Rise and shine, sleepy camper—it’s time to put that crackling fire to delicious use. This smoky-sweet skillet hash is basically breakfast in flannel: hearty chorizo, golden sweet potatoes, and just enough campfire charm to make your neighbors jealous. Crown it with creamy avocado and a crumble of cotija, then toss a fried egg on top like you’re starring in your own outdoor cooking show. Bonus points for a drizzle of Secret Aardvark Hot Sauce—because mornings should bite back a little.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 13 min.
Allergens: milk
Ingredients
- 1 lb MoC Bulk Chorizo
- 2 T olive oil
- 1 lb sweet potato, peeled and diced ½”
- 1 lb garnet yam, peeled and diced ½”
- ½ c red onion, diced
- 1/2 c each red and yellow bell pepper, diced
- Salt and black pepper to taste
- ½ bunch cilantro, chopped
- 2 medium avocadoes, sliced
- ¼ c cotija cheese, crumbled
- Secret Aardvark Habanero Hot Sauce for serving
- Fried eggs if desired
Steps
In a large skillet over medium heat, cook sausage, stirring, to break up. Push the sausage to the side of the pan and add the oil, onions, peppers and potatoes. Cover and cook over medium heat, stirring often, until potatoes are tender, about 10 min. Season with salt and pepper. Stir in chopped cilantro. Top with crumbled cotja, sliced avocado, hot sauce and fried eggs to your liking.
