Chorizo and Sweet Potato Hash with Fried Egg

Ingredients

• 1 pound Mexican chorizo, removed from casing
• 2 medium Sweet potatoes, peeled and diced
• 1 Red bell pepper, diced
• 1 Yellow bell pepper, diced
• 0.5 Red onion, diced
• 2 cloves Garlic, minced
• 4 Eggs
• 2 tablespoons Olive oil
• 0.5 teaspoon Chipotle powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Cilantro, chopped

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers.
2. 2Add the 1 pound of Mexican chorizo to the skillet. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes. The chorizo should no longer be pink.
3. 3Add the 2 medium sweet potatoes (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 0.5 red onion (diced), and 2 cloves garlic (minced) to the skillet with the chorizo. Sprinkle in the 0.5 teaspoon chipotle powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
4. 4Stir everything together and cook, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and the vegetables are softened, about 20-25 minutes. The sweet potatoes should be easily pierced and slightly browned.
5. 5While the hash is cooking, crack the 4 eggs into a separate non-stick skillet over medium-low heat (300°F / 150°C). Cook the eggs until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
6. 6Divide the chorizo and sweet potato hash among 4 plates. Top each serving with one of the fried eggs and sprinkle with the 2 tablespoons of chopped cilantro.
7. 7Serve immediately.

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