Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 1 medium Yellow Onion, diced (approx. 1 cup / 150g)
  • 1 Red Bell Pepper, diced (approx. 1 cup / 150g)
  • 8 oz Spanish Chorizo, casing removed and diced (225g)
  • 2 large Sweet Potatoes, peeled and diced (approx. 3 cups / 450g)
  • 1 tsp Smoked Paprika (5ml)
  • ½ tsp Garlic Powder (2.5ml)
  • Salt and freshly ground Black Pepper, to taste
  • 4 large Eggs
  • Optional Garnish: Fresh cilantro/coriander, sliced green onions, hot sauce

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté until softened, about 5-7 minutes.
  2. Add diced chorizo to the skillet and cook, stirring occasionally, until browned and crisp, about 5-7 minutes. The rendered fat will add amazing flavor.
  3. Add diced sweet potatoes, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir to combine everything.
  4. Reduce heat to medium-low, cover the skillet, and cook, stirring occasionally, until sweet potatoes are tender, about 15-20 minutes. If the mixture gets too dry, add a tablespoon or two of water.
  5. While the hash is cooking, fry the eggs in a separate pan to your liking (sunnyside up is the classic choice!).
  6. Divide the sweet potato and chorizo hash among four plates. Top each serving with a fried egg. Garnish with fresh cilantro/coriander, green onions, and a dash of hot sauce, if desired.