Sweet Potato Hash with Chorizo

Plate of sweet potato and chorizo hash with eggs on top, garnished with scallions, with a sheet pan in the background.

RATE THIS RECIPE

Ratings

Print Pin

Sweet Potato Hash with Chorizo

This Sheet Pan Sweet Potato and Chorizo Hash is a one-pan breakfast that’s smoky, hearty, and full of flavor. Sweet caramelized potatoes, crisp chorizo, and runny eggs bake together for a simple, hands-off meal that’s perfect for lazy weekends or brunch with friends.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 2 servings

Calories: 696kcal

Author: Nicole Gaffney

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