We usually hit the ground running every morning around our house, but occasionally time allows for a more leisurely breakfast. My husband, Benji, loves to create breakfast meals from what we have on hand and came up with this winner a few months ago. I like to pair it with some wheat toast and jam, and I also think you could add in some sautéed kale or swiss chard to the hash, but Benji isn’t going for it.
- 1 lb ground chorizo
- 1 large sweet potato, cut into matchstick-sized pieces
- 2 large (3-4 medium) gold potatoes, cut into matchstick-sized pieces
- olive oil
- 2 eggs per person
- salt and pepper
Fully cook and crumble the chorizo. Set aside.
After cutting up the potatoes, rinse in a colander and squeeze out excess water. Place in a bowl and cook in the microwave for about 3 minutes (you can skip this step, but it will double the time on the stove). Meanwhile, heat olive oil in a large cast iron skillet. Add potatoes, stirring often, and cook for 10-15 minutes until the potatoes are soft enough to cut with a fork, but still fairly firm. Add cooked chorizo and season with kosher salt and freshly ground pepper. Place on plates and cook eggs sunny side up or over easy (keep yolk runny), and place cooked eggs on top of the hash. Season again with salt and pepper.