Golden and Sweet Potato Hash Browns with Vegan Chorizo: The Ultimate Savory Vegan Breakfast

There’s something undeniably comforting about a skillet of crispy, golden hash browns. That satisfying crunch gives way to a soft, savory interior, making it the undisputed champion of a hearty breakfast. But what if we could elevate this classic dish into a complete, protein-packed, and explosively flavorful meal? Enter this recipe for Golden and Sweet Potato Hash Browns with Vegan Chorizo.

This dish is a masterpiece of texture and taste. The humble potato is transformed into a crispy, caramelized foundation, while the vegan chorizo brings a smoky, spicy, and savory depth that rivals its pork-based counterpart. It’s a vibrant, satisfying, and 100% plant-based breakfast that will delight vegans and carnivores alike.

Why This Recipe Works

This isn’t just a simple pile of fried potatoes. The combination of ingredients and technique is what sets it apart:

• The Perfect Potato Blend: Using both starchy russet potatoes and sweet potatoes creates a perfect balance. The russets break down and become incredibly crispy on the outside, while the sweet potatoes add a subtle sweetness and beautiful color that contrasts the spicy chorizo.
• Spicy, Smoky Protein: Vegan chorizo, typically made from soy or peas, is seasoned with paprika, vinegar, and chili. It crumbles beautifully and infuses the entire dish with its robust flavor, eliminating the need for any meat.
• The Crispy Factor: The key to truly crispy hash browns is removing excess starch and moisture. We achieve this through a simple but crucial step: soaking and drying the potatoes.
• A Complete Meal in One Skillet: With potatoes, plant-based protein, and peppers all cooked together, this dish is nutritionally balanced and incredibly convenient. It’s perfect for a weekend brunch centerpiece or a make-ahead breakfast for the week.

Ingredients & Substitutions

The Potato Base

• 1 large russet potato (about ½ lb): Its high starch content is essential for creating a crispy, cohesive hash brown. Substitute: Yukon Gold potatoes.
• 1 large sweet potato (about ½ lb): Adds sweetness, nutrients, and color. Substitute: another russet potato for a more traditional hash.
• 1 small yellow onion, diced: Provides a savory-sweet aromatic base.
• 1 bell pepper (any color), diced: Adds a fresh, sweet crunch and color.
• 3-4 tbsp neutral high-heat oil: Avocado oil, grapeseed oil, or refined coconut oil are best for high-heat frying. Avoid olive oil for this, as it has a lower smoke point.

The Flavor Powerhouses

• 4 oz (½ package) vegan chorizo: Brands like Soyrizo, Trader Joe’s, or Upton’s Naturals are widely available.
• 3 cloves garlic, minced: For essential pungent, aromatic flavor.
• 1 tsp smoked paprika: Enhances the smoky notes of the chorizo.
• ½ tsp cumin: Adds a warm, earthy depth.
• Salt and black pepper to taste

For Serving (Optional but Recommended)

• Fresh cilantro or parsley, chopped
• Sliced avocado
• Vegan sour cream or cashew cream
• Hot sauce or salsa
• A squeeze of fresh lime juice

Step-by-Step Instructions

Step 1: Prepare the Potatoes (The Most Important Step!)

1. Peel both the russet and sweet potatoes. Grate them using the large holes of a box grater or the grating attachment of a food processor for speed and uniformity.
2. Place the grated potatoes in a large bowl of cold water. Swirl them around with your hand to rinse off the excess surface starch. This prevents gummy hash browns.
3. Drain the potatoes and then place them in the center of a clean, thin kitchen towel or a few layers of cheesecloth. Gather the edges of the towel and twist it over the sink, squeezing with all your might to wring out every last drop of water. This is the absolute secret to crispy hash browns.

Step 2: Sauté the Aromatics and Chorizo

1. In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon of oil over medium heat.
2. Add the diced onion and bell pepper. Sauté for 5-6 minutes, until they begin to soften.
3. Add the vegan chorizo, breaking it up with your spoon. Cook for another 4-5 minutes until it’s heated through and fragrant.
4. Add the minced garlic, smoked paprika, and cumin. Stir for 30 seconds until fragrant. Transfer this entire mixture to a clean bowl.

Step 3: Cook the Hash Browns to Perfection

1. In the same skillet, heat the remaining 2-3 tablespoons of oil over medium-high heat.
2. Add the dried, grated potatoes to the hot skillet. Spread them out in an even layer and press them down with a spatula. Do not stir for the first 5-7 minutes! Let them cook undisturbed to form a golden-brown crust on the bottom.
3. Season generously with salt and pepper.
4. After a crust has formed, use the spatula to flip sections of the hash browns over. It’s okay if it breaks up—this isn’t a single pancake. Continue cooking for another 5-7 minutes, pressing down occasionally, until most of the potatoes are crispy and cooked through.

Step 4: Combine and Serve

1. Reduce the heat to medium. Add the cooked chorizo and vegetable mixture back into the skillet with the crispy potatoes.
2. Gently toss everything together and cook for another 2-3 minutes to allow the flavors to meld and for everything to heat through evenly.
3. Taste and adjust seasoning with more salt or pepper if needed.
4. Serve immediately, garnished with fresh cilantro, avocado slices, and a dollop of vegan sour cream.

Chef’s Notes & Troubleshooting

• For Extra Crispy Hash Browns: After squeezing the potatoes, spread them on a baking sheet and place them in a 350°F (175°C) oven for 10 minutes to further dehydrate before frying.
• Don’t Crowd the Pan: If your skillet is small, cook the potatoes in two batches. Overcrowding will steam them instead of frying them, leading to soggy results.
• Make it Ahead: You can grate and soak the potatoes the night before. Keep them submerged in water in the refrigerator, then drain and dry thoroughly before cooking.
• Not Crispy Enough? The heat might be too low. Potatoes need a sufficiently hot pan to fry correctly instead of steaming.

The Nutritional Bonus

This dish is not only delicious but also packed with nutritional benefits:

• Sweet Potatoes: A powerhouse of beta-carotene (Vitamin A), fiber, and vitamins C and B6.
• Russet Potatoes: Provide potassium, Vitamin C, and complex carbohydrates for sustained energy.
• Vegan Chorizo: A great source of plant-based protein and iron, without the saturated fat of traditional chorizo.

This Golden and Sweet Potato Hash Browns with Vegan Chorizo recipe is more than just breakfast; it’s a statement. It proves that plant-based eating can be hearty, deeply flavorful, and incredibly satisfying. It’s the perfect dish to share with friends and family, proving that sometimes, the best things come from a single, sizzling skillet.