Categories: Breakfast

Ingredients

• **ingredients**
• 1 large yellow or white onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 4 oz can diced green chilies
• 8 ounces chorizo
• 4 cups diced sweet potato
• 4-5 eggs
• toppings
• **Pico de Gallo**
• Fresh jalapeños, sliced
• Minced Cilantro
• Avocado Crema (recipe below)
• Sliced Avocados
• Lime Wedges
• **crema**
• 1 avocado
• Juice of 1 small lime
• 1 tablespoon mayonnaise
• Salt, to taste
• Water, if needed

Directions

1. Heat a large cast iron skillet over high heat with 2 tablespoons oil. Add the onions and spices and saute until translucent and soft, about 5 minutes.

2. Add green chilies and chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.

3. Reduce heat to medium and add in the sweet potato and stir to combine. Pour in 1/4 cup of water and cover to steam the potatoes. This will take about 10 minutes. Uncover and stir every few minutes to loosen up the bits on the bottom.

4. Make the crema by blending the ingredients together. If it’s a bit thick add in water a tablespoon at a time until it reaches your desired consistency.

5. Once the potatoes are soft make little divots in the hash and crack in the eggs. Cover and cook another 3-5 minutes until the whites are set but the yolks are still runny.

6. To serve top with desired toppings

Email to a friend | Print this recipe | Back