Chorizo & Sweet Potato Hash with Poached Eggs

Hearty and Delicious

Ingredients (approx):

• 2 medium sweet potatoes, peeled and diced (~½-inch cubes)

• 4 oz chorizo (Spanish or Mexican style), removed from casing & crumbled

• 1 small red onion, chopped

• 1 bell pepper (any color), chopped

• 1 Tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt & pepper to taste

• 2-4 eggs (depending on servings)

• Optional: chopped fresh cilantro, hot sauce

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chorizo, cook ~3-4 minutes until it begins to brown and release oils.

2. Add onion + bell pepper, sauté ~3–4 minutes until softened.

3. Add diced sweet potatoes, smoked paprika, cumin, salt & pepper. Stir to combine. Cover skillet, reduce heat to medium-low, cook ~10–12 minutes, stirring occasionally, until sweet potatoes are tender and slightly crisped.

4. Meanwhile, poach the eggs: Bring a pot of water to gentle simmer, add a splash of vinegar (vinegar will help keep the eggs together), crack each egg into small bowl then gently slide into simmering water; cook ~3-4 minutes until whites set but yolks still soft (or longer if desired).

5. Serve hash on plates, top each serving with a poached egg. Sprinkle chopped cilantro and a dash of hot sauce if you like.

6. Enjoy immediately.

Essentials:

Cast Iron Skillet: https://amzn.to/4p1vwwt