Southwest Sweet Potato Hash
Add some Tex Mex flair to your breakfast! Try this hearty breakfast with a spicy kick.
Ingredients
- 9 oz pork chorizo I use Cacique
- 3 medium sized sweet potatoes diced
- 1 tsp chili powder
- ¾ tsp ground cumin
- 1 tsp onion powder
- salt and pepper
- ½ cup green bell pepper diced
- ⅓ cup red onion diced
- 1 jalapeno seeded and finely diced
- 8 oz black beans drained and rinsed
- 5 large eggs
- ¼ cup sharp cheddar cheese
Garnish (Optional)
- 1 avocado sliced
- 4 oz crumbled cotija cheese
- 2 tbsp chopped cilantro
- 2 tbsp sour cream
- hot sauce
Instructions
- Preheat the oven to 375°
- In a large cast iron skillet over medium heat, cook chorizo through. Set aside in a small bowl. Do not drain the skillet.
- Wash and dice the sweet potatoes into ½ inch cubes. Add sweet potatoes to skillet and season with chili powder, cumin, onion powder, salt and pepper.
- Cook for about 5 minutes. Add in diced bell pepper, onion, and jalapeno and continue to cook for another 10 minutes until the potatoes become slightly tender.
- Add black beans and cooked chorizo to the skillet. Stir to combine.
- With the back of a large spoon, create 5 wells in the hash. Crack one egg in each well and sprinkle with a pinch of salt. Sprinkle cheese over the whole skillet.
- Place the skillet in the oven for about 10 minutes, or until the yolks are set to you liking.
- Garnish with cotija cheese, hot sauce, cilantro, avocado, sour cream, and/or salsa. Serve immediately