- 1 large yellow or red onion, diced
- 1 Bell pepper, diced
- 2 T canola oil
- 1 t Smoked paprika
- 1 t chili powder
- 8oz spicy chorizo
- 4C diced sweet potato (you can bake them at 350, for 20 min before, otherwise dice small so they cook fast)
- 1 avocado
- 1 lime, juiced
- 1/4C Sour cream
- Salt, to taste
- Water, if needed
*Blend all ingredients together
- Pico de Gallo
- Fresh jalapeños, sliced
- Avocado Crema
- Sliced Avocados
- Lime Wedges
Heat a large cast iron skillet over high heat with oil.
Add the onions, bell peppers and spices and saute until translucent and soft, about 5 minutes.
Add chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.
Reduce heat to medium, add in the sweet potato and stir to combine. Pour in 1/4 cup of water and cover to steam the potatoes. (if you pre baked don’t add water) This will take about 10 minutes. Stir every few minutes to loosen up the bits on the bottom.
Once the potatoes are soft and hot crack in the eggs, over hash Cover and cook another 3-5 minutes until the whites are set but the yolks are still runny.
To serve, top with desired toppings. Serves 4.
Recipe by Chef Rob, As Seen On The Marc & Mandy Show