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–+ servings
250ml Habanero Pepper Infused Olive Oil – spicy olive oil
Garden Infuzions

Roasted Sweet Potato Hash with Habanero Infused Olive Oil and Chorizo

A cozy, fiery sweet potato hash with crisp edges, savory chorizo, and just enough Habanero Pepper Infused Olive Oil to wake up the whole skillet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Breakfast, Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
  • 3 tablespoons Habanero Pepper Infused Olive Oil
  • 8 ounces chorizo casing removed if needed
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 4 large eggs
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado sliced
  • 2 tablespoons crumbled cotija cheese optional

Equipment

  • 1 Sheet Pan for roasting the sweet potatoes
  • 1 sheet Parchment paper to keep cleanup easy
  • 1 Large skillet for the hash and eggs
  • 1 Wooden spoon for breaking up the chorizo
  • 1 Chef’s knife for chopping the vegetables
  • 1 Cutting board for prep
  • 1 set Measuring spoons for seasoning and oil

Method
 

Instructions
  1. 1. Heat the oven to 425°F and line a sheet pan with parchment paper.
  2. 2. Toss the sweet potatoes with 1 tablespoon of the Habanero Pepper Infused Olive Oil, half the salt, half the black pepper, smoked paprika, and cumin until evenly coated.
  3. 3. Spread the sweet potatoes on the sheet pan in a single layer and roast for 20 minutes, stirring once halfway through.
  4. 4. While the potatoes roast, heat the remaining 2 tablespoons of Habanero Pepper Infused Olive Oil in a large skillet over medium heat.
  5. 5. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Transfer to a plate with a slotted spoon, leaving the drippings in the skillet if there is not an excessive amount.
  6. 6. Add the onion and red bell pepper to the skillet and cook until softened and lightly browned, about 6 to 8 minutes.
  7. 7. Add the roasted sweet potatoes and cooked chorizo back to the skillet and toss to combine. Cook for 2 to 3 minutes so the flavors come together and the edges pick up a little more color.
  8. 8. Make 4 small wells in the hash and crack an egg into each well. Cover the skillet and cook over low heat until the whites are set and the yolks are cooked to your liking, about 4 to 6 minutes.
  9. 9. Finish with cilantro, avocado, and cotija cheese if using. Serve hot from the skillet.

Notes

For extra crisp edges, do not crowd the sweet potatoes on the sheet pan. If the chorizo releases a lot of fat, spoon off a little before adding the vegetables. The dish is best served right away while the eggs are warm and the potatoes are crisp.

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