Sheet-Pan Chorizo Breakfast Hash with Eggs

Breakfast hash takes a lively turn with fresh Mexican chorizo, whose spiced crumble seasons the whole pan as it roasts. Baby potatoes, peppers, and onions crisp on one sheet while eggs bake right beside them, finished with cilantro and lime.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 520 cal
• 26g protein
• 38g carbs
• 30g fat
• 5g fiber

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Ingredients

• 1 1/2 lb baby potatoes
• 1 large red bell pepper
• 1 medium yellow onion
• 12 oz fresh Mexican chorizo
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• for serving hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy cleanup.
2. 2Scrub the potatoes and cut into 3/4-inch cubes; seed and chop the bell pepper into 1-inch pieces; peel and cut the onion into 1/2-inch wedges.
3. 3In a large bowl toss the potatoes, pepper, and onion with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
4. 4Spread the vegetables in a single layer on the prepared sheet; remove chorizo from casings, crumble it over the vegetables in bite-size pieces, and roast for 20 minutes.
5. 5After 20 minutes, remove the pan, stir everything so the chorizo fat coats the potatoes, and spread back into an even layer; roast another 12–15 minutes until potatoes are golden and crisp at the edges and chorizo is cooked through.
6. 6Using a spoon, make 4 shallow wells in the hash; crack one egg into each well and sprinkle the remaining salt over the eggs.
7. 7Return the pan to the oven and bake 6–8 minutes more until the egg whites are set but the yolks are still jammy and runny.
8. 8Scatter chopped cilantro over the hot hash, squeeze fresh lime juice across the pan, and serve immediately with hot sauce on the side so everyone can customize heat.