Sheet-Pan Sweet Potato Chorizo Hash with Eggs

Why You’ll Love This Recipe

• One-pan, weeknight-friendly hash with minimal cleanup and maximum flavor.
• Balanced: sweet, smoky, and savory with creamy eggs and bright lime.
• Customizable for breakfast, brunch, or dinner and easy to scale up.
• Foolproof sheet-pan technique for crispy potatoes without babysitting a skillet.

Grocery List

• Produce: Sweet potatoes, red onion, 2 bell peppers, garlic, cilantro, 1 lime (optional: jalapeño, avocado, scallions)
• Dairy: 4 large eggs (optional: cotija or feta)
• Pantry: 8 oz fresh Mexican chorizo, olive oil, smoked paprika, ground cumin, chili powder, kosher salt, black pepper (optional: hot sauce)

Full Ingredients

For the sheet-pan hash

• 1.5 lb sweet potatoes, scrubbed and cut into 1/2-inch cubes (about 5 cups)
• 1 medium red onion, cut into 1/2-inch pieces
• 2 bell peppers (any colors), cut into 1/2-inch pieces (about 2 cups)
• 8 oz fresh Mexican chorizo, casing removed and pinched into small pieces
• 3 tbsp extra-virgin olive oil (use 2 tbsp if your chorizo is very fatty)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder or chipotle powder (optional for heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced (add halfway through roasting to prevent scorching)

For finishing

• 4 large eggs
• 1/3 cup chopped fresh cilantro
• 1 lime, cut into wedges

Optional toppings

• 1 avocado, sliced
• 1/4 cup crumbled cotija or feta
• Hot sauce, sliced scallions, or pickled jalapeños

Step-by-Step Instructions

Step 1: Heat the oven and the pan

Place a rimmed half sheet pan (18 x 13 inches) on the center rack and heat the oven to 425°F (220°C). Preheating the pan for 10 minutes helps the potatoes crisp instead of steam.

Step 2: Prep the vegetables

Scrub the sweet potatoes; peel if you prefer, though the skins add texture and nutrients. Cut the sweet potatoes, onion, and bell peppers into 1/2-inch pieces so they cook evenly. Mince the garlic and set it aside for later.

Step 3: Season and add chorizo

In a large bowl, combine the sweet potatoes, onion, and peppers with the olive oil, smoked paprika, cumin, chili powder (if using), kosher salt, and black pepper. Remove the casing from the chorizo and pinch it into small marble-size pieces so it browns quickly. Add the chorizo to the bowl and toss to distribute.

Step 4: Roast the hash base

Carefully pull the hot pan from the oven. Spread the mixture in a single, even layer (no crowding). Roast for 15 minutes. Remove the pan, scatter the minced garlic over the top, toss everything with a spatula, and spread out again. Roast another 10 to 12 minutes, until the potatoes are tender with crisp edges and the chorizo is browned and cooked through.

Step 5: Make wells and set the eggs

Use a spoon to make four small wells in the hash. Drizzle a few drops of oil into each well to prevent sticking. Crack an egg into each well and season lightly with salt and pepper. Return the pan to the oven and bake 6 to 8 minutes for set whites and jammy yolks, or 9 to 10 minutes for firmer yolks. Rotate the pan once for even cooking.

Step 6: Finish and serve

Sprinkle the hot hash with chopped cilantro and squeeze lime juice over the top. Add optional toppings like cotija, avocado, and hot sauce. Serve right from the pan with warm tortillas or toast if you like.

Pro Tips

• Preheat the sheet pan for superior browning and crispy potato edges.
• Keep the dice to 1/2 inch; smaller cubes cook faster and stay crisp.
• Add garlic at the halfway mark so it perfumes the hash without burning.
• If the pan looks crowded, use two pans or roast in batches to avoid steaming.
• For runny yolks, pull the pan when whites are just set; carryover heat will finish them.

Variations

• Spanish twist: Use 6 oz sliced cured Spanish chorizo and add it at the halfway toss. Swap smoked paprika for Spanish pimentón and finish with a splash of sherry vinegar.
• Veggie version: Replace chorizo with 8 oz sliced mushrooms or plant-based chorizo. Add a drained can of black beans at the halfway toss.
• Greens and feta: Toss in 2 cups chopped kale at the halfway mark and finish with crumbled feta and extra lemon or lime.

Storage & Make-Ahead

Refrigerate leftover hash (without eggs) in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 8 to 10 minutes to re-crisp, or in a skillet over medium heat with a splash of oil. Cook fresh eggs on top just before serving. To prep ahead, dice vegetables and mix with oil and spices up to 24 hours in advance; keep refrigerated. You can also roast the hash base a day ahead and reheat while you cook the eggs.

Nutrition (per serving)

Approximate values: 560 calories; 34 g fat; 20 g protein; 44 g carbohydrates; 6 g fiber; 980 mg sodium (varies with chorizo and added salt). Estimates only.