Chorizo and Sweet Potato Hash
Ingredients
- 8 ounces ground chorizo
- 1 small sweet onion, diced
- 1 small red bell pepper, diced
- 1 medium sweet potato, diced and par-cooked
- 3 cloves garlic smashed into a paste or confit
- 1 sprig fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 eggs
- ¼ cup grated cheddar cheese, or more to taste
- 1 avocado, sliced for topping
- 2 tablespoons finely chopped fresh cilantro or flat-leaf parsley, for garnish
- salsa, optional
Instructions
- Add the chorizo to a large sauté pan over medium-high and cook for 2-3 minutes, until the oil starts to render. Add the onion, bell pepper, and sweet potato and cook another 4-5 minutes, until the sweet potato starts to caramelize and veggies start to soften. Stir in the garlic, rosemary, thyme, and season with paprika, salt and pepper.
- Make 4 wells in the hash to place the eggs in separate areas, leaving enough space in between. Season the eggs with salt, and pepper and sprinkle cheese on the hash. Place a lid and allow eggs to cook for 3-4 minutes (depending how runny you like them). Remove lid.
- Top hash with avocado, fresh cilantro or parsley, and your favorite salsa if desired. Serve immediately. Enjoy!