Sweet Potato Chorizo Hash with Baked Eggs Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the sweet potatoes are cut into uniform cubes. This ensures they cook evenly and become tender at the same time. If you like extra crispy potatoes, spread them in a single layer and resist stirring too often.

Let them sit undisturbed for a few minutes to develop a golden crust. Also, don't drain the chorizo fat; it carries flavor and helps the potatoes brown.

When cracking the eggs, do it one at a time into a small bowl and then slide them into the wells. This prevents any shell fragments from falling into the hash and helps you avoid breaking the yolks.

If you want perfectly round yolks, you can use a spoon to gently nudge the whites into place. And remember, the eggs will continue to cook after you remove the skillet from the oven, so take them out just before they reach your desired doneness.

Variations

• Add greens: Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking the hash, just until wilted. This adds a pop of color and extra nutrients without overwhelming the dish.
• Spice it up: For a spicier version, add a diced jalapeño or a pinch of cayenne pepper along with the onion. You can also drizzle with hot sauce before serving for an extra kick.
• Cheese lover's: Sprinkle shredded Monterey Jack or cheddar cheese over the hash before adding the eggs. The cheese will melt and become golden, adding a rich, savory element.
• Veggie swap: Replace the chorizo with an additional cup of black beans and a teaspoon of smoked paprika to keep the smoky flavor. Add a little olive oil if needed to prevent sticking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezer

The hash base (without eggs) can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the hash in a skillet over medium heat with a splash of water or broth, stirring occasionally, until heated through. Add fresh eggs if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the hash in a skillet over medium heat, adding a splash of water or broth to prevent drying.

The eggs will be fully cooked upon reheating, so the yolks won't be runny. The avocado and crema should be added fresh before serving.

The hash base (without the eggs) can be made up to 2 days ahead. Cook the sweet potatoes, chorizo, onion, beans, and corn as directed, then let cool completely and refrigerate.

When ready to serve, reheat the hash in the skillet, make the wells, and proceed with adding the eggs and baking. This makes it easy to serve a hot breakfast on busy mornings.

Serving ideas

Serve the hash directly from the skillet for a rustic, family-style presentation. Set out extra crema, avocado, and cilantro so everyone can customize their plate. This dish pairs well with warm tortillas or crusty bread to soak up the runny yolk and sauce. A side of fresh fruit or a simple green salad would round out the meal nicely.

For a brunch spread, offer hot sauce or salsa on the side for those who like extra heat. The hash is substantial enough to be a main course, but you could also serve it in smaller portions with a side of refried beans or rice. If you have leftovers, they can be used as a filling for breakfast tacos or burritos the next day.

Frequently asked questions

Recipe card

Sweet Potato Chorizo Hash with Baked Eggs

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb diced orange sweet potatoes (about 1/2-inch cubes)
• 8 oz fresh chorizo, casings removed
• 1 medium red onion, diced
• 2 tbsp neutral oil, such as canola or grapeseed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup charred corn (fresh or frozen, thawed)
• 4 large eggs
• 1 diced avocado
• Crema, for drizzling, to taste
• Fresh cilantro leaves, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: eggs, milk, sulfites

Food safety: The eggs are not cooked through when the yolks remain soft.

Estimated nutrition per serving

Calories

520

Protein

24 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.