A little spicy, a little sweet, and a whole lot of deliciousness; this chorizo sweet potato breakfast hash is a fiesta for your taste buds without the guilt!
While I’m always on the hunt for new, healthy recipes to try, they also have to be user-friendly. Living on a college student’s budget in a small apartment, and now in post grad life, meals have always had to be affordable, easy to make, and good for leftovers! This sheet pan breakfast covers all the bases, and tastes great!
I originally found this recipe on Pinterest while searching for easy sheet pan dinners. I have since modified that recipe to substitute in sweet potatoes, simplify the ingredients, and reduce the portions to feed 2. The leftovers keep great to be reheated later, or make an amazing filling for sweet potato black bean tacos!
The key players in this meal for me are the sweet potato, chorizo sausage, and avocado. The three work together to form the perfect savory combination of sweet and spicy! They’re also the source of most of you’re macro-nutrients in this dish: healthy carbs from the sweet potatoes, healthy fats from the avocado, and protein from the sausage. Not to say the peppers -and in the original, jalapenos- aren’t good, but I don’t always have those to hand and I don’t notice a huge difference without them.
So without further ramblings, enjoy this delicious breakfast hash!
What You’ll Need
- 1 Sweet Potato
- 1 lb ground Chorizo meat
- 1/2 Avocado
- Red and Green Pepper
- 1 Tablespoon Olive Oil
- Lime Juice
- Salt and Pepper
- Pre-heat your oven to 350°. Toss your chopped sweet potato and peppers in olive oil and spread them evenly over a small-medium pan. Sprinkle with salt and pepper to taste. [ProTip: If you’re chopping challenged like me, here’s the best way I’ve found to chop a sweet potato! First, chop off the ends and cut the potato in 2 lengthwise. Slice up the halves in 1/4-1/2 inch wedges. Dice each wedge into 2-4 pieces to get your preferred size.]
- Pinch off bits of thawed chorizo meat and nestle between the sweet potatoes and peppers. I typically use about 1/4lb per sheet.
- Bake for 25 minutes, or until potatoes are soft and browning.
- Squeeze lime juice over entire pan and top with diced avocado.