Sweet Potato Hash with Chorizo and Eggs
A hearty, savory breakfast hash featuring roasted sweet potatoes and crispy chorizo, topped with fried or baked eggs. Build your own variation by swapping proteins, vegetables, and seasonings to suit your taste.
Ingredients
Method
Peel and dice the sweet potato into ½-inch cubes. Dice the onion. Remove chorizo from its casing if needed and break into small crumbles.
Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potato and onion, stirring occasionally, until the potatoes are golden and tender, about 12–15 minutes.
Push the vegetables to the edges of the skillet. Add the chorizo crumbles to the center and cook, breaking them apart with a spoon, until browned and cooked through, about 5–7 minutes. Stir together with the vegetables.
Season the hash with paprika, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
Make two small wells in the hash and crack the eggs directly into them. Cover the skillet and cook until the eggs reach your desired doneness, 3–5 minutes for runny yolks or longer for fully cooked.
Divide the hash between plates, top each serving with an egg, and garnish with fresh cilantro and a squeeze of lime if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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