Craving a breakfast that will awaken your taste buds and fuel your day with a burst of flavors? Look no further than this mouth-watering Sweet Potato and Chorizo Hash with Poached Eggs. This dish is a symphony of sweet, savory, and spicy notes, perfectly balanced to tantalize your senses and leave you feeling utterly satisfied.
Imagine tender chunks of sweet potatoes, caramelized to perfection, mingling with the bold, smoky flavors of chorizo sausage. Each bite is a delightful explosion of textures and tastes, complemented by the velvety richness of perfectly poached eggs. Whether you’re a die-hard brunch enthusiast or simply seeking a delicious start to your day, this recipe is sure to become a new favorite.
Ingredients:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces chorizo sausage, casings removed and crumbled
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 4 eggs
- 2 tablespoons white vinegar
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring occasionally.
3. In a large skillet, cook the chorizo over medium-high heat until browned and crispy, about 5-7 minutes. Remove the chorizo from the skillet, reserving the rendered fat.
4. In the same skillet with the chorizo fat, sauté the onion and garlic until fragrant, about 2 minutes. Add the diced bell pepper and continue to cook for another 3-4 minutes, until the vegetables are slightly softened.
5. Return the cooked chorizo to the skillet, along with the roasted sweet potatoes, smoked paprika, and cumin. Stir to combine and adjust seasoning with salt and pepper as needed.
6. To poach the eggs, fill a deep saucepan or skillet with 3-4 inches of water and add the vinegar. Bring the water to a gentle simmer over medium heat. Crack each egg individually into a small bowl, then gently slide them into the simmering water. Cook for 4-5 minutes, or until the whites are fully set, and the yolks are still runny.
7. Divide the sweet potato and chorizo hash among four plates or shallow bowls. Top each portion with a perfectly poached egg. Garnish with chopped fresh parsley or cilantro, if desired.
Serve this delectable Sweet Potato and Chorizo Hash with Poached Eggs hot and enjoy the perfect marriage of flavors. The sweetness of the potatoes, the spicy kick of the chorizo, and the rich, velvety yolks will dance across your palate, leaving you craving for more. Whether you’re starting your day or indulging in a leisurely brunch, this dish is guaranteed to be a crowd-pleaser.