Chorizo and Sweet Potato Breakfast Hash with Over-Easy Eggs

Begin by washing and peeling 2 large sweet potatoes; dice them into uniform 1/2-inch cubes to ensure even cooking. Wash and dice 1 red bell pepper and 1 small yellow onion. Mince 3 cloves of garlic and thinly slice 1 fresh jalapeño, removing seeds if you prefer less heat.

Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add 12 oz of raw ground Mexican chorizo. Use a wooden spoon to break the meat into small crumbles and cook for 5-6 minutes until browned and slightly crispy. Use a slotted spoon to remove the chorizo and set aside, leaving the flavorful rendered fat in the skillet.

Add the diced sweet potatoes to the skillet containing the chorizo fat. Season with 1 teaspoon smoked paprika and 0.5 teaspoon ground cumin. Spread the potatoes in a single layer and let them sear undisturbed for 3-4 minutes to develop a golden-brown crust (caramelization). Stir and continue cooking for another 5 minutes until tender.

Add the diced yellow onion, red bell pepper, and sliced jalapeño to the sweet potatoes. Sauté for 4-5 minutes, using the moisture from the vegetables to deglaze the bottom of the pan, scraping up any flavorful brown bits (fond) left by the chorizo.

Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant. Return the cooked chorizo to the skillet and toss everything together to combine. Season with salt and black pepper to taste. Reduce heat to low to keep warm.

In a separate non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Carefully crack 4 large eggs into the pan. Cook for about 2 minutes until the whites are opaque and set, but the yolks remain runny for an over-easy finish.

While the eggs cook, prepare the garnishes: wash and roughly chop 0.25 cup fresh cilantro, thinly slice 2 scallions, and slice 1 avocado. Cut 1 lime into 4 wedges.

To serve, divide the warm chorizo and sweet potato hash among four plates. Top each portion with one over-easy egg. Sprinkle with 0.25 cup crumbled Cotija cheese, the chopped cilantro, and sliced scallions. Place avocado slices on the side and serve immediately with a lime wedge for a bright, acidic finish.