Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs

Top view of potato chorizo plate topped with over easy eggs and drizzled with hot sauce.

Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs

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!

5 from 3 votes

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Course: Breakfast

Cuisine: brunch

Keyword: baked, breakfast, brunch, chorizo, easy, eggs, hash, healthy, paleo, sheet pan, sweet potato

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 696kcal

Author: Nicole Gaffney (ColeyCooks.com)

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