Fried Egg Bagels with Sweet Potato Chorizo Hash

A heart breakfast that is spicy and filling. Or the perfect meal for breakfast for dinner.

This recipe is: Gluten-Free, Nut-Free

Yields: 4

Total Time: 30 mins

Prep Time: 10 mins

Nutritional Information
(Per Serving)


Total Fat

Saturated Fat



Total Carbohydrate

Dietary Fiber




  • For the Sweet Potato Chorizo Hash
  • 2 large sweet potatos, skin removed and cut into 1-inch cubes
  • 2 tablespoons butter
  • 1 pound chorizo sausage links, casings removed
  • 1 sweet yellow onion, finely chopped
  • ½ teaspoon salt
  • ½ cup finely chopped parsley
  • For the Bagels
  • 4 Schar gluten-free bagels
  • 2 tablespoons butter
  • 8 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

  1. Fill a saucepot with water and bring to a boil. Drop in the sweet potato cubes and cook just until the potatoes are tender. Drain the potatoes and dry completely with paper towels. Set aside.
  2. In a large skillet, heat butter over medium-high heat. Add in the chorizo and using a spatula, break into small pieces. Cook, stirring frequently until the chorizo is browned. Add in the onions and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Transfer chorizo and onions to a bowl, but leave the grease in the pan.
  3. To the same pan over medium-high heat, add in the dried potato cubes in a single layer. Cook in a single layer stirring occasionally, until the potatoes are tender, about 5 minutes. Increase the heat to high and cook without touching the potatoes for 2 additional minutes until browned.
  4. Add the chorizo and onion mixture back into the pan and toss together. Add in the salt and chopped parsley and gently stir to combine. Leave hash on the stove over low heat until ready to serve with the bagels.
  5. To make the bagels, slice the bagels in half and spread a thin layer of butter onto the cut side of each bagel. Heat a non-stick skillet over medium-high heat and spray the pan with nonstick spray. Place the bagels buttered side down into the pan.
  6. Crack the eggs one at a time into a small bowl and drop one egg into the hole of each bagel. Sprinkle each lightly with salt and garlic powder. Cook without touching for 3 minutes. Flip the bagels over and cook an additional 3 minutes.
  7. Serve the egg bagels with the sweet potato chorizo hash.

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