I’m devouring this as we speak. I’m speechless. Never, in a million years, could you convince me ANYTHING tastes better at home. I’m a “go out” kind of girl. But this. My hash at home > hip brunch places. And brunch for dinner? Let’s pretend it’s Saturday morning. Always. Why the hell not.
Also, Mike isn’t a fan of eggs. I KNOW, RIGHT!? And he INHALED two servings of this bad boy. Dreeeeeamy.
You will need:
3 small sweet potatoes (or 2 large)
1/2 pound chorizo
1/2 yellow onion, diced
1 tsp minced garlic
2 tablespoons olive oil, divided
1 pinch salt
Pico, hot sauce and avocado for toppings
Pre-heat oven to 400 degrees.
Roughly chop sweet potatoes until they’re whatever size you prefer. Put them in a big bowl, or a large ziploc bag. Add one tablespoon of olive oil to and a pinch of salt and shake up, coating all of the sweet potato pieces in olive oil.
Place sweet potatoes on a baking sheet, spread as evenly as possible. Bake for 30 minutes.
When the potatoes have about 5 minutes left, take your oven proof skillet (cast iron) and put it over medium-high (6-7 on dial) heat with the other tablespoon of olive oil. Add your teaspoon of minced garlic. Add chopped onion and chorizo. Cook until chorizo is all nice and browned. About 5-7 minutes. Stir in potatoes. LEAVE OVEN ON. Once all mixed, scoot some of the mix around with a large wooden spoon to make little holes for your eggs. Crack your eggs directly into the holes in the pan. Pull off of the heat and place skillet in the oven. Bake until eggs are set, or about 5-7 minutes.
Take it out. Freak out. Be proud. You are a cooking God. Aw yeah.
Top with pico, avocado and hot sauce. Nom. Now. For real. Stop. Wasting. Time. Oh, and $15 a weekend at that cool hipster brunch spot.
*Side note: these can be made vegetarian with soyrizo or whatever it’s called. This is also insanely healthy. I’m not an expert but I feel like this meets the requirements of primal, paleo and several other diets. So, eat without guilt, yall.