Chorizo Sweet Potato Hash

Spiced Mexican chorizo cooked with sweet potatoes and poblanos, topped with sunny eggs and fresh cilantro.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.55/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-Sugar
• Low-Calorie
• Low-Carb

Tags

• one-pot
• sauté
• quick
• spicy
• budget-friendly
• smoky

Ingredients

• 1 pound pork chorizo (casings removed)
• 2 sweet potatoes (large, peeled and diced into 1/2-inch cubes)
• 1 poblano pepper (seeded and diced)
• 1 yellow onion (diced)
• 1 tablespoon olive oil
• 6 eggs (large)
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 1 whole lime (cut into wedges)

Instructions

1. Place diced sweet potato in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 3 minutes to par-cook.
2. Heat olive oil in a large 12-inch skillet over medium-high heat. Add pork chorizo and cook for 4 minutes, breaking it into crumbles until browned.
3. Add yellow onion, poblano pepper, par-cooked sweet potato, and salt to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender and edges are crisp.
4. Use a spoon to create 6 small wells in the hash. Crack one of the eggs into each well.
5. Cover the skillet with a lid and cook on medium-low heat for 3 to 4 minutes until egg whites are set and yolks remain soft.
6. Garnish with fresh cilantro and serve immediately with lime wedges.

Notes

For weekly batch prep, cook the chorizo and sweet potato base completely and store in an airtight container for up to 4 days; reheat in a pan and top with freshly cooked eggs.

Nutrition (per serving)

• Calories: 335
• Protein: 17.8 g
• Carbohydrates: 15.9 g
• Fat: 23.4 g
• Fiber: 4.3 g
• Sodium: 927 mg
• Saturated Fat: 6.1 g
• Sugar: 5.1 g
• Cholesterol: 302 mg