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
-
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.
-
Add green chilies and chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.
-
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.
-
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.
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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.
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To serve top with desired toppings