📝 About This Recipe
This vibrant hash is a celebration of contrasting textures and bold, earthy flavors, perfect for a slow weekend morning. We combine the natural sweetness of caramelized yams with the salty crunch of Spanish chorizo and the nutrient-dense bite of lacinato kale. Finished with perfectly jammy eggs and a hint of smoked paprika, it’s a wholesome, one-pan masterpiece that elevates the humble breakfast potato to a gourmet experience.
🥗 Ingredients
The Base
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 4 ounces Spanish Chorizo (dry-cured, casing removed and diced)
- 1 medium Red Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
Greens and Aromatics
- 1 bunch Lacinato Kale (stems removed, leaves roughly chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1/2 teaspoon Smoked Paprika (pimentón de la Vera)
- 2 tablespoons Extra Virgin Olive Oil (divided)
Toppings and Finishing
- 4 pieces Large Eggs (at room temperature)
- 1/4 cup Feta Cheese (crumbled)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- optional Hot Sauce (for serving)
👨🍳 Instructions
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1
Place the cubed sweet potatoes in a microwave-safe bowl with a tablespoon of water, cover, and microwave for 4-5 minutes until just tender but still holding their shape. This ensures a fluffy interior and crispy exterior.
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2
While potatoes pre-cook, place a large 12-inch cast-iron skillet over medium heat. Add the diced chorizo and cook for 3-4 minutes until the fat renders and the edges become crispy.
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3
Use a slotted spoon to remove the chorizo from the pan, leaving the flavorful red oil behind. Set the chorizo aside on a paper towel.
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4
Increase the heat to medium-high and add 1 tablespoon of olive oil to the chorizo fat. Add the sweet potatoes in a single layer. Let them sear undisturbed for 5 minutes to develop a deep golden crust.
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5
Toss the potatoes and add the diced red onion and bell peppers. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened and charred in spots.
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6
Stir in the minced garlic, rosemary, smoked paprika, and the remaining tablespoon of olive oil. Cook for 1 minute until the aromatics are fragrant.
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7
Add the chopped kale to the skillet in batches, tossing with tongs. The kale will look like a lot, but it will wilt down significantly. Season the mixture with a pinch of salt and pepper.
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8
Once the kale is wilted and bright green, stir the cooked chorizo back into the pan. Taste and adjust seasoning as needed.
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9
Use the back of a spoon to create four small wells in the hash. Carefully crack one egg into each well.
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10
Reduce heat to medium-low, cover the skillet with a lid, and cook for 3-5 minutes. You are looking for whites that are set but yolks that remain runny.
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11
Remove the lid and take the skillet off the heat immediately to prevent overcooking the eggs.
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12
Garnish with crumbled feta, fresh parsley, and an extra crack of black pepper. Serve immediately directly from the skillet.
💡 Chef's Tips
For the crispiest potatoes, ensure they are patted dry with a paper towel after the microwave step before hitting the hot oil. If you prefer a vegetarian version, swap the chorizo for smoked tempeh or simply add an extra teaspoon of smoked paprika and a pinch of cumin. Don't crowd the pan; if your skillet is too small, cook the potatoes in two batches to ensure they roast rather than steam. Use Lacinato (Dino) kale rather than Curly kale for a more tender bite and better integration into the hash. Watch the eggs closely—the residual heat of the cast iron will continue to cook them even after the heat is off.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread to soak up the runny egg yolks. Pair with a bright, citrusy Mimosa or a spicy Bloody Mary for the ultimate brunch experience. A dollop of Greek yogurt or avocado slices on top adds a cooling creaminess that balances the spice. Offer a side of high-quality hot sauce or chili oil for those who want an extra kick. Goes beautifully with a simple side of seasonal fresh fruit to cleanse the palate.