Mexican Chorizo and Sweet Potato Breakfast Hash with Avocado Crema

Peel the sweet potatoes and cut them into 1/2-inch cubes. Place in a microwave-safe bowl, cover with a damp paper towel, and microwave for 4 minutes to partially cook.

While sweet potatoes are microwaving, dice the yellow onion and red bell pepper into 1/2-inch pieces. Mince the garlic cloves. Remove seeds and ribs from the jalapeño and finely dice.

Remove the chorizo from its casing if necessary and crumble it into small pieces.

Heat 1 tbsp of olive oil in a large cast iron skillet over medium-high heat. Add the chorizo and cook for 5-6 minutes, breaking it up with a wooden spoon until browned and cooked through. Transfer to a plate lined with paper towels, leaving the rendered fat in the pan.

Add the remaining 1 tbsp of olive oil to the skillet. Add the diced onions and cook for 3 minutes until they begin to soften.

Add the diced red bell pepper and jalapeño to the skillet and cook for another 3 minutes, stirring occasionally.

Add the minced garlic, ground cumin, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant.

Add the partially cooked sweet potatoes to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and have developed a nice crust. Add the cooked chorizo back to the skillet and stir to combine.

While the hash is cooking, prepare the avocado crema: In a food processor, combine the flesh of the 2 avocados, 1/2 cup Mexican crema or sour cream, juice of half the lime, 2 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy. Transfer to a serving bowl.

Make 6 wells in the hash mixture with the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 4-5 minutes until the egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

Garnish the hash with crumbled cotija cheese, remaining chopped cilantro, and serve with lime wedges and the avocado crema on the side.

To make ahead: Prepare the hash mixture and avocado crema separately and refrigerate. Reheat the hash in a skillet and add the eggs just before serving.