Mexican Chorizo and Poblano Breakfast Hash

Ingredients

• 12 oz fresh Mexican chorizo
• 1 large, diced jicama
• 2 poblano peppers
• 6 eggs
• 1 onion
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 lime
• 3 tbsp avocado oil
• 1/4 cup cilantro
• 1/3 cup salsa verde

Instructions

1. 1

   Blanch diced jicama 10 minutes; drain and dry thoroughly.

2. 2

   Char poblanos over a flame, steam, peel, and cut into rajas.

3. 3

   Brown chorizo in avocado oil; remove, leaving fat.

4. 4

   Crisp jicama in the chorizo fat, stirring infrequently, 15 minutes.

5. 5

   Add onion, garlic, cumin, paprika, and poblanos; return chorizo.

6. 6

   Fry eggs sunny-side up; serve hash topped with eggs, salsa verde, lime, and cilantro.