In need of a feisty, slightly spicy brunch idea to warm up your weekend winter morning? This is the perfect one pan breakfast that has a delightful balance of heat and also sweetness from the sweet potatoes. I like to sauté everything in a pan, adding a slightly softer texture to the sweet potatoes. If you like a more roasted, crisp texture to your potatoes, you can roast them in the oven separately, then fold them into the chorizo mixture before serving. A sunnyside up egg is the best garnish here, with the runny yolk coating the veggies and making this the ultimate crowd pleasing weekend feast. Serves 4-6
INGREDIENTS:
6 oz. dried chorizo, cut lengthwise, then sliced
1 small vidalia onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, diced
salt and pepper
2 sweet potatoes, ends trimmed, and roughly chopped into 1.5 inch cubes
1 tsp chili powder
1 cup spinach leaves, stems trimmed
4-6 eggs
INSTRUCTIONS:
In a large skillet over medium heat, add the chorizo and sauté for 5-10 minutes, stirring frequently until evenly crispy and charred. Using a slotted spoon, remove the chorizo from the pan, leaving the pan with the chorizo oil on the heat.
Add the onion to the chorizo oil, stirring to coat, and cook for 2 minutes. Add the garlic and red bell pepper, stirring to combine, and season with salt and pepper. Cook for additional 4 minutes.
Stir in the sweet potatoes and chili powder, cooking for 10-15 minutes, stirring occasionally, until fork tender and cooked through.
Fold in the spinach leaves, cooking for an additional 2 minutes, and taste for seasoning. Add more salt and pepper, if you like, cover with a lid and turn the heat to low.
Prepare the eggs to your liking in a small skillet, sunnyside up or over easy. Serve atop the finished sweet potato chorizo hash, and enjoy!