Description
Imagine tender chunks of sweet potatoes and spicy chorizo, all kissed by the gentle heat of the oven and kissed with 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, allowing the yolks to ooze and mingle with the hash in a dance of culinary delight.
Ingredients
Scale
- 3 oz Spanish chorizo, diced
- 1 medium onion, any color, diced
- 3 medium sweetpotatoes, diced
- 1 heaping teaspoon salt, plus more to taste
- freshly cracked pepper to taste
- 2 tsp smoked paprika
- 2 tbsp olive oil
- 4 eggs
- 3 scallions, sliced
Instructions
- Preheat the oven to 425° F degrees. Line a large sheet pan with parchment.
- Combine chorizo, onion, and sweetpotatoes 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Main Course
- Cuisine: American, Mexican Inspired