Sunday Brunch With The New York Times - Mexican Chorizo and Sweet Potato Hash with Avocado and Fried Egg

I adore hash, of all kinds. Classic corned beef, roast beef, chicken and even all veggie hash. Two of my favorite hash recipes are from Emeril Lagasse: Smoked Salmon Potato Hash with Poached Eggs and Caviar, and Smoked Duck Hash with Poached Eggs and Woodland Cream, which is a wild mushroom cream sauce. They are Special Occasion hashes, requiring special ordering in the case of the smoked duck. (D'Artagnan Gourmet Foods is a good but expensive source.) Indulgent and deserving of more than a few Mimosas.

This one grabbed my eye with its Southwestern slant, and topping of Mexican cheese and avocado. We all may want to extra-indulge in avocados while we can: a tripling of demand over the past three decades and the drought in California are squeezing supplies. And I only recently discovered Avocado Toast! Drat!

I sliced up some strawberries and bananas to go along with it. And yes, Cranberry-Orange Mimosas will be involved.

Mangia!


Mexican Chorizo and Sweet Potato Hash
Adapted from My Daily Morsel

Ingredients:

4 sweet potatoes, peeled and diced

3 tbsp olive oil

Kosher salt

Freshly ground black pepper

1 pound chorizo, casings removed (I went with half chorizo, half linguica)

2 poblano chiles, seeded and chopped

2 red bell peppers, seeded and chopped

2 shallots, chopped
1 tbsp cumin

3 cups baby spinach leaves

¼ cup chopped cilantro leaves

4 fried eggs

1 cup crumbled asadero or queso fresco cheese

1 avocado, peeled, pitted and thinly sliced

Directions: Preheat oven to 400 degrees Fahrenheit. Toss the sweet potatoes with 2 tablespoons of olive oil and arrange in an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for 40 to 45 minutes, until tender and golden brown.

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook for 8 to 10 minutes, breaking up the meat with a spoon, until cooked through. Add the poblano chiles, bell peppers, and shallots, season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are tender. Stir in the spinach, cilantro, and butter and cook for 1 to 2 minutes, until the spinach is wilted. Stir in the sweet potatoes.

To serve, transfer the hash to plates. Place 1 fried egg over each plate and top with the cheese and avocado slices.