Chorizo & Sweet Potato Hash with Eggs

Rating:

Total Time:

31 minutes

Prep Time:

15 minutes

Cook Time:

16 minutes

Ingredients:

1 pound sweet potatoes, peeled & grated

8 ounces chorizo

1 medium onion, chopped

1 cup tricolor bell peppers, diced

1 cup cremini mushrooms, sliced

2 tsp fresh thyme, chopped

1/2 cup Parmesan cheese, shredded

Salt & freshly ground black pepper to taste

2 tsp olive oil

4 eggs

1/2 cup water

Directions:

Cook chorizo on a pan over medium high heat for 5 minutes or until browned, stirring occasionally. Remove crumbled chorizo from the pan and set aside in a covered bowl.

Peel and grate the sweet potatoes while the chorizo cooks.

Chop the bell peppers and onions. Rinse and slice the mushrooms.

Heat oil in a large pan over medium high heat. Add the sweet potatoes, onions, bell peppers, mushrooms, thyme, salt and pepper and cook for 7 minutes or so until lightly browned. Stir frequently and sprinkle water to prevent the mixture from sticking.

Mix in the chorizo and cook for 1 more minute stirring well.

Crack the eggs over the hash equally spaced from each other. Cover the pan and cook for about 3 minutes over medium high until egg whites are firm and yolks have jelled.

Sprinkle cheese and black pepper over the hash and serve warm.

Tags:

Hash