Sweet Potato Hash with Chorizo

Directions

1. BACON ONION JAM:
2. 1.Dice bacon and cook to render fat. When bacon is crisp, place bacon aside for later. Do not remove fat.
3. 2. Add sliced onions and kosher salt to pan and cook on medium until caramelized, stirring occasionally (30+min).
4. 3. Once onions have fully caramelized and are a dark, rich brown, add coffee, maple syrup, cumin, and cinnamon. Stir occasionally and cook until mixture is reduced to a jam-like consistency.
5. 4. Add balsamic and orange zest and cook for about 2 minutes.
6. 5. Cool and store mixture in airtight container for up to one week.
7. Sweet Potato Hash:
8. 1. Remove chorizo from casing and crumbled in a pan with olive oil. Cook until browned. Remove once fully cooked.
9. 2. While chorizo is cooking, wash and dice sweet potatoes, but leave the skin on. Crush and mince garlic. Remove rosemary and thyme from stems, finely chop the herbs.
10. 3. Combine olive oil, garlic, sweet potatoes, chorizo, about 8 oz or bacon onion jam, salt, and pepper in a bowl. This can be prepared and done the day before
11. 4. Spread hash on a cast iron skillet or baking dish. Cook for 30-45 minutes in a 450 degree oven or until crisp and potatoes are browning.
12. 5. (Optional) Crack eggs into hash and cook until eggs are done (roughly 7 minutes).