Chorizo and Sweet Potato Hash
Source: Fresh off the Grid
- 1 medium-size sweet potato, peeled if desired
- 2 green onions
- 1 tablespoon oil
- 2 oz crumbly chorizo, or Soyrizo
- 1 teaspoon maple syrup
- ⅛ teaspoon cinnamon
- 2 eggs
- Salt to taste
Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).
Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
Add the green onions and cook for an additional 5 minutes.
Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.
Make two wells in the hash and crack an egg into each. Cook the eggs to your liking – we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
Serve & enjoy!
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