Imagine tender pieces of sweet potatoes and spicy chorizo, all kissed by the heat of the oven and a hint of smokey paprika. And just when you thought it couldn’t get any better, we top it off with a couple of sunny-side up eggs.
Sweet potatoes are not only tasty, but they’re also packed with nutrients like fiber, antioxidants, manganese, and vitamins A and C. And with their naturally low calorie and low glycemic index, you can indulge guilt-free. Plus, this recipe is gluten-free and paleo-friendly, making it a great choice for those with dietary restrictions.
And don’t be afraid to invite a few friends over to share in the fun – this recipe can easily be scaled up to feed a crowd. Just imagine, sipping on a refreshing bloody Mary while the aroma of roasting sweet potatoes and chorizo fills the air. Great start to the weekend, right!
How to Make Baked Chorizo and Sweet Potato Hash
Step 1 – Heat the oven
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment.
Step 2 – Season the hash base
In a bowl, combine the diced chorizo, onion, and sweet potatoes with 1 teaspoon salt, black pepper, smoked paprika, and olive oil. Toss to coat. Spread evenly on the sheet pan.
Step 3 – Roast
Bake for 15 minutes, stir, then continue roasting for another 15–20 minutes until the sweet potatoes are browned and crisp.
Step 4 – Add the eggs
Remove the pan and carefully crack the eggs over the hash, spacing them apart. Season lightly with salt and pepper. Return to the oven and bake until the whites are set but the yolks remain runny, about 10 minutes.
Step 5 – Finish
Top with sliced scallions and serve immediately.
Recipe Notes
Chorizo: Spanish cured chorizo works best here. If using Mexican chorizo, cook and crumble it first before roasting with the potatoes.
Eggs: For firmer yolks, bake for an extra 2–3 minutes.
Make it vegetarian: Omit the chorizo and add extra smoked paprika or sautéed mushrooms.
Serving suggestion: Serve with crusty bread to scoop up the hash and yolk.
FAQ
Can I make this on the stovetop instead of the oven?
Yes. Cook the chorizo and onion in a skillet, then add the sweet potatoes. Cover and cook until tender, stirring often. Add eggs at the end, either baked in the pan or fried separately.
What type of sweet potato works best?
Orange-fleshed sweet potatoes hold up well, but any variety can be used.
Can I prep this ahead?
You can dice the sweet potatoes and onion in advance, and even roast the hash base a few hours ahead. Add eggs and finish before serving.
Can I substitute regular potatoes?
Yes. Yukon Golds or Russets work well but may take slightly longer to crisp.
How do I reheat leftovers?
Reheat in a hot skillet or oven to restore crispness. The eggs won’t be runny the second time around, so consider frying fresh eggs on top.
Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Imagine tender pieces of sweet potatoes and spicy chorizo, all kissed by the heat of the oven and a hint of smokey paprika. And just when you thought it couldn’t get any better, we top it off with a couple of sunny-side up eggs.
Ingredients
6 oz (170g) Spanish chorizo, diced
1 medium onion (any color), diced
3 medium sweet potatoes, diced
1 heaping teaspoon salt, plus more to taste
Freshly cracked black pepper, to taste
2 teaspoons smoked paprika
2 tablespoons olive oil
4 eggs
3 scallions, sliced
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment.
In a bowl, combine the diced chorizo, onion, and sweet potatoes with 1 teaspoon salt, black pepper, smoked paprika, and olive oil. Toss to coat. Spread evenly on the sheet pan.
Bake for 15 minutes, stir, then continue roasting for another 15–20 minutes until the sweet potatoes are browned and crisp.
Remove the pan and carefully crack the eggs over the hash, spacing them apart. Season lightly with salt and pepper. Return to the oven and bake until the whites are set but the yolks remain runny, about 10 minutes.
Top with sliced scallions and serve immediately.
Notes
Chorizo: Spanish cured chorizo works best here. If using Mexican chorizo, cook and crumble it first before roasting with the potatoes.
Eggs: For firmer yolks, bake for an extra 2–3 minutes.
Make it vegetarian: Omit the chorizo and add extra smoked paprika or sautéed mushrooms.
Serving suggestion: Serve with crusty bread to scoop up the hash and yolk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Oven Baking
- Cuisine: American, Latin Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 316
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 190mg
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I’m making this for brunch for the fourth time tomorrow. Absolutely spectacularly good.
Fantastic recipe!!
I love a good has, didn’t make it with sweet potatoes before and that was a huge upgrade. Love it and will be making again.
Pretty much my favorite hangover food. Thanks so much.
I never made a oven-baked hash before, and I was not 100% sold on it (usually do skillet), but it worked super well. Very very good actually.
I made this with soy cured egg yolks instead of fried eggs and it was THE BOMB!!
I honestly didn’t find any spanish chorizo in my town, so had to settle for Mexican and it was still really good.
These are my flavors. Looks very delicious and tasty.
This chorizo looks so góod on pictures, that I could eat it right now.