Sweet Potato Chorizo Hash with Baked Eggs Step-by-step instructions

Before you start

Before you start, preheat the oven to 375°F (190°C). Dice the sweet potatoes into 1/2-inch cubes, dice the red onion, and drain and rinse the black beans. If using frozen corn, thaw and pat it dry.

Remove the chorizo from its casings and set everything within reach. Have your cast-iron skillet ready on the stovetop. This recipe comes together quickly once you start cooking, so having all ingredients prepped will make the process smooth and enjoyable.

Instructions

Sear and build the hash

1. 1Sear the hash base
   Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to brown and soften, about 8 minutes. Add the chorizo and red onion, breaking up the chorizo with a spoon. Cook until the chorizo is browned and cooked through, about 6 minutes more.
   Look for The sweet potatoes are golden at the edges and the chorizo is sizzling and fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't crowd the pan; if needed, cook in batches to get a good sear.
2. 2Add beans and corn
   Stir in the black beans and charred corn. Cook, stirring gently, until the beans are heated through and the corn is warmed, about 2 minutes. Spread the hash into an even layer in the skillet.
   Look for The hash is colorful and steaming, with the beans and corn evenly distributed.
   Tip Rinse the beans well to remove excess sodium and improve texture.

At the end of this phase, the sweet potatoes are tender and browned at the edges, the chorizo is cooked through and crumbled, and the onions are translucent. The beans and corn are heated through and well distributed.

The hash is sizzling and fragrant, with a rich, savory aroma. The skillet should have a nice layer of browned bits on the bottom, which will add flavor to the final dish.

Add eggs and bake

3. 3Create wells and add eggs
   Using the back of a spoon, make four shallow wells in the hash. Crack one egg into each well. Be careful not to break the yolks. The whites will spread slightly into the hash.
   Look for The eggs sit neatly in their wells, with whites beginning to set around the yolks.
   Tip If any egg white runs, gently push the hash around it to keep the shape.
4. 4Bake until eggs are set
   Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 10 to 12 minutes, until the egg whites are set and the yolks are still glossy and slightly soft. For fully cooked yolks, bake until the yolks are firm, about 15 minutes.
   Look for The egg whites are opaque and set, and the yolks are glossy but not runny.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check at 10 minutes; every oven varies. The residual heat will continue to cook the eggs.

The eggs are nestled in the hash, with the whites just beginning to set around the yolks. After baking, the whites are fully set and opaque, while the yolks are glossy and still slightly soft. The edges of the hash are crispy and golden. The kitchen smells of chorizo and roasted sweet potatoes. The eggs should be cooked to your preference, but not overdone.

Garnish and serve

5. 5Garnish and serve
   Remove the skillet from the oven. Let it rest for 2 minutes. Top with diced avocado, a drizzle of crema, and fresh cilantro leaves. Serve directly from the skillet.
   Look for The avocado is bright green, the crema adds a creamy contrast, and the cilantro is fresh and vibrant.
   Tip Letting the skillet rest for a few minutes helps the eggs finish setting and makes serving easier.

The hash is topped with creamy avocado, a drizzle of crema, and fresh cilantro. The colors are vibrant and appetizing. The dish is ready to serve straight from the skillet, with the eggs as the star. The avocado adds a cool, buttery contrast, and the crema adds a tangy richness. The cilantro brightens the whole dish with its fresh, herbal note.

Common mistakes

One common mistake is overcrowding the skillet, which steams the sweet potatoes instead of browning them. Use a large enough skillet and don't stir too often; let them get a good sear. Another mistake is adding the eggs before the hash is fully cooked; the eggs need the oven heat to set properly.

Also, be careful not to overbake the eggs, as the yolks will become firm and lose their creamy texture. Finally, don't skip the resting time after baking; it allows the eggs to finish setting and makes serving easier.

How to tell it’s done

The hash is done when the sweet potatoes are tender and easily pierced with a fork, and the chorizo is browned and cooked through. The eggs are done when the whites are completely set and the yolks are still glossy and slightly soft.

For fully cooked yolks, bake until they are firm to the touch. If you prefer your yolks runny, remove the skillet from the oven when the whites are set but the yolks still wobble slightly. The eggs will continue to cook from the residual heat of the skillet.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part