Chorizo and Sweet Potato Hash with Fried Egg

Ingredients

• 8 ounces Chorizo
• 1 large Sweet potatoes
• 1 medium Bell pepper (any color)
• 1/2 medium Onion
• 4 large Eggs
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Prepare your ingredients: Dice the 1 large sweet potato into 1/2-inch cubes. Dice the 1 medium bell pepper into 1/2-inch pieces. Dice the 1/2 medium onion into 1/2-inch pieces. Remove the chorizo from its casing (if it has one) and crumble it.
2. 2Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium heat, which is about 350°F (175°C).
3. 3Add the crumbled chorizo to the hot skillet and cook, breaking it up with a spoon, until it is browned, about 5-7 minutes. You will see it change from pink to a deep red-brown color.
4. 4Add the diced 1 large sweet potato, diced 1 medium bell pepper, and diced 1/2 medium onion to the skillet with the chorizo. Stir everything together. Season the mixture with the 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. 5Cook the hash, stirring occasionally, until the sweet potatoes are tender when poked with a fork, about 15-20 minutes. The vegetables should be softened and slightly browned.
6. 6While the hash is cooking, prepare the 4 large eggs. You can fry them in a separate non-stick skillet over medium heat until the whites are set and the yolks are cooked to your preference, about 2-4 minutes per egg.
7. 7Divide the chorizo and sweet potato hash evenly among four plates. Top each serving of hash with one of the fried eggs. Serve immediately.

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