Chorizo Sweet Potato Hash Recipe

Prepare sweet potatoes: if not already cubed, peel and dice sweet potatoes into 1/2-inch cubes so they cook evenly.

Par-cook sweet potatoes: place diced sweet potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover, and microwave on high for 3–4 minutes until slightly tender but not falling apart. Alternatively, boil in lightly salted water for 4 minutes and drain.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add the diced onion and sauté 3–4 minutes until translucent.

Add the red bell pepper and roasted poblano to the skillet and cook 3–4 minutes until softened.

Push vegetables to one side of the pan, add the crumbled cooked chicken chorizo to the hot side and let it sizzle 1–2 minutes to warm and render any fat. Stir to combine with the vegetables.

Add the par-cooked sweet potatoes to the skillet in a single layer if possible. Let them cook undisturbed 3–4 minutes to develop a light brown crust, then stir and continue to cook 4–6 minutes until potatoes are tender and lightly browned.

Stir in minced garlic, smoked paprika, ground cumin, salt and black pepper. Cook another 1–2 minutes until garlic is fragrant and spices are evenly distributed.

Taste and adjust seasoning. Stir in chopped cilantro, remove skillet from heat and keep warm while you prepare the eggs.

Fry the eggs

In a separate nonstick skillet, heat 1 tbsp butter over medium-low. Crack two large eggs into the skillet and cook to your preference: sunny-side up (cover pan for 2 minutes until whites set), over-easy (cook 2 minutes, flip and cook 20–30 seconds), or over-medium (flip and cook 45–60 seconds). Season eggs with a pinch of salt and pepper.

Warm tortillas: while eggs cook, warm tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble: divide the chorizo-sweet potato hash between the two warmed tortillas (or plate if serving open-faced). Top each portion with a fried egg.

Finish: sprinkle crumbled cotija cheese over the eggs and hash. Add a squeeze of lime and hot sauce or salsa if desired.

Serve immediately: serve each portion with the remaining cilantro garnish and extra lime wedges on the side.