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Sweetpotato + Chorizo Hash with Eggs

Recipe by Coley Cooks
Start your morning deliciously with Sweetpotato & Chorizo Hash with Eggs. Yours truly adds a sweet balance to the spicy chorizo. Dust with some smokey paprika for a breakfast home run that is sure to satisfy any morning cravings.
Calories: 540
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  • 3 ounces Spanish chorizo, diced
  • 1 medium onion, any color, diced
  • 3 medium sweetpotatoes, diced
  • 1 heaping teaspoon salt, plus more to taste
  • freshly cracked pepper to taste
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 4 eggs
  • 3 scallions, thinly sliced


  • Preheat the oven to 425° F degrees. Line a large sheet pan with parchment.
  • Combine chorizo, onion, and sweetpotatoes with 1 teaspoon salt, pepper to taste, and olive oil. Toss to coat, then spread out into an even layer on the pan.
  • Bake for about 15 minutes. Stir, then bake for another 15-20 minutes, or until browned and crisp.
  • Carefully crack the eggs over the hash, being sure to leave a bit of room around each one. Season each with a little bit of salt and pepper.
  • Bake until the whites are set but the yolks still runny, about 10 minutes.
  • Sprinkle with scallions and serve immediately.
Serves: 2