Spicy Chorizo and Sweet Potato Hash with Fried Eggs

Spicy Chorizo and Sweet Potato Hash with Fried Eggs ingredients

• 12 oz Mexican chorizo, casing removed
• 2 medium Sweet potatoes, peeled and diced 1/2-inch
• 1 medium Yellow onion, diced
• 1 Red bell pepper, diced
• 3 cloves Garlic, minced
• 1 Jalapeño, minced (seeds removed for less heat)
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 4 Large eggs
• 1/4 cup Fresh cilantro, chopped

How to make Spicy Chorizo and Sweet Potato Hash with Fried Eggs

1. In a large cast-iron skillet or heavy-bottomed pan, cook the 12 ounces of chorizo over medium-high heat, breaking it up with a spoon, until fully browned and crispy, about 8-10 minutes. Remove the chorizo with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan, and set aside.
2. Add 1 tablespoon of olive oil to the same skillet over medium heat. Add the diced 2 medium sweet potatoes, diced 1 medium yellow onion, and 1 red bell pepper. Cook, stirring occasionally, for 15-20 minutes, or until the sweet potatoes are tender and lightly caramelized.
3. Stir in the 3 minced garlic cloves, 1 minced jalapeño, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2-3 minutes, until the garlic is fragrant and the spices are toasted.
4. Return the cooked chorizo to the skillet with the vegetables. Stir everything together well, ensuring the chorizo is evenly distributed throughout the hash. Create four small wells in the hash.
5. Carefully crack one large egg into each well. Cover the skillet with a lid or a baking sheet to steam the eggs. Cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired runniness.
6. Alternatively, if you prefer crispy edges, you can fry the eggs in a separate non-stick pan with a little butter or oil until desired doneness.
7. Once the eggs are cooked, remove the skillet from the heat. Carefully transfer a portion of the hash and one egg to each serving plate.
8. Garnish each serving with 1/4 cup fresh chopped cilantro, if desired, for a burst of freshness and color.
9. Serve immediately, ensuring each person gets a runny yolk to mix into the flavorful hash.

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