Easy Sweet Potatoes with Eggs and Chorizo
Whether you’re looking for something different for breakfast, want to add a little spice to your brunch, or want breakfast for dinner, you can’t go wrong with these easy sweet potatoes with eggs and chorizo. And thanks to the shredded potatoes, this recipe requires hardly any cooking time.
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Ingredient-Stretching Tip: Use up that carton of eggs for these zucchini and eggs or this peppers and eggs sandwich!
With shredded sweet potatoes, spicy chorizo, pillowy eggs, and crisp scallions, these easy sweet potatoes with eggs and chorizo come together with just a handful of ingredients while offering a ton of savory goodness.
Another plus is that this recipe works for breakfast, brunch, or dinner and cooks quickly in one pan.
Not surprisingly, most of the flavor in this dish comes from the chorizo, but it includes garlic powder and smoked paprika for good measure. And that’s it. The only notable effort in making this recipe is shredding the sweet potatoes (A food processor does this best, but you can also shred them by hand.)
Can you chop the sweet potatoes and use them as hash? Yes, but I love the texture of the shredded sweet potatoes, and they cook up much faster. In fact, they barely hit the heat of the pan before they’re cooked through. Their biggest job for them is to mingle with the flavors already in the pan . . . before they dance with your tastebuds!
Why You’ll Love These Easy Sweet Potatoes with Eggs and Chorizo
- Versatile: This is a great meal to share for breakfast, brunch, or dinner!
- Everything cooks in one pan: No fumbling between pans here, and no excessive cleanup.
- Healthy-ish: Sure, there’s chorizo, but this recipe is also packed with protein and beta-carotene.
Key Ingredients
- Sweet Potatoes: The sweetness of these potatoes pairs so well with chorizo.
- Mexican Chorizo: Unlike Spanish chorizo, the Mexican variety nearly dissolves in the pan and really infuses the sweet potatoes.
- Smoked Paprika: This gives a hint of smokiness to round out the flavors.
See the recipe card below for more information on ingredients and quantities.
How to Make These Easy Sweet Potatoes with Eggs and Chorizo
- Prep sweet potatoes: Shred enough sweet potatoes for 4 cups; set aside.
- Cook aromatics & chorizo: Heat the olive oil in a non-stick pan, sauté white parts of scallions until soft, then add crumbled chorizo and cook for 5 minutes.
- Add potatoes & seasonings: Stir in shredded sweet potatoes, smoked paprika, granulated garlic, and salt. Add more oil if dry. Cook for a few minutes until flavors meld.
- Add eggs: Create 4 wells in the mixture and crack one egg into each. Season with salt and pepper.
- Bake: Transfer pan to oven and bake for 10 to 12 minutes at 350F, until eggs are just set.
- Garnish & serve: Top with green parts of scallions and serve warm.
Pro Tips
- Shred more sweet potatoes than you’ll need: You can freeze the remainder for another time. When you want to make this recipe again (and you will!), you’ll have even less to do thanks to ready-made shredded potatoes.
- Create wells in the sweet potatoes that are smaller than the eggs: This will help the eggs cook up on the thicker side.
Variations & Substitutions
-If you have chorizo seasoning on hand, add a teaspoon to the sweet potatoes and omit the granulated garlic and smoked paprika. This will enhance the flavor that the chorizo already offers.
-Use Spanish chorizo instead, adding it at the same time you would the Mexican chorizo. (Spanish chorizo comes cooked (cured), so you only need to heat it through before proceeding with the next steps.)
-Sprinkle grated cheese on top after adding the eggs, such as Monterey Jack or a Mexican cheese blend.
-Include other veggies, such as peppers and onions. Cook them down before adding the shredded sweet potatoes.
Recipe FAQs
A: No need to. Leaving it uncovered helps the eggs cook and set better.
A: Use an oven-safe skillet like cast iron or stainless steel. If you’re unsure whether your non-stick pan is oven-safe, check the manufacturer’s guidelines before baking.
You can, but they take longer—even when covered—and the bottoms may cook before the tops do. I find it much easier to cook them in the oven
Storage
Refrigerator: Although best eaten fresh, you can store leftovers in an airtight container in the fridge for up to 2 days.
Freezer: I don’t recommend freezing these potatoes and eggs.
Reheat: Warm through in the oven, covered, on low heat. You can also reheat in the microwave.
More Chorizo Recipes
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Easy Sweet Potatoes with Eggs and Chorizo
Ingredients
- 4 cups sweet potatoes, peeled and shredded (2 to 3 medium potatoes)
- 1 tablespoon extra virgin olive oil
- 3 scallions sliced (separate the white and green parts)
- 5 ounces Mexican chorizo (Note 1)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 4 large eggs (Note 2)
Instructions
- Preheat the oven to 350F.
- Heat the oil in a large, oven-safe, non-stick pan. Add the white part of the sliced scallions and cook until softened, stirring often. Add the chorizo and cook for 5 minutes, stirring occasionally.
- Add the shredded sweet potatoes and season with the smoked paprika, garlic powder, and salt. If the potatoes look a little dry, stir in another 1 tablespoon of olive oil. Cook the sweet potatoes for about 3 minutes, stirring frequently, so they absorb the flavors of the other ingredients.
- Make 4 wells in the sweet potato mixture. Crack one egg into each well and sprinkle each with salt and pepper.
- Place the pan in the oven, uncovered, and bake for 10 minutes until the eggs are just set. If they look underdone, bake for another 2 minutes. Watch carefully so they don't overbake.
- Garnish the pan with the sliced green scallions. Enjoy!
This recipe is so easy to make, and it tastes so delicious! It’s both sweet and smoky and makes an excellent breakfast/brunch.