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Chorizo Sweet Potato Skillet with Eggs Recipe

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4 from 62 reviews

Chorizo Sweet Potato Skillet is a hearty and flavorful breakfast, brunch, or breakfast-for-dinner dish made with spicy pork chorizo, tender diced sweet potatoes, and sautéed onions and bell peppers. This naturally gluten-free and flexible recipe is topped with eggs for added protein and garnished with fresh cilantro and optional toppings like cheese or salsa, making it a satisfying and comforting one-pan meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 8 ounces pork chorizo sausage, removed from casing (may substitute with another type of sausage; if using lean sausage like turkey sausage you’ll need to add more oil)

Vegetables

  • 4 cups small diced sweet potato, in 1/2-inch cubes (peeled or unpeeled)
  • 1 large yellow onion, finely diced (sweet Vidalia or white onion may be substituted)
  • 1 green bell pepper, optional, seeded and diced small (substitute with any bell pepper color, roasted poblano, diced jalapeno, or serrano pepper for heat)

Seasonings & Oils

  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon cumin, optional and to taste
  • 1 to 2 tablespoons olive oil, or as needed

Eggs & Garnish

  • 2 to 4 large eggs, optional and as desired
  • Fresh cilantro, finely minced, optional for garnish

Instructions

  1. Cook the chorizo: Heat a large stainless steel or cast iron skillet over medium-high heat, add the chorizo sausage (removed from casing), and cook for 4-5 minutes, breaking it up with a spoon as it cooks. Once browned and fully cooked, transfer the chorizo to a plate with a slotted spoon, leaving the rendered fat in the skillet.
  2. Sauté the vegetables: Add the diced sweet potatoes, onion, and bell peppers (if using) to the skillet with the chorizo fat. Season with salt, black pepper, and optional cumin. Cook, stirring occasionally, until the sweet potatoes are fork tender, about 12-15 minutes. Add olive oil if the mixture looks dry during cooking.
  3. Combine chorizo and veggies: Return the cooked chorizo to the skillet with the sweet potato mixture and stir well to combine all the ingredients thoroughly.
  4. Cook eggs (optional): If adding eggs, crack them directly on top of the mixture, cover the skillet with a lid, and cook for 2-3 minutes until eggs are set to your liking. Alternatively, scramble the eggs by cracking them over the skillet and stirring them into the mixture with a spatula.
  5. Finish and serve: Taste and adjust seasonings as desired. Optionally sprinkle with fresh cilantro for garnish. Serve with sides like beans, feta or cotija cheese, pico de gallo, diced tomatoes, fresh herbs, salsas, or pickled vegetables for extra flavor.

Notes

  • Use small 1/2-inch cubes for sweet potatoes to ensure they cook evenly with other vegetables.
  • If using cooked or canned peppers, add them in the last 3 minutes just to warm through, avoiding overcooking.
  • Substitute the chorizo with other sausage types if preferred; for leaner sausages, increase the olive oil to prevent dryness.
  • This recipe is naturally gluten-free.
  • Eggs can be cooked sunny-side up or scrambled according to preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://dishiary.com/chorizo-sweet-potato-skillet-with-eggs-recipe/