Sheet Pan Breakfast Hash with Sweet Potatoes, Chorizo, and Eggs

How to Make Sheet Pan Breakfast Hash with Sweet Potatoes, Chorizo, and Eggs

1. 1

   Step 1: Preheat and prep vegetables

   Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes, sliced onion, and bell pepper in a large bowl with the olive oil, smoked paprika, kosher salt, and black pepper until evenly coated. Spread the vegetables in an even layer on a large rimmed sheet pan to ensure they roast instead of steam.

   For this step

   • 2 lbSweet potatoes, peeled and cut into 1/2-inch cubes
   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, thinly sliced
   • 1 mediumRed bell pepper, seeded and cut into 1/2-inch pieces
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
2. 2

   Step 2: Roast vegetables and add chorizo

   Roast the vegetables for 15–18 minutes, then remove the pan and stir. Scatter the chorizo pieces over the partly roasted vegetables and return the sheet pan to the oven for another 8–10 minutes, or until the potatoes are tender and the chorizo is browned and crisp at the edges.

   For this step

   • 8 ozSpanish chorizo, casing removed and cut into 1/2-inch pieces
   
3. 3

   Step 3: Create wells and bake eggs

   Using the back of a spoon, make six small wells among the potato-chorizo mixture. Crack one egg into each well and return the pan to the oven. Bake 8–10 minutes for set whites and slightly runny yolks, or longer if you prefer firmer yolks; alternatively, broil 1–2 minutes at the end to set the tops.

   For this step

   • 6 countLarge eggs
   
4. 4

   Step 4: Finish and season

   Remove the sheet pan from the oven and taste for seasoning, adding a pinch more salt and pepper if needed. Let the pan rest 1–2 minutes so the eggs settle and the flavors meld.
   
5. 5

   Step 5: Garnish and serve

   Sprinkle the chopped parsley over the hash for brightness and serve straight from the sheet pan or portion onto plates. This keeps well refrigerated for meal prep—reheat portions in a 350°F (175°C) oven until warmed through.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)
   

1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes, sliced onion, and bell pepper in a large bowl with the olive oil, smoked paprika, kosher salt, and black pepper until evenly coated. Spread the vegetables in an even layer on a large rimmed sheet pan to ensure they roast instead of steam.
2. Roast the vegetables for 15–18 minutes, then remove the pan and stir. Scatter the chorizo pieces over the partly roasted vegetables and return the sheet pan to the oven for another 8–10 minutes, or until the potatoes are tender and the chorizo is browned and crisp at the edges.
3. Using the back of a spoon, make six small wells among the potato-chorizo mixture. Crack one egg into each well and return the pan to the oven. Bake 8–10 minutes for set whites and slightly runny yolks, or longer if you prefer firmer yolks; alternatively, broil 1–2 minutes at the end to set the tops.
4. Remove the sheet pan from the oven and taste for seasoning, adding a pinch more salt and pepper if needed. Let the pan rest 1–2 minutes so the eggs settle and the flavors meld.
5. Sprinkle the chopped parsley over the hash for brightness and serve straight from the sheet pan or portion onto plates. This keeps well refrigerated for meal prep—reheat portions in a 350°F (175°C) oven until warmed through.