Here’s a recipe for some orange food for October in the form of a breakfast hash!
It’s pumpkin season. And while pumpkin isn’t typically considered a breakfast food, here’s another fun way to incorporate a different orange food into your menu during this festive fall month: sweet potatoes!
Sweet potato chorizo breakfast hash
Start with a few basics:
- 1 sweet potato (3/4″ diced)
- 1/3 onion (small-diced)
- 2 scallions (thinly sliced)
- 1 Fresno chili (minced/fine-diced)
- 1/4 red bell pepper (fine diced)
- 8 oz Mexican chorizo (loose/crumbled)
- However many eggs you feel you want on top (I used our remaining 5 between two people).
Start by browning the chorizo. Remove chorizo and most of its rendered fat from the pan.
To the fat remaining in the pan, add the sweet potatoes, and continue to cook, using a wooden spoon to scrape the chorizo fonde off the bottom of the pan.
Once the sweet potatoes are about two thirds of the way cooked, add your onions.
Once the onions and sweet potatoes are nice and tender, toss the chorizo back in to re-warm.
Lastly, add your scallions, fresno chilis and bell pepper.
Once you’ve tossed and sautéed the fine-diced colorful things for just a few seconds, transfer everything to a bowl or serving plate. Here’s the final plate:
Use a moderate to liberal amount of clarified butter (how much, depends on a combination of personal preference and how non-stick your non-stick pan actually is).
Technique tip: Crack your eggs into a small bowl first — this allows you to check for egg shell fragments without having to fish them out of a hot pan. Drape the cracked eggs into a hot pan (note this last part: the hotter the pan is, at the point when eggs are added, the less-likely it is that the eggs will stick)
It’s usually at this point that I like to add my salt (and pepper, if desired): when things are soft and raw, they are in a better state to absorb salt, as opposed to a heat-hardened food surface, such as a seared steak or over-hard eggs, in which case salt tends to just sit crystalized on the surface.
While those eggs cook, dice up some avocado, and top your bowl(s) of chorizo hash with it.
Return to the eggs to finish preparing them to your liking. I prefer mine over-easy/over-medium!
Even pro’s don’t get ’em right every time:🙄
Top with salsa (if you like) and enjoy!