This sweet potato chorizo bowl is bold, grounding, and deeply satisfying. Potatoes fry directly in chorizo drippings, soaking up spice and richness, while eggs and fresh pico cut through with brightness. It’s a comfort bowl that eats like a full meal.

Featured Standouts

Chorizo

Chorizo provides a robust, spicy, and savory punch. Seasoned with paprika, chilis, garlic and other spices, the crumbled sausage infuses the dish with a distinct, smoky heat and depth of flavor that defines the entire experience. It’s the central protein that anchors the bowl.

Sweet Potato

Offering a crucial counterpoint to the chorizo’s heat, the cubed sweet potato is pan fried to a tender-crisp perfection. Its natural, earthy sweetness and soft texture blend seamlessly with the savory elements, providing balance and a wealth of nutrients.

Russet Potato

Adding a layer of comforting starch and bulk, the Russet Potato pieces are cooked until light and fluffy on the inside, with a slight caramelization on the exterior. It provides a neutral, grounding base that absorbs the flavors of the chorizo and blends with the sweetness of its counterpart, contributing a satisfying, classic potato texture.

Eggs

The dish is topped with perfectly cooked Eggs, providing richness and a creamy texture that binds the ingredients together. Whether scrambled, fried, or poached, the eggs elevate the bowl from a side to a complete, fulfilling meal, delivering essential protein and a final layer of savory goodness.

TIPS & TRICKS FOR THE BEST SWEET POTATO CHORIZO BOWL

Chorizo Preparation

Begin by placing the raw chorizo in the pan over medium heat. The goal is to slowly render out enough of its vibrant red-orange fat. This rendered fat is crucial for both cooking the potatoes and infusing them with the rich, smoky flavor of the sausage. Cook until the chorizo is fully crumbled and browned, then set aside, leaving the rendered fat in the pan.

Potato Consistency is Key

For uniform cooking and perfect browning, take the time to cut your potatoes into evenly sized cubes, roughly half an inch. This consistency ensures that every piece finishes cooking at the same time and achieves the desired crisp texture.

The Art of the Crisp Fry

Do not rush the cooking process for the potatoes. Add the diced potatoes to the rendered chorizo fat and spread them into a single, even layer. Cook over medium-high heat, resisting the urge to stir constantly. Allow them to sit and form a golden-brown, crispy crust before flipping. Continue this process, turning them every few minutes, until all sides are deeply browned and the center is tender. This slow, deliberate frying is essential for a truly great hash.

Pico de Gallo Seasoning

When preparing the fresh pico de gallo (tomato, onion, cilantro), season it lightly with salt just before serving. Excessive or early salting will draw water out of the tomatoes and make the pico watery.

Inclusive Adaptations

Meat Alternatives

The recipe is easily adaptable for dietary needs. Use high-quality soy-based or other plant-based chorizo products as a direct substitution for the pork or beef chorizo to make the dish vegetarian or vegan.

Texture Modification

For individuals who may have difficulty chewing, dice the potatoes into smaller, quarter-inch cubes. This reduces the cooking time and makes the final product softer and easier to eat.

Heat Sensitivity

For those sensitive to spicy foods, completely remove the jalapeño pepper from the pico de gallo or any other part of the dish. You can substitute it with a small amount of bell pepper for a similar crunch without the heat.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skillet

Knife

Cutting board

Bowl

Spatula

SIMILAR INGREDIENTS TO

Chicken and Cheese Enchiladas

BIRRIA BEEF TACOS

NOPALES (CACTUS) BREAKFAST TACOS

CARNE PICADA STEAK TACOS

ENJOY THIS RECIPE WITH

Taco Truck Green Sauce

LEMON SUNFLOWER DRESSING

CAROLINA REAPER RANCH DRESSING

Recipe

Marissa Bolden

Sweet Potato Chorizo Breakfast Bowl with Quick Pico

This sweet potato chorizo bowl is bold, grounding, and deeply satisfying. Potatoes fry directly in chorizo drippings, soaking up spice and richness, while eggs and fresh pico cut through with brightnes

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Servings: 2

Ingredients Method

Ingredients

  

• 8 oz Pork Chorizo
• 1 Sweet Potato peeled and cubed
• 1 Russet Potato cubed
• 2 Eggs whisked
• 1 Red Onion minced (for pico)
• 1 Jalapeño minced (for pico)
• 1/4 bunch Cilantro minced (for pico)
• 2 large Roma Tomatoes diced (for pico)
• Salt to taste
• Sour Cream for topping

Method

 

1. Cook Chorizo: Heat a skillet and cook the pork chorizo until the fat has rendered.
2. Fry Potatoes: Add the cubed sweet and russet potatoes to the skillet. Fry them until they are tender, crisp, and golden brown. Season with a pinch of salt.
3. Prepare Pico: In a separate bowl, quickly make the pico de gallo by mixing the minced red onion, jalapeño, cilantro, and diced tomatoes.
4. Cook Eggs: Cook the whisked eggs in the same skillet (after removing the chorizo/potato mixture) or separately, according to your preference (e.g., scrambled, fried).
5. Assemble: Build your bowl by layering the cooked potatoes, chorizo, and eggs. Top with a generous dollop of sour cream and a spoonful of the fresh pico.

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