Sheet Pan Chorizo and Sweet Potato Hash with Poached Eggs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty sheet pan hash featuring smoky chorizo and tender sweet potatoes, topped with perfectly poached eggs for breakfast or brunch. This Spanish-inspired game-day recipe, ready in about 50 minutes, pairs chorizo sausage, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz sliced chorizo sausage
• 2 medium (about 1 lb), peeled and diced 1/2-inch sweet potatoes
• 1 medium diced red bell pepper
• 1 medium diced red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 eggs
• 2 tbsp white vinegar

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 lb diced sweet potatoes, 1 diced red bell pepper, and 1 diced red onion with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer and roast for 20 minutes. Remove the pan, add 8 oz sliced chorizo sausage evenly over the vegetables, and roast for an additional 10 minutes until sweet potatoes are tender and chorizo is crispy.
3. Step 3: Meanwhile, bring a medium saucepan of water to a gentle simmer. Add 2 tbsp white vinegar. Crack 4 eggs individually into small bowls and gently slip them into the simmering water. Poach eggs for 3-4 minutes for runny yolks or longer for firmer yolks.
4. Step 4: Use a slotted spoon to remove eggs from water and drain on paper towels.
5. Step 5: Divide the chorizo and sweet potato hash among plates and top each serving with a poached egg. Serve immediately for a filling breakfast or brunch.