Bae Rating: 3.5/5. This is a super easy breakfast that even the most culinarily challenged can finesse. It's quick, delicious, and will help ease the pain of even your worst weekend hangover...before your down the next round of mimosas that is.
Vibes: Saturday morning in sweats, mimosa in hand. Naturally.
2 cups of sweet potatoes, cubed
1 cup of Mexican Chorizo (the kind that comes in a casing)
2 large cloves of garlic, minced
1 cup of yellow onion, sliced
1 tsp of smoked paprika
1 tsp of cumin
1.5 tsp of sea salt
2 tsp of chili powder
2 tsp of garlic powder
2 tsp of onion powder
1/4 of cilantro, chopped for garnish
Homemade Crema, for garnish (If you can't find Mexican Crema in the store)
- In a large heavy bottomed skillet on medium- high heat, add the chorizo, and mash it up into smaller pieces (like how you do with ground beef making box tacos...please stop making box tacos)
- After about 3-4 minutes, the chorizo should be opaque, but not fully cooked. Remove it from the pan and set aside.
- Drain about half of the chorizo grease from the pan and set it aside. Add the sweet potatoes to the pan, and cook until they start getting brown around the edges, but don’t let them burn. Turn the heat down if they start getting too brown too quickly!
- Add the onions and the seasonings, and cook until they begin to turn transulucent.
- Add the garlic and drained chorizo back to the pan. Adding the garlic last prevents it from burning. Burnt garlic is nasty. Trust us.
- Cook on medium-high heat for another 7-10 minutes until the potatoes get a beautiful brown crust. The chorizo should be crisp and deep brown as well.
- At this point, start scrambling, frying or poaching your eggs. If you want a more hands off approach, you can make small wells in the hash, and bake the eggs directly in the potatoes. Just pop it in a 400 degree oven for a few minutes until the eggs are opaque and set!
- Sprinkle with cilantro, and a drizzle of crema for garnish.