Nothing says fall to me quite like roasted, crispy, golden brown root veggies simply seasoned to let through their true earthy sweetness. This easy recipe achieves said autumn goodness; just dice and sauté. Plus, this skillet is kind of a deconstructed take on a Spanish tortilla and just as filling and satisfying with potatoes, garlic, chorizo, olive oil and Spanish paprika known as pimentón.
Also, breakfast is appropriate for breakfast, lunch or dinner. No judging. Dig in, family style.
Spicy Breakfast Chorizo Hash
2cupspeeled and diced russet potato
2cupspeeled and diced sweet potato (I used white sweet potato)
1/2cupdiced red onion
1tspsweet Spanish paprika
1 1/4cupdiced chorizo
2garlic cloves, sliced
salt and pepper, to taste
Preheat the oven to 375°.
Heat a pan over medium high and add potatoes and sweet potatoes. Drizzle with olive oil and cook potatoes, stirring often, for 8 minutes. Add onions and continue cooking until potatoes are crispy on the outside and tender on the inside, about 2 more minutes. Remember that the potatoes will continue a bit longer in the oven.
Lower the pan's heat to medium and add the chorizo. Fry for 2-3 minutes. Add garlic and sauté with chorizo until fragrant, 1-2 minutes.Remove from heat and make 4 wells in the potatoes and crack in eggs. Sprinkle pan with thyme, cayenne and paprika and bake in your preheated oven for 5-6 minutes (the egg white should be set with the yolk still runny). Sprinkle with salt and black pepper to taste and serve immediately family style.