This Sheet Pan Potato and Chorizo Hash is a flavor-packed breakfast or brunch that comes together effortlessly. Featuring crispy roasted potatoes, smoky fresh chorizo, and vibrant peppers, this one-pan meal is finished with a creamy smoked paprika aioli and perfectly fried eggs. A satisfying and easy dish that’s great for feeding a crowd!
Ingredients
Serves: 4-6
For the Potato and Chorizo Hash
- 2 lbs yellow potatoes, cut into 1-inch pieces
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 680g fresh chorizo sausages (Mexican-style, not cured Spanish chorizo)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Smoked Paprika Aioli
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
For the Fried Eggs
- 4-6 eggs
- Butter, for frying
How to Make Sheet Pan Chorizo Hash
Step 1: Prep and Roast the Hash
- Preheat the oven to 400°F and line a large baking sheet with parchment paper (optional for easy cleanup).
- Add the potatoes, green and red peppers, and red onion to the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Remove the casings from the chorizo sausages and discard. Break the sausage into bite-sized pieces and scatter evenly over the potato mixture.
- Place the baking sheet in the oven and roast for 30-35 minutes, stirring halfway through, until the potatoes are tender and the sausage is golden brown and cooked through.
Step 2: Make the Aioli
- While the hash is roasting, stir together the Greek yogurt, mayonnaise, lemon juice, garlic, smoked paprika, and salt in a small bowl. Set aside.
Step 3: Fry the Eggs
- Set a nonstick skillet over medium heat and add a tablespoon of butter.
- Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over-easy, or over-medium).
Step 4: Assemble and Serve
- Scoop a portion of the potato and chorizo hash onto a plate or shallow bowl.
- Drizzle with smoked paprika aioli and top with a fried egg.
- Serve immediately and enjoy!
Tips & Variations
✔ No fresh chorizo? Substitute with Italian sausage, breakfast sausage, or turkey sausage.
✔ Want extra crispy potatoes? Spread the ingredients into a single layer on the baking sheet.
✔ Make it spicier! Add crushed red pepper flakes or use a spicy chorizo.
✔ Meal prep-friendly: Store leftovers in an airtight container for up to 3 days and reheat in the oven or skillet.
FAQ
Can I use pre-cooked chorizo?
For this recipe, fresh (Mexican-style) chorizo works best because it releases flavorful oils while cooking. If using pre-cooked or cured chorizo, slice it thinly and add it halfway through baking.
What should I serve this with?
This hash pairs well with warm tortillas, avocado slices, or a simple side salad.
Can I bake the eggs on the sheet pan instead?
Yes! Crack the eggs directly onto the sheet pan during the last 5-7 minutes of baking for a one-pan meal.
And that’s it for this Sheet Pan Potato and Chorizo Hash with Fried Eggs! A perfect breakfast-for-dinner meal that’s hearty, flavorful, and super easy to make.
PrintSheet Pan Potato and Chorizo Hash with Fried Eggs
Ingredients
For the Potato and Chorizo Hash
2 lbs yellow potatoes, cut into 1” pieces
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
680g chorizo sausages
2 tablespoons Olive oil
Salt and pepper
For the Aioli
1/4 cup plain greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1/4 teaspoon salt
For the Eggs
4-6 eggs
Butter
Instructions
Preheat the oven to 400°F
Add the potatoes, peppers and red onion to a baking sheet and drizzle with olive oil and season with salt and pepper. Toss to combine
Remove the casing from the chorizo and discard. Break the sausage up into bite sized pieces and distribute it evenly over the top of the potato mixture.
Place the baking sheet in the oven and cook for 30-35 minutes, stirring halfway through, until the potatoes are tender and the sausage is golden brown and cooked through.
In the meantime stir together the yogurt, mayonnaise, lemon juice, minced garlic, smoked paprika and salt. Set aside.
For the eggs, set a nonstick skillet over medium heat and add a tablespoon or so of butter. Crack the eggs into the pan and cook them to your liking.
To serve, scoop a portion of the has on to a plate or into a shallow bowl. Drizzle with some of the aioli and top with an egg.
I’ve made this at least a handful of times and every single time this is a HIT! Love the flavors. The aioli is amazing and highly recommended. I will continue to make this as it has now become a staple of our household.