Description
A simple and satisfying one-pan meal, this hash combines smoky Spanish chorizo, tender sweet potatoes, and perfectly baked eggs. It’s a fantastic choice for a hearty brunch or an easy weeknight dinner.
Ingredients
Units
Scale
- 6 oz (170g) Spanish chorizo,diced
- 1 medium onion (any color),diced
- 3 medium sweet potatoes,diced
- 1 heaping teaspoon (5ml) salt,plus more to taste
- Freshly cracked black pepper,to taste
- 2 teaspoons (10ml) smoked paprika
- 2 tablespoons (30ml) 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 Spanish 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 (for firmer yolks, bake for an extra 2–3 minutes).
- Top with sliced scallions and serve immediately, perhaps with crusty bread to scoop up the hash and yolk.
Notes
- Spanish cured chorizo works best here; if using Mexican chorizo, cook and crumble it first before roasting with the potatoes.
- For firmer yolks, bake the eggs for an extra 2–3 minutes.
- To make this dish vegetarian, omit the chorizo and add extra smoked paprika or sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of hash with 1 egg
- Calories: 460
- Sugar: 9
- Sodium: 850
- Fat: 30
- Saturated Fat: 9
- Unsaturated Fat: 21
- Trans Fat: 0g
- Carbohydrates: 28
- Fiber: 5
- Protein: 18
- Cholesterol: 235