This quick and easy recipe for Sheet Pan Sweet Potato + Chorizo Hash with Runny Eggs is baked instead of fried, so it’s healthier and easier to clean up! This post is sponsored by the North Carolina Sweet Potato Board, but as always, opinions are 100% my own.
I love me a sweet potato. They can do everything a regular potato can do, but more (hello sweet potato PIE). They’re incredibly nutritious, with loads of fiber, antioxidants, manganese, and vitamins A + C. Not to mention, despite their name and sweet flavor, these babies are naturally low in calories and low on the glycemic index. Could sweet potatoes be the perfect food? The possibility is real.
This recipe was inspired by one of the oldest, most popular, and personal favorites on the blog – my Sweet Potato and Bacon Hash with Crispy Fried Eggs. This time around I swapped out the bacon for Spanish chorizo, which has an irresistibly smoky, tangy, and meaty flavor. But more importantly, I updated the cooking method to make it way, way easier.
Rather than sautéing everything on the stovetop, this time it’s all going into the oven instead. One sheet pan means less clean-up, and baking means more idle time, so this one is a win-win-win. The chorizo and sweet potatoes get tossed with a diced onion and a little bit of olive oil, salt, pepper, and smoked paprika, then they go straight into the oven. Rather than having to babysit the stove, you can sip your coffee and read the paper, or better yet, make a batch of bloody maries and invite over a few of your favorite friends.
Once the sweet potatoes are browned and crisp, we’ll crack a couple eggs on top, then it’s back to the oven for just a few more minutes. The whites spread around the sweet potatoes, getting crackly and lacy, while the yolks set to a perfect runny consistency. Sprinkle with some chopped scallions and the deed is done, although a generous squirt of sriracha certainly doesn’t hurt (and is highly recommended).
There’s no need for toast with this recipe, making it delightfully gluten free. It’s fabulous as an indulgent brunch, but it’s actually pretty healthy too (and Paleo friendly!). This recipe serves two, but can easily be scaled up to serve more.
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This quick and easy recipe for Sheet Pan Sweet Potato + Chorizo Hash with Runny Eggs is baked instead of fried, so it’s healthier and easier to clean up!
Ingredients
- 3 ounces Spanish chorizo, diced
- 1 medium onion, any color, diced
- 3 medium sweet potatoes, diced
- 1 heaping teaspoon salt, plus more to taste
- freshly cracked pepper to taste
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- 4 eggs
- 3 scallions, thinly sliced
Instructions
- Preheat the oven to 425 F degrees. Line a large sheet pan with parchment.
- Combine chorizo, onion, and sweet potatoes with 1 teaspoon salt, pepper to taste, and olive oil. Toss to coat, then spread out into an even layer on the pan.
- Bake for about 15 minutes. Stir, then bake for another 15-20 minutes, or until browned and crisp.
- Carefully crack the eggs over the hash, being sure to leave a bit of room around each one. Season each with a little bit of salt and pepper.
- Bake until the whites are set but the yolks still runny, about 10 minutes.
- Sprinkle with scallions and serve immediately.
Nutrition
- Serving Size: 2
Keywords: easy, baked, sweet potato, chorizo, hash, eggs, breakfast, brunch, sheet pan, healthy, paleo
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
“The North Carolina Sweet Potato Board” — sounds like a sponsor of Prairie Home Companion. Too cute. This looks amazing, especially with that drizzle of sriracha, and I love the idea of making hash in the oven.
Prairie Home Companion! Haha, that gave me a true lol chuckle.