Spicy Chorizo & Sweet Potato Hash with Fried Eggs

Spicy Chorizo & Sweet Potato Hash with Fried Eggs ingredients

• 12 oz Mexican chorizo (casing removed)
• 2 medium sweet potatoes (about 1.5 lbs), peeled and diced 1/2-inch
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 4 whole large eggs
• 1/4 cup fresh cilantro, chopped
• to taste salt
• to taste black pepper

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

1. In a large cast-iron skillet or heavy-bottomed pan, cook 12 ounces of Mexican chorizo (casing removed) over medium-high heat, breaking it up with a spoon, until fully cooked and browned, about 8-10 minutes. Remove the cooked chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the skillet.
2. Add 2 tablespoons of olive oil to the skillet, if needed, and heat over medium heat. Add the 2 medium diced sweet potatoes and 1 medium diced red onion to the skillet. Cook, stirring occasionally, for 10-12 minutes, or until the sweet potatoes begin to soften and lightly brown.
3. Stir in 1 medium diced red bell pepper, 3 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Continue to cook for another 5-7 minutes, or until the bell pepper is tender-crisp and the spices are fragrant.
4. Return the cooked chorizo to the skillet, stirring to combine all ingredients thoroughly. Season the hash with salt and black pepper to taste, ensuring all components are evenly distributed.
5. Create four small wells in the hash using the back of a spoon. Carefully crack one large egg into each well, being careful not to break the yolks.
6. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm). For firmer yolks, you can cook uncovered for an additional minute.
7. Remove the skillet from the heat. Garnish the hash with 1/4 cup fresh chopped cilantro.
8. Serve the spicy chorizo and sweet potato hash directly from the skillet, ensuring each serving includes a perfectly fried egg.

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