Crispy sweet potato hash with sauteed red onion, jalapeno and chorizo then baked with eggs and topped with avocado and fresh cilantro makes an epic breakfast or dinner.
We used up the other half of that soy chorizo from Trader Joe’s whipping up a tasty baked sweet potato hash with eggs. This one pan dish comes together easily by crisping up soy chorizo, then sweet potatoes with red onion and jalapeno until they begin to cook down and develop a crust. Toss in a few eggs and bake in the oven for around 10 minutes until the eggs are cooked to medium. The eggs bake down into the sweet potatoes to form a casserole of sorts.
We topped our Baked Hash with avocado and fresh cilantro, but you could add shredded cheese, sour cream, or even hot sauce. Serve it up in a bowl with toast for breakfast or with a big salad for dinner – makes a quick and delicious meal!
- 6-8 oz soy chorizo
- 1 Tbsp canola oil
- 2 medium sweet potatoes, cleaned and chopped
- 1/4 red onion, diced
- 1/2 large jalapeno, diced
- 4 large eggs
- fresh cilantro
Preheat oven to 350 degrees.
Brown soy chorizo in cast iron skillet over medium to medium-high heat until crispy about 2-3 minutes. Set aside on a plate.
Add oil to skillet and saute sweet potatoes, red onion, and jalapeno. Season well with sea salt & fresh pepper. Cook until onion and jalapeno are soft and potatoes are getting well-browned and crispy about 5-10 minutes.
Add back the chorizo. Form four nestled wells and crack four eggs into them. Season again with more salt & pepper to taste. Pop the skillet in the oven for 10-15 minutes until the eggs are cooked to medium.
Remove from the oven and top with avocado and fresh cilantro.