Dairy-Free Cuban Breakfast Hash with Sweet Potatoes and Chorizo

Instructions

1. 1Peel and dice the 2 medium sweet potatoes into 1.27 cm cubes. Remove the about 225 g dairy-free Spanish chorizo from its casings and crumble it. Dice the 1 medium red onion, 1 medium red bell pepper, and 1 medium green bell pepper. Mince the 4 cloves garlic.
2. 2Heat the 2 tbsp olive oil in a large 30.48 cm skillet over medium heat, which is 175°C. Add the diced sweet potatoes and cook for 10 to 12 minutes, stirring occasionally, until they are slightly softened and beginning to turn golden brown.
3. 3Add the crumbled chorizo to the skillet with the sweet potatoes. Cook for 5 to 7 minutes, breaking it up with a spoon, until the chorizo is browned.
4. 4Add the diced red onion, red bell pepper, and green bell pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
5. 5Stir in the minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Remove the skillet from the heat. Stir in the 2 tbsp lime juice and the 1/4 cup fresh cilantro.
7. 7Serve the Dairy-Free Cuban Breakfast Hash hot.

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