BROCCOLI–SWEET POTATO HASH
This recipe makes a great breakfast, lunch, or dinner dish and is complemented wonderfully by the addition of eggs (as you can see in the variation below). There’s something so enduringly satisfying about the combination of sweet potato, sweet broccoli, and spicy chorizo. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 tablespoons (30 ml) grass-fed butter or ghee
½ onion, diced
1 garlic clove, minced
2 small sweet potatoes, peeled and diced
½ pound chorizo or Italian sausage
1 small head broccoli, finely chopped
- In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the sweet potatoes, and cook for another 5 minutes.
- Add the chorizo, break it up with a wooden spoon, and increase the heat to medium-high. Cook until the meat is no longer pink and bits of it begin to get crunchy and browned, another 5 minutes.
- Add the broccoli and stir. Cook for 5 more minutes, and serve hot.
VARIATION 1 BREAKFAST BROCCOLI HASH: Serve with fried eggs. Crack them right into the pan you used for the hash, and cook on one side until the white is no longer runny. Carefully flip and cook for a minute or two on the other side, depending on how done you want the yolk.
VARIATION 2 GROUND BEEF–BROCCOLI HASH: Swap the chorizo or sausage for ground beef (the cook time should be about the same). Chorizo and Italian sausage are both on the spicy side, so swapping them out for ground beef will make this dish a bit milder.
PREP TIP: Dice your sweet potatoes as soon as you bring them home from the store; cutting them is often the most time-consuming part of any recipe that calls for sweet potatoes.
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- Frittata of Carrot, Broccoli & Tomatoes
- Blueberries & Raspberries pancakes
- Matcha Pineapple Mango Smoothie
Broccoli-sweet potato hash is a hearty one-pan breakfast-for-dinner built on crispy-edged sweet potatoes, crumbled chorizo, and finely chopped broccoli. The chorizo renders out and seasons everything in the pan, so you barely need anything else. It's colorful, filling, and ready in about 25 minutes.
Pro Tips
- Dice the sweet potatoes small and give them the full 5 minutes before adding the chorizo — they need the head start to get tender.
- Crumble the chorizo with a wooden spoon as it cooks and let it get properly crispy at the edges; those bits are the best part.
- Add the broccoli at the very end so it stays bright green and just-tender rather than olive-drab and soft.
- Breakfast eggs on top turn this into a complete plate — a fried egg per serving is the classic move.
Frequently Asked Questions
Can I use regular sausage instead of chorizo?
Yes — Italian sausage works beautifully. Chorizo just adds that smoky paprika heat that makes the hash distinctive.
How do I get crispy sweet potatoes?
Don't stir too often. Let the cubes sit undisturbed against the hot pan so they develop golden, crunchy edges before you toss them.
Is this hash Paleo?
Yes — sweet potatoes, broccoli, onion, chorizo, and cooking fat. Choose a sugar-free, filler-free chorizo for strict compliance.
Does it keep for leftovers?
Up to 3 days in the fridge. Reheat in a hot skillet to re-crisp — the microwave will make it soft.
Recipe Card
Ingredients
Method
- In a large saucepan over medium heat, melt the butter.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the sweet potatoes, and cook for another 5 minutes.
- Add the chorizo, break it up with a wooden spoon, and increase the heat to medium-high.
- Cook until the meat is no longer pink and bits of it begin to get crunchy and browned, another 5 minutes.
- Add the broccoli and stir.
- Cook for 5 more minutes, and serve hot.
