Chorizo and Sweet Potato Hash with Salsa Verde Eggs

Steps

1. Put the diced sweet potatoes in a microwave-safe bowl with 2 tbsp water, cover and microwave on high 4–5 minutes, until just tender when pierced. Drain well and spread on a towel to steam dry.
2. Cook the chorizo in a 12-inch cast-iron or nonstick skillet over medium heat for 5–6 minutes, breaking it up, until browned and the fat has rendered. Transfer the chorizo to a bowl with a slotted spoon, leaving the fat (add the olive oil if you have less than 2 tbsp).
3. Raise the heat to medium-high. Add the sweet potatoes in a single layer and cook 4 minutes without stirring, until crusty underneath. Flip in sections and cook 6–8 minutes more, until crisp on several sides.
4. Add the onion, poblano, cumin and salt and cook 4–5 minutes, stirring occasionally, until the onion is soft. Stir the chorizo back in.
5. Lower the heat to medium. Make 4 wells in the hash, spoon 2 tbsp salsa verde into each well and crack an egg into each. Cover and cook 4–6 minutes, until the whites are set and the yolks are still runny.
6. Scatter the cotija, avocado and cilantro over the skillet and serve straight from the pan with lime wedges, more salsa verde and warm tortillas.

Kitchen tip

Par-cooking the sweet potatoes in the microwave is the trick to a hash that is crisp outside and creamy inside in 15 minutes rather than 40. Make sure they are dry before they hit the pan, and resist stirring for the first few minutes so a crust can form. Use fresh Mexican chorizo here (raw, sold in casings or tubes), not cured Spanish chorizo. You can prep the sweet potatoes and cook the chorizo the night before so brunch is just the final fry and eggs.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.