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Weekend Mango Habanero Breakfast Hash

Smoky chorizo, sweet potatoes, and sunny eggs bathed in Mango Habanero heat. Sweet potatoes mirror the mango sweetness, while chorizo lends smoky depth.
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Ingredients Method Notes

Ingredients
  

  • A final drizzle of sauce and avocado cream keeps each bite bright.
  • Hash
  • 2 tbsp avocado oil
  • 1 lb sweet potatoes diced
  • 8 oz fresh chorizo casings removed
  • 1 bell pepper diced
  • 1/2 red onion diced
  • 4 eggs
  • Finish
  • 1 avocado mashed with lime juice
  • 1/3 cup Mango Habanero Drizzle
  • Cilantro cotija, lime wedges

Method
 

  1. Method
  2. Crisp the sweet potatoes in oil until browned, then push to the edges.
  3. Brown chorizo in the center, add peppers and onions, and cook until tender.
  4. Make wells and crack eggs into the skillet; cover and cook until whites set.
  5. Swirl avocado cream over everything and finish with Mango Habanero Drizzle.

Notes

Plating Ideas
Serve directly in the skillet with toasted tortillas.
Top with pickled jalapeño coins for extra bite.
Bonus Uses
Leftover hash stuffs breakfast burritos.
Use the drizzle for roasted plantains.