My Soyrizo & Sweet Potato Hash is the perfect way to start your day! It has everything you need — lots of protein, a healthy carb, incredible flavor, and even some greens! It’s filling, delicious, and packed with nutrients.
Soyrizo (or soy chorizo) and sweet potatoes are two of my favorite foods, and they are amazing when put together in one dish. My husband and I used to go to a local restaurant, Privateer Marketplace & Wine Bar, for brunch on the weekends. They offered a couple of different vegan options. One was a delicious, sweet potato hash which I ordered often. On the menu, they also had a soyrizo bowl, which if you left off a couple of the items (I think probably egg and cheese, but I don’t remember for sure) it was also vegan.
Sometimes, instead of the hash, I would order the soyrizo bowl. Then one day, I had the brilliant idea of getting them to combine the two. It made the perfect breakfast, and even came with a delicious, housemade vegan crema.
Sadly, the restaurant didn’t have a huge brunch crowd (brunch was fairly new to their concept) and eventually they said no more. Now that I don’t get to go there every week, I sometimes have to recreate my combination of their creations at home. I don’t remember everything that was or wasn’t in their version, and sometimes my ingredients vary. Depending on what’s in my fridge, I may add in extra veggies. This version, however, includes all the necessities. Including my own Cheezy Garlic Crema, which I created for this dish.
Last time I made this I did something incredible with the leftovers. There was only about one serving left, but I had two mouths to feed, so I scrambled it up with some JUST “egg” and wrapped it into flour tortillas (gluten-free for the hubs, of course). OMG, they were BOMB, and such a great way to make a small amount stretch into two servings.
If you’ve also made and enjoyed this hash, please let me know! Leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis.
Soyrizo & Sweet Potato Hash
Ingredients
- 1 lb sweet potatoes, peeled and cut in a medium dice I use yams (the orange ones) but yellow sweet potatoes would be good too!
- olive oil for cooking
- 3/4 cup onion, diced small
- 3/4 cup red bell pepper, diced small
- 4 oz white mushrooms, sliced thin
- sea salt to taste
- 6 oz soyrizo (soy chorizo) half of a standard sized package
- 4 oz can diced green chilies drained well and blotted dry
- 1 cup cooked black beans drained and rinsed (canned are fine)
- 1 cup (packed) fresh spinach
- ground black pepper to taste
Optional For Topping
- Cheezy Garlic Crema
- 1 avocado sliced
- favorite hot sauce I use sriracha!
- 1 green onion chopped
- cilantro whole leaves or chopped small
Instructions
- Bring a medium pot of water to boil. Add the diced potatoes and boil for four to five minutes. You should be able to pierce the potatoes with a fork but they should still have a bit of resistance.
- Drizzle a large skillet (I use a cast iron) with oil and heat over medium heat. Once hot, add the sweet potatoes. Sauté the potatoes until soft and all sides are lightly browned. Transfer potatoes to a clean towel.
- Wipe your skillet clean and lightly drizzle with more oil. When the oil is hot, add the onions, bell pepper, and mushrooms. Sprinkle veggies with salt and sauté until softened.
- Add the soyrizo to the skillet with the veggies, adding more oil if needed. Cook, stirring occasionally, until the soyrizo has browned. Stir in the green chilies and the black beans.
- Next, return the potatoes to the skillet and add in the spinach. Sauté until the spinach is wilted and the potatoes are reheated. Season with salt and pepper.
- If desired, dress individual servings with my recommended toppings; Cheezy Garlic Crema (created for this dish!), your favorite hot sauce, avocado slices, and green onions or cilantro. Enjoy!