Crispy sweet potatoes, smoky chorizo, and peppers roasted together in one skillet, finished with fried eggs and a shower of fresh cilantro. This hearty breakfast hash brings the diner home with a spicy kick.
1Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the sweet potato cubes, season with half the salt, and cook, stirring occasionally, until browned and nearly tender, 10–12 minutes. Transfer to a plate.
2In the same skillet, add the chorizo and cook, breaking it up with a spoon, until browned and crisp, 5–6 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
3Add the remaining tablespoon of oil if the pan looks dry. Sauté the onion, bell pepper, and poblano until softened, 4–5 minutes. Stir in the garlic, smoked paprika, cumin, oregano, remaining salt, and black pepper; cook until fragrant, about 30 seconds.
4Return the sweet potatoes and chorizo to the skillet, toss to combine, and press the mixture into an even layer. Cook undisturbed for 3–4 minutes so the bottom crisps up.
5Using the back of a spoon, make 4 shallow wells in the hash and crack an egg into each. Cover the skillet and cook over medium-low until the whites are set but the yolks are still runny, 4–5 minutes.
6Remove from heat, scatter the cilantro over the top, and serve right away with avocado slices, lime wedges, and hot sauce.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.