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Kale and Sweet Potato Hash with Chorizo

Author: Louisa Clements
5 from 3 votes
Start your day off on the right foot with breakfast hash. This version is made with kale, sweet potato and chorizo and topped with eggs.
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Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
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Servings: 4


  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 4 oz /115 g cured chorizo, finely diced
  • 1 large yellow potato, diced
  • 1 medium sweet potato, diced
  • ½ tsp salt, divided
  • 1 tomato, diced
  • 3 cups finely chopped packed kale
  • 4 eggs


  • Heat a large non-stick frying pan over medium heat. Add 1 tbsp of oil, onion and chorizo. Cook until onion is browned and chorizo is starting to crisp, about 5 minutes. Using a slotted spoon, remove and set aside.
  • Return pan to the heat, add remaining oil, potatoes, sweet potatoes and ¼ tsp salt. Cook, stirring occasionally until potatoes are tender and have browned, about 10-12 minutes.
  • Add tomato, kale and remaining ¼ tsp salt. Cook another 3 minutes until kale is wilted. Return onion and chorizo to pan, stir to combine and create 4 wells in the hash. Crack eggs into wells, reduce heat to low, cover and cook until eggs are set, about 6-8 minutes.
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