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Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs

Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs

Crispy golden potatoes, caramelized Mexican chorizo, and charred poblanos roasted together on a single pan, topped with soft baked eggs that break into rich, jammy magic. Finished with a punchy lime crema, this is a restaurant-worthy weekend breakfast made effortless enough for any weekday morning.

Elena Reyes
Elena Reyes
Prep: 10 minutes
Cook: 20 minutes
4
easy
breakfast
sheet-panbreakfastchorizo30-minute-meal+1

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Timeline

36 minutes
0m10m20m30m36m
Preheat & Steam Potatoes
5m
Season Hash Base
3m
Roast Hash
12m
Whisk Lime Crema
4m
Bake Eggs
8m
Garnish & Serve

Ingredients

  • 1 lb Yukon Gold potatoes(cut into 1/2-inch cubes (about 3 medium potatoes))
  • 8 oz fresh Mexican chorizo(casings removed)
  • 1 poblano pepper(seeded and diced into 1/2-inch pieces)
  • 1/2 red onion(diced)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt(divided)
  • 1/2 tsp freshly ground black pepper(divided)
  • 4 large eggs(cold from the fridge makes them easier to slip into wells)
  • 1/3 cup sour cream(or plain whole milk Greek yogurt)
  • 1 tbsp fresh lime juice(from about 1/2 lime)
  • 1/4 cup cotija cheese(crumbled (or sub sharp cheddar))
  • 1/4 cup fresh cilantro(roughly chopped)
  • 2 tbsp scallions(thinly sliced)

Instructions

  1. 1

    Preheat your oven to 425°F (220°C). Place 1 lb Yukon Gold potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover loosely with a microwave-safe plate and microwave on high for 3 minutes to par-cook, then drain thoroughly.

    5 min

    Tip: This quick 3-minute microwave steam is my ultimate restaurant hack: it cuts oven time in half and guarantees crisp exteriors with fluffy interiors.

  2. 2

    Transfer the drained potatoes to a large rimmed sheet pan. Add 1 medium poblano pepper, 1/2 medium red onion, 8 oz fresh Mexican chorizo broken into bite-sized clumps, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Toss everything right on the sheet pan until evenly coated, then spread into a single layer.

    3 min

    Tip: Don't break up the chorizo too small—you want rustic chunks that get deeply browned and render their spiced fat into the potatoes.

  3. 3

    Roast in the preheated oven for 12 minutes without tossing, allowing the bottom of the potatoes to get golden and crisp while the chorizo renders and sizzles.

    12 min

    Tip: Let the pan do the work. Stirring too early breaks up the crispy crust you're trying to build.

  4. 4

    While the hash roasts, whisk together 1/3 cup sour cream, 1 tbsp fresh lime juice, and 1/8 tsp kosher salt in a small bowl until smooth and drizzly.

    4 min

    Tip: If your sour cream is on the thicker side, whisk in a teaspoon of warm water until it easily ribbons off a spoon.

  5. 5

    Remove the sheet pan from the oven. Use the back of a spoon to carve out 4 distinct wells in the hash. Crack 4 large eggs gently, slipping one into each well. Season the tops of the eggs with the remaining 1/8 tsp kosher salt and 1/4 tsp freshly ground black pepper. Return the pan to the oven and bake for 6 to 8 minutes, until the egg whites are set and opaque but the yolks remain soft and runny.

    8 min

    Tip: Keep a sharp eye on them starting at minute 6. Eggs transition from runny to hard-boiled fast in a hot oven!

  6. 6

    Pull the pan from the oven. Drizzle the lime crema across the hash, then scatter 1/4 cup cotija cheese, 1/4 cup fresh cilantro, and 2 tbsp scallions over top. Serve immediately right from the sheet pan.

    2 min

    Tip: Break the yolks immediately so they run over the crispy potatoes and spicy chorizo, creating an instant decadent sauce.

Chef's Notes

Make sure you grab raw Mexican chorizo (the kind sold fresh in casings or bulk tubes), not cured Spanish chorizo. The raw Mexican style renders deeply flavorful spiced fat that roasts into the potatoes as they bake, which is the secret sauce here. If you want even more heat, toss in half a seeded jalapeño alongside the poblano.

Frequently Asked Questions

How long does Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs take to make?

Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs takes about 30 minutes total. That includes 10 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs?

The main ingredients are: Yukon Gold potatoes, fresh Mexican chorizo, poblano pepper, red onion, olive oil, smoked paprika, kosher salt, freshly ground black pepper, large eggs, sour cream, fresh lime juice, cotija cheese, fresh cilantro, scallions.

What type of meal is Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs?

Sheet-Pan Chorizo and Crispy Potato Breakfast Hash with Dippy Eggs is categorized as: breakfast.