This sweet potato hash with chorizo and eggs is a flavorful one-pan meal perfect for breakfast, brunch, or a quick dinner. Roasted sweet potatoes, smoky Spanish chorizo, caramelized onions, and baked eggs create a hearty dish packed with bold flavor. Made with simple ingredients and roasted on a sheet pan, this easy sweet potato breakfast hash recipe is ideal for busy mornings or weekend brunch. The combination of crispy sweet potatoes, savory chorizo, and runny eggs makes this recipe a satisfying healthy breakfast skillet that the whole family will love.

Table of Contents

Ingredients

85 g (3 ounces) Spanish chorizo, diced
1 medium onion, diced
3 medium sweet potatoes, cut into 1.5 cm (½-inch) cubes
1 teaspoon salt, plus more to taste
Freshly cracked black pepper, to taste
2 teaspoons smoked paprika
2 tablespoons olive oil
4 large eggs
3 scallions, thinly sliced

Instructions

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Prepare the hash mixture. In a large bowl, combine the diced chorizo, onion, and sweet potato cubes. Add the smoked paprika, 1 teaspoon salt, black pepper, and olive oil. Toss well until everything is evenly coated.
Roast the vegetables. Spread the mixture in an even layer on the prepared baking sheet. Bake for about 15 minutes, then stir the mixture to promote even browning. Continue baking for another 15–20 minutes, until the sweet potatoes are tender and slightly crisp.
Add the eggs. Remove the pan from the oven and gently create small spaces in the hash. Crack the eggs into these spaces. Season each egg lightly with salt and pepper.
Finish baking. Return the pan to the oven and bake for about 10 minutes, or until the egg whites are set while the yolks remain slightly runny.
Garnish and serve. Sprinkle the sliced scallions over the top and serve immediately.

Tips

Cut evenly: Keep the sweet potato cubes roughly the same size so they cook evenly.
Don’t overcrowd the pan: Spread the ingredients in a single layer for better caramelization.
Check egg doneness: If you prefer firmer yolks, bake the eggs a few minutes longer.
Use parchment paper: It prevents sticking and makes cleanup easier.

Variations and Substitutions

Different sausage: Replace Spanish chorizo with Mexican chorizo, smoked sausage, or turkey sausage.
Add vegetables: Bell peppers, zucchini, or mushrooms work well in this hash.
Spice it up: Add chili flakes or a pinch of cayenne pepper for extra heat.
Herb option: Substitute scallions with chopped parsley or cilantro for a fresh finish.

FAQs

Can I make this recipe ahead of time?
Yes. Roast the hash mixture ahead of time and store it in the refrigerator. When ready to serve, reheat it in the oven and add the eggs during the final bake.

Can I cook the eggs separately?
Absolutely. You can fry or poach the eggs separately and place them on top of the finished hash.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.

Can I use regular potatoes instead of sweet potatoes?
Yes, Yukon Gold or red potatoes are good alternatives.

Serving Suggestions

Serve with toasted sourdough or crusty bread to soak up the runny egg yolks.
Pair with a fresh green salad for a balanced meal.
Add avocado slices or a dollop of sour cream for extra richness.
This dish works perfectly for breakfast, brunch, or a quick dinner.

Why You’ll Love This Recipe

Simple ingredients: Uses everyday items that are easy to find.
One-pan meal: Minimal cleanup required.
Bold flavors: Smoky chorizo and paprika add depth and warmth.
Versatile: Easy to customize with different vegetables or proteins.
Perfect for brunch: A hearty and satisfying dish everyone will enjoy.