Sweet Potato & Beef Chorizo Hash with Runny Eggs Recipe

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Winter, Fall
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
  • 500 g sweet potatoes (peeled, cut into 1–1.5 cm cubes)
  • 200 g beef chorizo sausage (casing removed, sliced or crumbled)
  • 1 medium red onion (diced)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil (divided)
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cumin
  • 0.25 tsp chili flakes (optional, for extra heat)
  • Salt & black pepper (to taste)
    • For the Eggs
  • 4 large eggs (fresh, room temperature)
  • 0.5 tbsp butter (optional, for extra richness)
    • For Garnish
  • 2 tbsp fresh parsley or cilantro (chopped)
  • 1 small avocado (sliced, optional)
Instructions
    Prepare the Sweet Potatoes
  1. 1
    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.
    2. Cook the Chorizo
  2. 2
    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.
    3. Sauté the Vegetables
  3. 3
    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.
    4. Cook the Sweet Potatoes
  4. 4
    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.
    5. Combine and Season
  5. 5
    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.
    6. Cook the Eggs
  6. 6
    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.)
    7. Garnish and Serve
  7. 7
    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.

Keywords: easy breakfast hash, sweet potato chorizo recipe, brunch skillet, spicy breakfast recipe, one-pan egg dish
Read it online: https://petitepanini.com/recipe/sweet-potato-beef-chorizo-hash-with-runny-eggs-recipe/