When it comes to hearty comfort food that works for breakfast, brunch, or even a quick weeknight dinner, few dishes deliver as much flavor and satisfaction as Sweet Potato & Chorizo Hash with Runny Eggs. This dish blends the natural sweetness of caramelized sweet potatoes with the smoky, slightly spicy bite of chorizo — all tied together by rich, golden egg yolks that run over the hash like the perfect sauce.
It’s a one-pan wonder that’s easy enough for a casual weekend morning yet special enough to serve guests. And the best part? It’s endlessly adaptable — swap the chorizo for vegetarian options, add seasonal veggies, or spice it up to suit your taste.
In this post, we’ll cover:
- The flavor profile and why this dish works so well
- Ingredients and their roles
- Step-by-step instructions for perfect results
- Chef’s tips for customization and success
- Variations for dietary needs
- Serving suggestions to elevate your plate
Why This Dish Works So Well
There’s a reason Sweet Potato & Chorizo Hash with Runny Eggs has become a staple in brunch menus and home kitchens alike.
- Balanced Flavors: Sweet potatoes bring natural sweetness, chorizo adds smokiness and spice, and eggs offer a creamy richness.
- Textural Contrast: You get crispy edges on the potatoes, juicy bites of chorizo, and tender vegetables — all in one forkful.
- One-Pan Simplicity: Minimal cleanup means more time enjoying your meal.
- Anytime Meal: While it’s a breakfast classic, it’s equally satisfying for lunch or dinner.
Key Ingredients and Their Roles
1. Sweet Potatoes
The star of the dish, sweet potatoes provide natural sweetness and a velvety interior when cooked properly. Their slightly crisp exterior adds texture, and their flavor pairs perfectly with smoky chorizo.
2. Chorizo
Beef or chicken chorizo works beautifully here, and you can choose between different styles for unique flavor experiences:
- Spanish-style chorizo: Cured, firm, smoky, and slightly sweet, often sliced and added toward the end of cooking.
- Mexican-style chorizo: Fresh, soft, and spicier, requiring cooking like ground meat for a rich, bold flavor.
3. Aromatics: Onion, Bell Pepper, Garlic
These add depth, sweetness, and a slight vegetal brightness to balance the richness of the meat and potatoes.
4. Eggs
Cooked directly in the skillet, eggs bring creaminess and moisture. The runny yolk acts like a built-in sauce.
5. Seasonings
Smoked paprika, cumin, and optional chili flakes enhance the smoky-sweet-spicy profile of the dish.
6. Olive Oil & Butter
Olive oil keeps everything from sticking while adding richness. Butter, if used, deepens the flavor of the eggs.
Step-by-Step Instructions
Step 1: Prep the Sweet Potatoes
- Peel and dice into 1–1.5 cm cubes for even cooking.
- Pat dry to encourage crisp edges.
Step 2: Cook the Chorizo
- Heat your skillet over medium heat.
- Add chorizo, breaking it up or browning slices until fragrant and slightly crispy.
- Remove chorizo and set aside, leaving the rendered oil in the pan.
Step 3: Sauté the Vegetables
- Add onion and bell pepper to the pan, cooking until softened.
- Stir in garlic for the final 30 seconds to prevent burning.
Step 4: Cook the Sweet Potatoes
- Add olive oil if needed, then toss in sweet potatoes.
- Season with paprika, cumin, and chili flakes.
- Cook uncovered for 10–12 minutes, stirring occasionally. Add a splash of water if needed.
Step 5: Combine and Make Wells for Eggs
- Return the chorizo to the pan and stir.
- Spread mixture evenly, then create four small wells.
Step 6: Cook the Eggs
- Crack eggs into the wells.
- Cover with a lid and cook on low until whites are set and yolks are runny (3–4 minutes).
Step 7: Garnish and Serve
- Sprinkle with fresh parsley or cilantro.
- Optional: add avocado slices for creaminess.
Chef’s Tips for Success
- Choose the Right Pan: A cast iron skillet retains heat beautifully, helping potatoes crisp.
