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