Sweet Potato and Chorizo Hash with Eggs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · gluten-free, dairy-free

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Ingredients

• 3/4 lb sweet potatoes
• 6 oz fresh Mexican chorizo
• 1 large yellow onion
• 1 red bell pepper
• 2 garlic cloves
• 1/2 tsp smoked paprika
• 2 large eggs
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 cup cilantro
• 1 lime

Method (tap to check — screen stays awake)

1. Peel the sweet potatoes and cut them into even 1/2-inch dice; uneven pieces are why hash ends up half mush and half raw.
2. Brown the chorizo in a 12-inch skillet over medium-high 6 minutes, breaking it into crumbles, then lift it out with a slotted spoon and leave the rendered fat behind.
3. Add the olive oil and the sweet potato, spread it into one layer and leave it undisturbed 6 minutes to take color.
4. Stir, cover, and cook 8 minutes more over medium until a knife slides into a cube with no resistance.
5. Add the onion and bell pepper and cook uncovered 5 minutes, then the garlic and smoked paprika for 1 minute. Return the chorizo and season with the salt.
6. Make 4 wells in the hash, crack an egg into each, cover the pan and cook 5 to 6 minutes over medium-low until the whites are completely set and the yolks are firm.
7. Scatter with cilantro and serve with lime wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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