Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 8 oz Mexican Chorizo, casings removed (225g)
  • 1 Medium Yellow Onion, diced (about 1 cup diced)
  • 2 Medium Sweet Potatoes, peeled and diced (about 2 cups diced)
  • 1 Red Bell Pepper, diced (about 1 cup diced)
  • 2 Cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ¼ tsp Cayenne Pepper (optional, for extra kick)
  • Salt and Black Pepper to taste
  • 2 tbsp Fresh Cilantro, chopped (for garnish)
  • 2-3 Large Eggs
  • 1 tbsp Butter (15g)
  • Salt and Pepper to taste

Instructions:

  1. Dice sweet potatoes, onion, and bell pepper. Mince garlic. Remove chorizo from casing. Chop cilantro.
  2. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spatula, until browned and crispy. Remove chorizo from the skillet and set aside.
  3. Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic, smoked paprika, cumin, and cayenne pepper (if using), and cook for another minute until fragrant.
  4. Add diced sweet potatoes to the skillet and cook, stirring occasionally, until tender and slightly browned, about 10-15 minutes. If potatoes start to stick, add a splash of water or broth.
  5. Return cooked chorizo to the skillet with the sweet potato mixture. Season with salt and pepper to taste. Stir to combine.
  6. While the hash is finishing, melt butter in a separate skillet over medium heat. Fry eggs to your desired doneness (over easy, sunny-side up, etc.). Season with salt and pepper. The key here is a runny yolk!
  7. Divide the chorizo and sweet potato hash between plates. Top each serving with a fried egg. Garnish with fresh cilantro. Serve immediately.