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Sheet-Pan Chorizo and Potato Hash with Eggs

Name: Sheet-Pan Chorizo and Potato Hash with Eggs
Prep time: 46 min
Total time: 48 min
Cuisine: Mexican
Ingredients: yellow new potatoes — 680 g; pork chorizo — 454 g; yellow onion — 110 g; red bell pepper — 100 g; olive oil — 41 g; salt — 5 g; black pepper — 3 g; smoked paprika — 5 g; eggs — 600 g; cotija cheese — 28 g; cilantro — 15 g; lime — 65 g

Sheet-Pan Chorizo and Potato Hash with Eggs reads umami 5.5, citrus 5.2 and sourness 4.9 on Palate's 0–10 flavor X-ray — a Mexican main, about 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.0 / 10
Sweet & Fruity — 5.0 / 10
Sour & Bright — 6.7 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 5.5 · Citrus 5.2 · Sourness 4.9 · Richness 4.8 · Sweetness 4.4 · Salinity 3.9 · Allium 3.6 · Herbaceous 3.1 · Smoke 2.3 · Earthy 2.2 · Fruity 1.8 · Nutty 1.7 · Warm Spice 1.6 · Bitterness 1.3 · Heat 1.1 · Floral 0.8 · Funk & Ferment 0.8

What's in it (12)

yellow new potatoes — 680 g
pork chorizo — 454 g
yellow onion — 110 g
red bell pepper — 100 g
olive oil — 41 g
salt — 5 g
black pepper — 3 g
smoked paprika — 5 g
eggs — 600 g
cotija cheese — 28 g
cilantro — 15 g
lime — 65 g

Time & effort: about 48 min (46 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 139 kcal, 7.4 g protein, 8.9 g fat, 7 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Preheat the oven to 425 F. On a rimmed sheet pan, toss the potatoes with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, the black pepper, and smoked paprika. Spread in a single layer and roast until the edges are just starting to turn golden, about 20 minutes.
While the potatoes roast, break the chorizo into small, walnut-size chunks with your hands and toss it in a bowl with the onion, bell pepper, and the remaining 1 tablespoon olive oil.
Pull the pan from the oven, scatter the chorizo mixture over the potatoes, and toss everything together right on the pan so the rendering chorizo fat coats the potatoes. Spread back into an even layer.
Roast until the chorizo is cooked through (160 F) and crisping at the edges and the potatoes are fork-tender and deeply browned in spots, 15 to 18 minutes, stirring once halfway through.
Remove the pan and use the back of a spoon to press 6 shallow wells into the hash, spacing them evenly. Crack one egg into each well.
Sprinkle the eggs with a pinch of the remaining salt. Return the pan to the oven and bake until the whites are just set but the yolks are still runny, 8 to 10 minutes (bake a couple minutes longer for firmer yolks).
Let the pan rest 2 minutes off the heat so the eggs finish gently, then scatter the cotija and cilantro over the top and serve straight from the pan with lime wedges for squeezing.

Dishes with a similar flavor shape

Skillet Chicken Fajita Bowl — Tex-Mex
Classic Lentil Soup with Cumin — American
Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex
Sheet-Pan Vegetable and Halloumi Bake — Mediterranean
Sheet-Pan Sausage, Potatoes, and Peppers — American

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.