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Sweet Potato & Chorizo Hash

Course: Breakfast
Cuisine: Mexican

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Onion Diced
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Chili Powder
  • 1/4 Teaspoon Cumin
  • 1/2 Teaspoon Cayenne Pepper Optional
  • 1 4- Ounce Can Diced Green Chiles
  • 8 Ounces Chorizo
  • 4 Cups Sweet Potatoes Diced
  • 4 to 5 Large Eggs

Avocado Crema

  • 1 Avocado
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Mayonnaise
  • Sea Salt To Taste

Toppings

  • Pico de Gallo
  • Cilantro
  • Sliced Avocado
  • Lime Wedges

Instructions

  • Heat olive oil over medium heat in a large Dutch oven or deep fry pan. Add onion and spices and sauté until soft and translucent.
  • Add green chiles and chorizo and stir to combine. Cook until the chorizo browns.
  • Add sweet potato and 1/4 cup water. Cover and steam the potatoes until they are soft. Stir every few minutes to loose the bits on the bottom.
  • Make the Avocado Crema by blending the avocado, lime juice, mayonnaise and salt.
  • Once the potatoes are soft, make divots in the hash and crack in the eggs. Cover and cook until the whites are set but the yolks are still runny.
  • Serve topped with Avocado Crema, Pico de Gallo, cilantro, sliced avocado and lime wedges.