It’s Taco Tuesday folks, and to celebrate I decided to whip up this Sweet Potato Hash, toss it in a tortilla and seriously 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 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!
- 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 soyrizo
- 4 large eggs
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 or not 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!
♣ Vegetarian Option: This recipe is vegetarian when soyrizo is used. Omit the eggs on top to make the recipe vegan.
♦ Gluten Free Option: This recipe is gluten free. Always make sure the soyrizo or chorizo used is gluten free.
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