Sweet Potato and Chorizo Breakfast Hash with Eggs

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound sweet potatoes, diced into 1/2-inch cubes
• 8 ounces chorizo sausage, casing removed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro, chopped for garnish
• Hot sauce (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until translucent.
3. 3 Increase heat to medium-high, add sweet potatoes, and cook for 5 minutes.
4. 4 Add chorizo to the skillet, breaking it apart with a spoon.
5. 5 Season with smoked paprika, cumin, salt, and pepper.
6. 6 Continue cooking until sweet potatoes are tender and chorizo is cooked through.
7. 7 Create four wells in the hash and crack an egg into each.
8. 8 Cover skillet and cook until eggs are set to your liking.
9. 9 Garnish with cilantro and serve with hot sauce if desired.

Equipment

• Large skillet with lid
• Spatula

Variations

• Add diced bell peppers for extra color and crunch.
• Substitute black beans for a vegetarian option.

Substitutions

• Use turkey chorizo for a leaner option.
• Substitute regular potatoes if sweet potatoes are unavailable.

Pairings

• Toast
• Fresh fruit salad

Nutrition

Tips

• For extra flavor, use smoked paprika and freshly ground cumin.
• If you prefer your eggs over-easy or scrambled, cook them separately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with warm tortillas and a side of avocado slices.
• Pair with a fresh fruit salad for a balanced breakfast.

FAQ