Savory Sweet Potato and Chorizo Breakfast Hash with Crispy Potato Rosti Topping

Ingredients

• 12 oz oz ground pork chorizo
• 3 cups sweet potatoes, peeled and diced
• 2 large russet potatoes, peeled
• 4 tbsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 avocados, sliced
• 4 scallions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. 1

   Grate the russet potatoes on a box grater, wrap in a clean kitchen towel, and squeeze out as much liquid as possible. Season with 1/2 tsp salt and set aside.

2. 2

   Heat 2 tbsp avocado oil in a large cast iron skillet over medium-high heat. Add the diced sweet potatoes in a single layer and cook undisturbed for 5 minutes to brown, then stir and cook 10 more minutes until tender. Remove and set aside.

3. 3

   In the same skillet, add the chorizo and cook, breaking it up, until browned and crisp at the edges, about 8 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.

4. 4

   Add the onion and red bell pepper to the chorizo fat and cook until softened, about 6 minutes. Add garlic, smoked paprika, cumin, oregano, black pepper, and remaining salt; cook 1 minute until fragrant.

5. 5

   Return the sweet potatoes and chorizo to the skillet, toss well, and keep warm over low heat.

6. 6

   Press the grated potato into a thin, even disk. Heat 2 tbsp avocado oil in a nonstick skillet over medium-high heat, slide the potato disk in, and press flat. Cook 6-8 minutes until deeply golden, then flip carefully and cook 5 more minutes until crisp. Cut into wedges.

7. 7

   Plate the hash, top each portion with rosti wedges, sliced avocado, scallions, cilantro, and a squeeze of lime.