Cuban Breakfast Hash with Sweet Potatoes and Chorizo

Instructions

1. 1Peel and dice the sweet potatoes into 1.27 cm cubes. Remove chorizo from casings and crumble.
2. 2Dice the onion and green bell pepper. Mince the garlic.
3. 3Heat the olive oil in a large skillet over medium heat.
4. 4Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove from the skillet and set aside.
5. 5Add the sweet potatoes, onion, and green bell pepper to the skillet. Cook, stirring occasionally, until the sweet potatoes are tender and the vegetables are softened, about 15-20 minutes.
6. 6Add the garlic, cumin, oregano, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute more, until fragrant.
7. 7Return the chorizo to the skillet and stir to combine.
8. 8Make four wells in the hash and crack an egg into each well.
9. 9Cover the skillet and cook until the eggs are cooked to your liking, about 3-5 minutes for runny yolks.
10. 10Garnish with chopped cilantro and serve immediately.

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