Chef Rob’s
SWEET POTATO
hash
INGREDIENTS
1 large
1
2 Tbsp.
1 tsp
1 tsp
8 oz
4 cups
yellow or red onion,
diced
bell pepper, diced
canola oil
smoked paprika
chili powder
spicy chorizo
diced sweet potato
o
(you can bake them at 350 F,
for 20 minutes before, otherwise
dice small so they cook fast)
AVOCADO CREMA
avocado
1
lime, juiced
1
sour cream
1/4 cup
salt, to taste
water, if needed
*Blend all ingredients together
TOPPINGS
pico de gallo
fresh jalapeños, sliced
cilantro
avocado crema
sliced avocados
lime wedges
DIRECTIONS
Pico de Gallo
Salsa
1. Heat a large cast iron skillet over high heat
with oil.
2. Add the onions, bell peppers and spices,
and sauté until translucent and soft. (about
5 minutes)
3. Add chorizo to the pan and stir to
combine.
4. Let the chorizo brown, for 4-5 minutes.
5. Reduce heat to medium, stir in the sweet
potato and stir to combine.
6. Pour in a 1/4 cup of water and cover to
steam the potatoes. (if you pre baked don’t
add water) This will take about 10 minutes.
7. Stir every few minutes to loosen up the
bits on the bottom.
8. Once the potatoes are soft and hot, crack
in the eggs over the hash.
9. Cover and cook another 3-5 minutes
until the whites are set but the yolks are still
runny.
10. Serve with desired toppings.
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