Forget bland breakfast scrambles; this vibrant hash brings a punch of smoky flavor and color to your plate. The combination of sweet potatoes, robust chorizo, and smoked paprika creates the ultimate brunch experience.
Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4
Ingredients
- 2 medium sweet potatoes, diced into 1-inch cubes
- 8 oz Spanish chorizo sausage, removed from casing and crumbled
- 1 large yellow onion, chopped
- 1 red bell pepper, deseeded and chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 4 medium eggs
- salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes, onion, and red bell pepper. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
- Stir in the crumbled chorizo sausage and minced garlic. Cook for another 5-7 minutes, allowing the chorizo to crisp up slightly and the flavors to meld.
- Reduce the heat to low. Sprinkle in the smoked paprika and season with salt and pepper. Stir everything together, cooking for 1 minute until fragrant.
- While the hash finishes simmering, lightly fry the eggs in a separate small skillet using a tiny amount of oil (if needed). Cook them sunny-side up or over easy, to your desired doneness.
- Divide the sweet potato and chorizo hash among four plates. Top each serving generously with one freshly fried egg. Serve immediately.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 380 kcal
- Protein: 25g
- Fat: 24g
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 6g
- Sodium: 550mg
