This for Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs is made entirely in the oven baked instead of fried, so it’s healthier and easier to clean up!
I love me a sweet potato. They’re incredibly nutritious, with loads of fiber, antioxidants, manganese, and vitamins A + C. Plus, they can do everything a regular potato can do, but more (hello sweet potato PIE).
How is this Sweet Potato Hash Made?
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.
How are the Eggs Cooked?
Once the sweet potatoes are browned and crisp, crack a few eggs on top, then back to the oven until they’re just cooked through. The whites will spread around the sweet potatoes, getting crackly and lacy, while the yolks set to a perfect runny consistency – or whatever level of “doneness” you prefer. Sprinkle with chopped scallions and the deed is done, although a generous dash of sriracha is highly recommended.
There’s no need for toast with this sweet potato hash so that means the entire meal is gluten free. It’s fabulous as an indulgent brunch, but it’s actually pretty healthy too (Paleo friendly!). This recipe serves two, but can easily be scaled up to serve more.
One Year Ago: Baked Shrimp Scampi; Roasted Butternut Squash with Goat Cheese, Hazelnuts, and Lime
Two Years Ago: How to Make Pie Crust from Scratch, Chicken Pot Pie
Three Years Ago: All of the Food in New Orleans
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!
- 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
- 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.
- Serving Size: 2
Keywords: easy, baked, sweet potato, chorizo, hash, eggs, breakfast, brunch, sheet pan, healthy, paleo