Sweet Potato Chorizo Hash with Baked Eggs

This one-pan sweet potato chorizo hash with baked eggs is the breakfast that does it all. Crispy sweet potatoes, spicy chorizo, and hearty black beans come together in a cast-iron skillet, then get topped with eggs and baked until the whites are set and the yolks are gloriously creamy.

It's a satisfying, flavor-packed meal that works for brunch, lunch, or even a hearty dinner. The best part? Everything cooks in one skillet, so cleanup is a breeze.

This hash is built on a foundation of caramelized sweet potatoes and spicy chorizo, which create a deeply savory base. The black beans and charred corn add texture and a touch of sweetness, while the eggs bake right on top, their yolks turning into a rich, saucy topping.

A final garnish of avocado, crema, and cilantro brightens the whole dish. It's a complete meal in one pan, perfect for a leisurely weekend morning or a quick weeknight dinner.

Ingredients

Why this recipe works

The method works because it layers flavors and textures in a single skillet. Searing the sweet potatoes first gives them a caramelized exterior and a tender interior, while the chorizo renders its fat and infuses the potatoes with smoky, spicy flavor.

The beans and corn are added at the end so they warm through without turning mushy, and the eggs bake gently in the residual heat, creating a soft, creamy yolk that acts as a sauce for the hash.

Baking the eggs in the oven, rather than cooking them on the stovetop, ensures even, gentle heat that sets the whites without overcooking the yolks. The cast-iron skillet retains heat beautifully, keeping the hash hot while the eggs finish cooking. This method also allows the eggs to cook in the steam of the skillet, which helps the whites set evenly and prevents them from becoming rubbery.

Notes and substitutions

Fresh chorizo is essential for this recipe; it has a soft, ground texture and a bright, spicy flavor that infuses the entire dish. If you can't find fresh chorizo, use hot Italian sausage or ground pork seasoned with smoked paprika and chili powder.

Look for chorizo that is sold in casings and remove the casings before cooking. The sweet potatoes should be diced into uniform 1/2-inch cubes so they cook evenly.

Charred corn adds a smoky sweetness that complements the chorizo. You can char fresh corn in a dry skillet or use frozen corn that has been thawed and patted dry. If you don't have a cast-iron skillet, use an oven-safe skillet or transfer the hash to a baking dish before adding the eggs. The crema can be store-bought or made by mixing sour cream with a little lime juice and salt.

• fresh chorizo: Use hot Italian sausage or ground pork seasoned with smoked paprika and chili powder.
• charred corn: Frozen corn, thawed and patted dry, works well; char it in a dry skillet first.
• crema: Sour cream thinned with a little milk or lime juice is a good substitute.
• sweet potatoes: Regular potatoes or Yukon Golds can be used, but reduce the cooking time slightly.

Equipment

• 12-inch cast-iron skillet
• Chef's knife
• Cutting board
• Mixing spoon
• Oven mitts