Sheet Pan Sweet Potato and Chorizo Hash
This Sweet Potato and Chorizo Hash is an easy one-pan breakfast that's smoky, hearty, and full of flavor. The sweet caramelized potatoes, crisp chorizo and runny eggs all bake together on a sheet pan for a simple, hands-off meal that's perfect for lazy weekends or brunch with friends.
This is an awesome recipe because it's made entirely on a sheet pan, so it's super easy and the cleanup is a breeze!
It was inspired by my sweet potato and bacon hash, but I swapped out the bacon for Spanish chorizo to give it even more flavor. And instead of cooking it on the stovetop, it's all done in the oven so it's mostly hands off.
Rather than having to babysit the stove, you can sip your coffee and relax!
Because everything gets cooked on the sheet pan in the oven, the only thing to watch is the timing.
First, 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 to brown.
The chorizo releases tons of smoky, salty, tangy flavor that's absolutely perfect with the creamy caramelized sweet potatoes.
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.
Finish with some chopped scallions or herbs for freshness, and that's it!
Want more yummy egg recipes? Try my classic Eggs in Purgatory this rustic Butternut Squash Frittata with Bacon, Kale and Goat Cheese or hearty Huevos con Chorizo.
Why This Recipe Works
- Everything cooks on one pan, making prep and cleanup easy.
- Spanish chorizo adds a smoky, spicy flavor that complements the sweetness of the potatoes.
- The oven method keeps it mostly hands-off while delivering perfectly crisp edges.
Ingredient Notes
Chorizo - Look for Spanish chorizo, which is a cured salami that adds rich, smoky, and slightly tangy flavor. Avoid using a fresh sausage like Mexican chorizo and other Latin American varieties, as it will render too much fat and change the texture.
Sweet Potatoes - Choose firm, smooth sweet potatoes without blemishes. Their natural sweetness balances the salt and spice from the chorizo. Cut them into evenly sized cubes for even cooking.
Paprika - Use Spanish smoked paprika for an extra layer of smoky flavor, or sweet paprika if you prefer something milder.
Scallions - Add freshness and a bit of bite to balance the richness. You can swap or add chopped cilantro or parsley as well.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large sheet pan
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs or spatula
How to Make Sweet Potato Chorizo Hash
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Combine the diced chorizo, onion, and sweet potatoes in a large bowl. Add paprika, 1 teaspoon of salt, pepper to taste, and a drizzle of olive oil. Toss to coat, then spread everything in an even layer on the pan.
Pro Tip: Cut the sweet potatoes into small, even cubes (around ½ inch) to ensure they roast evenly and get nicely caramelized.
- Roast for about 15 minutes, then stir and roast for another 15-20 minutes, or until the potatoes are browned and crisp around the edges.
- Carefully crack the eggs directly over the hash, leaving a bit of space between each. Season lightly with salt and pepper.
- Return to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes (adjust time if you prefer firmer yolks).
- Sprinkle with scallions or herbs before serving. Serve immediately while hot.
Tips for Success
- Roast on a large sheet pan so the ingredients have plenty of space to crisp. Overcrowding can lead to steaming instead of browning.
- If using a different type of chorizo, adjust the amount of oil to prevent excess grease.
- Crack the eggs onto the pan only once the potatoes are golden and crisp for the best texture.
Variations
- Swap chorizo for bacon or prosciutto for a different salty flavor.
- Add bell peppers or zucchini to the mix for extra color and veggies.
- Sprinkle with crumbled feta or cotija cheese after baking for a salty finish.
- Add extra spices like garlic powder, cumin or coriander.
- Use fried eggs or poached eggs cooked separately instead of baking them on the sheet pan.
- Add a drizzle of hot sauce or aioli for a punchy finish.
Serving Suggestions
Serve this hearty breakfast with a strong cup of Cold Brew Coffee, a few warm Apple Cider Doughnuts or a slice of soft Focaccia.
For an even more indulgent brunch spread, pair it with my Homemade Bacon or serve it alongside these creamy Scrambled Eggs with Ricotta and Chives.
A little sriracha or my own homemade jalapeño hot sauce adds some tang and spice to take it to the next level!
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat potatoes in a 400°F oven for about 10 minutes, or until hot and crisp again. Avoid microwaving, as it will make the potatoes soggy.
If you're planning ahead, roast the sweet potatoes and chorizo mixture a day in advance, then reheat and add fresh eggs before serving.
FAQs
You can, but the texture and flavor will be different. Since fresh Mexican chorizo is uncooked, you'll want to cook it first before adding it to the sweet potatoes. It releases more fat as it cooks and wont brown as nicely on the pan.
Yes! Simply roast the hash and serve it as a side dish - it pairs beautifully with grilled meats, roasted chicken or even topped with avocado slices.
Keep an eye on them during the final few minutes. Remove the pan as soon as the whites are opaque but the yolks still jiggle slightly.
Yes, omit the chorizo and add extra vegetables like mushrooms or bell peppers, then season generously with garlic powder, smoked paprika or chili flakes to make up some of the lost flavor.
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Sweet Potato Hash with Chorizo
Ingredients
- 3 ounces Spanish chorizo diced
- 1 medium onion any color, diced
- 3 medium sweet potatoes diced into ½ cubes
- 1 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. Line a large sheet pan with parchment paper.
- Combine the diced chorizo, onion, and sweet potatoes in a large bowl. Add paprika, 1 teaspoon of salt, pepper to taste, and a drizzle of olive oil. Toss to coat, then spread everything in 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.
Notes
- Cut the sweet potatoes into small, even cubes (around ½ inch) to ensure they roast evenly and get nicely caramelized.
- Roast on a large sheet pan so the ingredients have plenty of space to crisp. Overcrowding can lead to steaming instead of browning.
- If using a different type of chorizo, adjust the amount of oil to prevent excess grease.
- Crack the eggs onto the pan only once the potatoes are golden and crisp for the best texture.
Nutrition
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Made this recipe but wasn’t sure when to add the paprika. Looks fabulous in the oven!
It gets added to the sweet potatoes before the go in the oven. Hope you enjoyed!
It was delicious and so easy to prepare...
My portuguese husband loves it too...
So glad! Thanks Lea!
I finally made this one, it was so easy and so so delicious!! Thanks!!
Thanks Michelle! So glad you loved it!! We make this all the time!
"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.