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Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema

Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema

This is my “brunch energy, zero brunch chaos” breakfast: sweet potatoes roast into caramelized nuggets, chorizo gets crisp, and the eggs finish right on the pan. I stir once, make a fast limey crema while it roasts, and suddenly it looks like you tried really hard (you didn’t).

Elena Reyes
Elena Reyes
Prep: 12 minutes
Cook: 39 minutes
4
easy
breakfast
sheet-pan breakfastsweet potato hasheasy brunchchorizo and eggs+1

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Ingredients

  • 1 1/2 lb Sweet potatoes, peeled and cut into 1/2-inch cubes(Cut evenly for fastest roasting)
  • 1 Red onion, cut into 1/2-inch chunks(Or swap yellow onion)
  • 1 Red bell pepper, chopped(Jarred roasted red peppers work in a pinch—pat dry and add near the end)
  • 2 1/2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 1/4 tsp Kosher salt(Plus more to taste)
  • 1/2 tsp Black pepper
  • 8 oz Raw chorizo (Mexican-style), casings removed(Breakfast sausage works too; avoid cured Spanish chorizo here)
  • 2 cups Baby spinach(Optional, but I love the color and it wilts instantly)
  • 6 Large eggs(Do 4 if you want extra-crispy hash)
  • 1/2 cup Sour cream or Greek yogurt(Either works—yogurt is tangier)
  • 1 Lime, zested and juiced(Use the zest—this is the ‘brunch’ flavor)
  • 1 tsp Honey(Optional but makes the sauce pop)
  • 1-2 tsp Hot sauce(To taste; chipotle or your favorite vinegar-y one)
  • 1 clove Garlic, finely grated(Or 1/4 tsp garlic powder)
  • 1/3 cup Cilantro, chopped(Skip it if you’re a cilantro hater; use chives or scallions)
  • 2 Sliced scallions (for finishing)(Optional but very good)

Instructions

  1. 1

    Heat the oven to 450°F. Put a rimmed sheet pan in the oven to preheat (this is my cheat code for faster browning).

    5 min

    Tip: If you don’t want to wrestle a hot pan, you can skip preheating it—just add 3–5 minutes to roasting time.

  2. 2

    In a big bowl, toss 1 1/2 lb Sweet potatoes, peeled and cut into 1/2-inch cubes, 1 Red onion, cut into 1/2-inch chunks, and 1 Red bell pepper, chopped with 2 1/2 tbsp Olive oil, 1 tsp Smoked paprika, 1 tsp Ground cumin, 1 1/4 tsp Kosher salt, and 1/2 tsp Black pepper.

    4 min

    Tip: Small cubes = brunch-vibe crisp edges. Big chunks = steamed sadness.

  3. 3

    Carefully spread the veg on the hot sheet pan in an even layer. Roast 15 minutes.

    15 min

    Tip: Don’t crowd the pan—use two pans if needed. Crowding = soggy hash.

  4. 4

    Meanwhile, make the fast sauce: stir 1/2 cup Sour cream or Greek yogurt, 1 Lime, zested and juiced, 1 tsp Honey, 1-2 tsp Hot sauce, 1 clove Garlic, finely grated, and 1/3 cup Cilantro, chopped. Taste and adjust salt/hot sauce.

    5 min

    Tip: Want it looser? Add a teaspoon of water at a time until drizzle-able.

  5. 5

    Pull the pan out. Use a spatula to stir and flip everything (this is the ‘roast + stir’ moment). Scatter 8 oz Raw chorizo (Mexican-style), casings removed in small crumbles across the pan. Return to oven and roast 10 minutes.

    10 min

    Tip: Keep the chorizo crumbles small so they crisp instead of steaming.

  6. 6

    Remove pan and stir again, scraping up any browned bits. If using 2 cups Baby spinach, scatter it over the hot hash and toss just to wilt. Use a spoon to make 6 little wells; crack 6 Large eggs into each. Return to oven until whites are set and yolks are still a little soft, 6–8 minutes.

    8 min

    Tip: For firmer yolks, go 9–10 minutes. If your oven runs hot, start checking at 5.

  7. 7

    Finish with 2 Sliced scallions (for finishing) and an extra pinch of salt. Drizzle generously with the lime-cilantro crema (or serve it on the side for dipping).

    2 min

    Tip: This is also great with sliced avocado, pickled jalapeños, or a handful of tortilla chips for scooping.

Chef's Notes

This one’s personal: when I was cooking restaurant brunch, the food wasn’t hard—the tickets were. At home, I want the opposite: one pan, one stir, a sauce that tastes like you planned it. If you’re meal-prepping, roast the hash (without eggs) and refrigerate; re-crisp in a hot oven or skillet, then fry/poach eggs fresh. Vegetarian move: swap chorizo for a drained can of black beans added for the last 5 minutes, and bump the spices with a little chili powder.

Frequently Asked Questions

How long does Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema take to make?

Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema takes about 51 minutes total. That includes 12 minutes of prep and 39 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema?

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

What ingredients do I need for Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema?

The main ingredients are: Sweet potatoes, peeled and cut into 1/2-inch cubes, Red onion, cut into 1/2-inch chunks, Red bell pepper, chopped, Olive oil, Smoked paprika, Ground cumin, Kosher salt, Black pepper, Raw chorizo (Mexican-style), casings removed, Baby spinach, Large eggs, Sour cream or Greek yogurt, Lime, zested and juiced, Honey, Hot sauce, Garlic, finely grated, Cilantro, chopped, Sliced scallions (for finishing).

What type of meal is Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema?

Sheet-Pan Sweet Potato Hash with Crispy Chorizo, Jammy Eggs + Lime-Cilantro Crema is categorized as: breakfast.