I love breakfast food, especially that of the savory type. I make a potato, pepper and onion hash pretty frequently, but I tend to have food ADD (aka: I get bored easily). So, I decided to mix it up a bit, and in the process came up with this little gem.
Midway through creating this recipe — by some stroke of foodie genius — I randomly decided to bake eggs on top of it. Um, why had I never thought of that before?! I hate to pat myself on the back, but seriously — it was a pretty awesome idea.
Let’s just say my standard hash has been one-upped by its sweeter, spicier counterpart. Long live breakfast yumminess.
Sweet and Spicy Hash (serves 2)
What you need:
- 1 raw chorizo link, casing removed
- 1 large sweet potato, peeled and diced
- 1 medium russet potato, peeled and diced
- 1 small red onion, diced
- 2 large eggs
- Salt and freshly cracked pepper
- Chopped parsley
- Crumbled feta cheese
- Sliced avocado
How you do it:
- Preheat the oven to 350 degrees.
- In a large, ovenproof skillet, cook the chorizo. Once cooked through, remove from skillet (leaving a smidge of rendered fat in the pan) and set aside on paper towel-lined plate.
- Add the potatoes and onion to the skillet, season with salt and pepper, and cook in the rendered chorizo fat, stirring occasionally, until the potatoes are cooked through; approximately 25 minutes.
- Once the potatoes are cooked, stir the cooked chorizo back to the skillet. Crack 2 eggs over the hash and put the pan in the oven. Cook until the egg whites are set; approximately 10 minutes.
- Serve by topping each portion with chopped parsley, crumbled feta and a few slices of avocado.