1 package of Stryker chorizo
2 medium sized sweet potatoes cut into chunks
1 large onion sliced
1 can of black beans
1 cup of quinoa
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- Start by parboiling the sweet potatoes for about 8 minutes. While they boil, take the chorizo out of its casing and cut up into half inch, bite size pieces.
- You can also start a pot of rice or quinoa. For this I chose quinoa. Boil double the amount of quinoa to water, depending on how much you'd like. I used 1 cup. Bring it to a boil then remove from the heat and cover. Stir in a little olive oil and allow it to cook for about 20 minutes. Keep it covered until you're ready to eat.
- In a cast iron pan or another skillet - I prefer using cast iron - with a little olive oil, soften the onions. When the onions are translucent, add the chorizo. Don’t worry about overcooking the chorizo! Its fat content is high enough that it can withstand a lot of heat without drying out.
- When the sweet potatoes are boiled and drained, add them to the skillet. Mix them in well, covering with the chorizo fat. Add a can of drained black beans.
- Smoosh everything down in the pan and let the entire skillet cook over medium heat for about 10 minutes without stirring, allowing a bit of a crust to form on the bottom.
- Turn on the oven broiler to high. Break four eggs into the skillet mixture. I used the back of a large spoon to create little egg gullies so that the whites don’t’ run everywhere.
- Carefully transfer the entire pan into the oven and allow the eggs to cook, about 3 minutes. Keep an eye on them so they don’t turn into hard boiled eggs! The yolk should run all over when you crack into them.
- Top with some chopped cilantro and scallions. Dish out an egg and a hearty spoonful of hash onto each plate with some quinoa.