Chorizo Sweet Potato Hash Skillet

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 Hearty brunch done right.

This is for those of us  who enjoy bold flavors that will take over our senses! This skillet is a party for my taste buds because on weekends, we brunch like nobody’s business. I will proudly wake up and take to the kitchen to create what I feel like is a restaurant quality meal for my family. Yes, at least once (or twice a week), I feel a BIG brunch is in order, because weekends are made for celebrations, and I celebrate with food. I love food. We all love food. Let’s get to it, but first take a minute to appreciate the beautiful flowers @winecoach has brought home!


CHORIZO SWEET POTATO HASH SKILLET

WHAT

  • 1/2 lb of chorizo
  • 2-3 sweet potatoes, peeled and cubed
  • 1/2 purple onion, chopped
  • 1 garlic clove, chopped
  • 1/2 red bell pepper, cubed
  • Handful of cherry tomatoes, halved
  • 1-2 tbsp EVOO
  • Salt and pepper
  • Fresh cilantro to taste

Optional:

  • 2 green chiles, chopped
  • 4-5  eggs
  • 1 oz crumbled goat cheese
  • Avocado slices for garnishing

***Feel free to substitute the chorizo for any meat of your choice: ground beef,chicken or turkey would work well but I recommend seasoning it well s that it can pack the flavor punch. Of course you may also leave it vegetarian, that’s cool too! )

Keep in mind: Brunch + Mimosa = Happiness

 

HOW

Preheat oven to 425ºF.

  1. I used a cast iron pan: First add EVOO, onions and garlic in medium heat for 2-3 minutes. Let it sweat.
  2. Add the chorizo and cook it through, about 3-4 minutes.
  3. Add the cubed sweet potatoes and incorporate them well with the chorizo for a few minutes. Place the lid over the pan and allow it to cook for 4-5 minutes.
  4. Remove the lid and add chopped bell pepper, season with salt and pepper to taste.
  5. Sprinkle with fresh chopped cilantro to taste. Give it a good mix and make some indentations for your eggs.
  6. Slide eggs into the slots created for them and sprinkle halved cherry tomatoes, goat cheese and more fresh cilantro over the top.
  7. Bake for approximately 10 minutes or until the eggs set but still have a runny yolk.
  8. Serve immediately with a side of avocado and mimosas!

Enjoy!

Weekend brunch at our house is better than anywhere else! I would rarely trade the weekend celebration, and when I do, it’s to obtain more inspiration for home.

Xo, Ana

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WATCH THE VIDEO OF HOW I MADE THIS BELOW:

 

And this is what your actual plate will look like!! I hope you enjoy it!

9 comments

  3. Sushiiix3 says:

    Absolutely love this recipe the most! I I make this every Sunday for the family and they all love it! So tasty and full of different flavors! it’s just perfect for a Sunday brunch !!! All of Ana’s recipes have been satisfying! She’s amazing! <333 xoxo

  4. Juliana says:

    I have wanted to do this dish for ages and finally got around to. I have to say, it is soo much better than I anticipated, it will be part of my life from now on!!
    Thank you for sharing!!

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