then add the garlic and sweet potatoes. Saute 3-4 minutes, then add the soyrizo.
Mix everything together and cook for another 4-5 minutes, reduce the heat to medium-low and crack the eggs on top of the sweet potato hash.
Cover with a lid and reduce heat to low, cook for another 5-6 minutes, remove the lid and serve.
I topped the dish with fresh chopped cilantro and grated chipotle cheddar cheese, YUM!
The option to put the sweet potato hash in a tortilla is totally up to you, but I’m not going to lie, this dish as a breakfast taco is pretty much the best thing ever!
For more taco goodness, check out these popular taco recipes!
- Buffalo Cauliflower Tacos
- Carne Asada Tacos
- Instant Pot Pulled Pork Tacos
- Vegetarian Butternut Squash Tacos
- Slow Cooker Chipotle Honey Pulled Pork Tacos
Easy Mexican Sweet Potato Hash
Ingredients
- 2 lbs sweet potatoes, small dice
- 2 tbsp olive oil
- 1 cup onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 4 cloves garlic, minced
- 12 oz soyrizo
- 4 large eggs
Instructions
- Bring a large pot of water to boil on the stove.
- Add the sweet potatoes to the water and boil 10-12 minutes, or until tender.
- Drain the sweet potatoes and set aside.
- Heat the olive oil in a large skillet over medium high heat.
- Add the diced onion, red bell pepper and green bell pepper.
- Saute 4-5 minutes, then add the garlic and sweet potatoes.
- Saute 3-4 minutes, then add the soyrizo.
- Mix everything together and cook for another 2-3 minutes, reduce the heat to medium-low and crack the eggs on top of the sweet potato hash.
- Cover with a lid and reduce heat to low, cook for another 4-5 minutes, remove the lid and serve.
Nutrition Facts
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3 Comments on “Easy Mexican Sweet Potato Hash”
Well look at that at first glance I thought it must have enchilada sauce but no! Looks yummy as almost every recipe you post ( saying almost because some i may not try do to ingredients however they do look good. THANK YOU FOR SHARING! You make me almost want to cook again. trying to come up with healthier choices and quick makes me go oh no. Does the soyriso have a texture like the imitation ground beef from the freezer section (morning star farms grillers crumbles I do like that stuff. I make a mean cheese burger crock pot soup with it.