Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Sweet Potato and Chorizo Hash with Fried Eggs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Nicole Gaffney
  • 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

Scale

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

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.

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