Keto Baked Chorizo and Sweet Potato Brunch Hash
A hearty one-pan brunch featuring crispy Spanish chorizo, caramelized sweet potatoes, and perfectly baked eggs. The smoky paprika and chorizo create rich, savory flavors while the sweet potatoes add natural sweetness and substance. Perfect for weekend brunch entertaining or a satisfying breakfast-for-dinner meal. Everything bakes together on one sheet pan, making cleanup effortless while delivering restaurant-quality results at home.
Ingredients
Instructions
- 1
Preheat oven and line sheet pan with parchment
- 2
Combine chorizo, onion, and sweet potatoes with seasonings and oil
- 3
Toss to coat and spread into even layer on pan
- 4
Bake, stirring once halfway through, until browned and crisp
- 5
Crack eggs over hash leaving space around each
- 6
Season eggs with salt and pepper
- 7
Bake until whites are set but yolks remain runny
- 8
Sprinkle with scallions and serve immediately
Tips
Cut sweet potatoes into uniform pieces for even cooking and browning
Don't overcrowd the pan - use two sheet pans if doubling the recipe
Make wells in the hash before adding eggs to prevent them from sliding around
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven until warmed through.
Can prep vegetables up to 1 day ahead. Store covered in refrigerator.
Serve immediately while eggs are still warm and yolks are runny.
Common Mistakes
Cut vegetables uniformly to avoid some pieces burning while others stay undercooked
Don't skip the parchment paper or hash will stick to the pan
Substitutions
use pre-cooked and dice
FAQ
Can I use a different type of chorizo?
Yes, Mexican chorizo works but remove from casing and cook longer. Portuguese chouriço is also excellent.
What if I don't like runny yolks?
Bake eggs for 12-15 minutes instead of 10 for fully set yolks.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in oven at 350°F until heated through.