- Avoid Overcrowding: Give sweet potatoes room to caramelize; crowding steams them instead.
- Mind the Eggs: Keep the heat low when cooking eggs to avoid overcooking the yolks.
- Season Throughout: Lightly season at each stage to build flavor.
Variations to Try
- Vegetarian: Swap chorizo for spiced chickpeas or vegetarian sausage.
- Extra Veggies: Add zucchini, spinach, or kale in the last few minutes of cooking.
- Cheesy Twist: Sprinkle shredded cheddar or feta before adding eggs.
- Spicy Kick: Use hot chorizo and extra chili flakes.
Serving Suggestions
- Bread Lovers: Pair with crusty sourdough to soak up yolks.
- Lighter Option: Serve with a side salad dressed in lemon vinaigrette.
- Brunch Spread: Add fruit salad, coffee, and mimosas for a complete meal.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Warm on the stovetop over medium heat; cook fresh eggs for best results.
- Freezing: Not recommended due to changes in texture of potatoes and eggs.
Why This Recipe is Perfect for Brunch Gatherings
It’s visually stunning, with pops of orange from the sweet potatoes, rich reds from the chorizo, and sunny yellow yolks. Plus, it’s easy to scale — simply double the ingredients and use a larger skillet or two pans.
Final Thoughts
Sweet Potato & Chorizo Hash with Runny Eggs is a recipe that strikes the perfect balance between comfort and sophistication. Whether you’re making it for yourself on a lazy Sunday morning or impressing guests at brunch, this dish is sure to satisfy. With its bold flavors, rich textures, and adaptability, it’s one of those recipes you’ll return to again and again.
Sweet Potato & Beef Chorizo Hash with Runny Eggs Recipe
Description
This Sweet Potato & Chorizo Hash with Runny Eggs is a vibrant, hearty, and flavor-packed breakfast or brunch dish that combines smoky chorizo, caramelized sweet potatoes, and perfectly runny eggs. With a beautiful balance of sweet, spicy, and savory flavors, it’s a one-pan recipe that’s both easy and satisfying, ideal for lazy weekend mornings or a quick weeknight dinner.
Ingredients
For the Hash
For the Eggs
For Garnish
Instructions
Prepare the Sweet Potatoes
- Peel and dice the sweet potatoes into even cubes (about 1–1.5 cm) to ensure they cook evenly. Pat them dry with a clean kitchen towel — this helps them crisp up better during cooking.
Cook the Chorizo
- Heat a large skillet or cast iron pan over medium heat. Add the chorizo and cook for 4–5 minutes, stirring occasionally, until it releases its oils and starts to brown. Remove the chorizo from the pan, leaving the flavorful oil behind.
Sauté the Vegetables
- In the same pan, add 1 tbsp olive oil (if needed). Add diced onion and red bell pepper, cooking for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Cook the Sweet Potatoes
- Add the sweet potatoes to the pan along with smoked paprika, cumin, and chili flakes. Stir to coat in the spices and oil. Cook uncovered for 10–12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges. Add a splash of water if they start sticking before fully cooked.
Combine and Season
- Return the chorizo to the pan, mix well, and season with salt and pepper to taste. Spread everything evenly in the pan, creating 4 small wells for the eggs.
Cook the Eggs
- Reduce the heat to low. Crack one egg into each well. Cover the pan with a lid and cook for 3–4 minutes until the whites are set but the yolks are still runny. (For firmer yolks, cook 1–2 minutes longer.)
Garnish and Serve
- Remove from heat, sprinkle with fresh parsley or cilantro, and serve immediately with avocado slices on the side if desired.
Note
Make it vegetarian: Swap chorizo for smoked paprika-spiced chickpeas or vegetarian chorizo.
Meal prep tip: Roast the sweet potatoes ahead of time for quicker assembly in the morning.
Storage: Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently on the stovetop.
Serving suggestions: Pair with crusty bread or warm tortillas.
