Author Notes
Crispy roasted sweet potato, poblano chile, and spicy chorizo hash topped with a fried egg, crumbled asadero cheese, and thinly sliced avocado. —Riley Wofford
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Ingredients
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4
sweet potatoes, peeled and diced
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3 tablespoons
olive oil
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Kosher salt
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Freshly ground black pepper
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1 pound
chorizo, casings removed
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2
poblano chiles, seeded and chopped
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2
red bell peppers, seeded and chopped
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2
shallots, chopped
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3 cups
baby spinach leaves
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1/4 cup
chopped cilantro leaves
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2 tablespoons
unsalted butter
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6
fried eggs
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1 cup
crumbled Asadero cheese
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1
avocado, peeled, pitted, and thinly sliced
Directions
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Preheat the oven to 400°F. Toss the sweet potatoes with 2 tablespoons of olive oil and arrange in an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for 40 to 45 minutes, until tender and golden brown.
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Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook for 8 to 10 minutes, breaking up the meat with a spoon, until cooked through. Add the poblano chiles, bell peppers, and shallots, season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are tender. Stir in the spinach, cilantro, and butter and cook for 1 to 2 minutes, until the spinach is wilted. Stir in the sweet potatoes.
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To serve, transfer the hash to plates. Place one fried egg over each plate and top with the cheese and avocado slices.
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