Sweet Potato Chorizo & Egg Skillet

12 Dec

Sweet Potato Chorizo & Egg Skillet is this simple man`s plan for what was on the menu at breakfast this morning. Although we had this to start the day don`t feel obligated to limit it  just to breakfast. lunch or dinner with a side salad would be pretty awesome.
Here`s what you`ll need. 2 servings
Sweet Potatoes 2 medium- peeled, 1/2 inch dice.
Spanish Chorizo- 4oz sliced & diced. (Mexican Chorizo would work beautifully as well)
Jalapeño Chile- 1-2 seeded, finely chopped
Onion- 1/4 medium size diced
Cilantro- chopped
Eggs-2, however you like them
Prep the potatoes, chorizo, onion & chiles. Heat a skillet over medium high & add a touch of olive oil.

 

Prepped & ready for the pan.

 

 

 

 

Add the chorizo and cook for a couple of minutes until some of the oil is released.

 

 

 

Add the onions & chiles stirring occasionally until they start to soften, 2-3 minutes. Remove from the pan, drain any excess fat leaving 1 tablespoon.

 

Salt & pepper the sweet potatoes, add to the pan and cook until browned, stirring occasionally.  Add the chorizo mixture back into the pan with  the cooked sweet potato, toss & turn the heat down to low. In the meantime cook the eggs to your preference.

 

 

Divide the sweet potato mix between 2 plates, top with the eggs & garnish with the chopped cilantro. Serve your Sweet Potato & Egg Skillet!!

Sweet Potato Chorizo & Egg Skillet

Sweet Potato Chorizo & Egg Skillet

Ingredients

  • 2 Servings
  • Sweet Potatoes 2 medium- peeled, 1/2 inch dice.
  • Spanish Chorizo- 4oz sliced & diced. (Mexican Chorizo would work beautifully as well)
  • Jalapeño Chile- 1-2 seeded, finely chopped
  • Onion- 1/4 medium size diced
  • Cilantro- chopped
  • Eggs-2, cooked however you like them.

Instructions

  1. Prep the potatoes, chorizo, onion & chiles.
  2. Heat a skillet over medium high & add a touch of olive oil.
  3. Add the chorizo and cook for a couple of minutes until some of the oil is released.
  4. Add the onions & chiles stirring occasionally until they start to soften, 2-3 minutes. Remove from the pan, drain any excess fat leaving 1 tablespoon.
  5. Salt & pepper the sweet potatoes, add to the pan and cook until browned, stirring occasionally.
  6. Add the chorizo mixture back into the pan with the cooked sweet potato, toss & turn the heat down to low.
  7. Cook your eggs to your preference.
  8. Divide the sweet potato mix between 2 plates, top with the eggs & garnish with the chopped cilantro.
  9. Serve your Sweet Potato & Egg Skillet!!
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7 thoughts on “Sweet Potato Chorizo & Egg Skillet

    • Katie, thanks so much for your support & comments!! Please let me know your thoughts! Sweet potatoes are so good, I switch them out for white potatoes all the time, are so much healthier!

  1. Making it right now- didn’t have chorizo so used a bit of bacon to flavor the onions and sweet potato- but I’m killing the sweet potatoes- they are burned but not cooked thru- maybe I don’t have the patience- what heat do you cook them on and how long should it take?

    • Maybe you can boil the sweet potatoes just a couple of minutes? Not too soft ! Drain and add following the instructions , I do this with potatoes too.

    • High Sheila, medium to medium high, stirring fairly often but as another commented you can boil them 1st for a couple of minutes, then continue after they are well drained.
      Thanks so much!!

  2. Can’t wait to try this one. I will use the farm chorizo should be great. I love the photos you are using and the recipes are great. Keep up the good work. Thank You!

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