Sam was feeling like we needed to shake up our breakfast options a bit. So, in his Sam-ly way, he did a bunch of research resulting in the discovery of some amazing creations on PaleOMG.com. Seriously, go check it out. This is one of those recipes, and it tastes even better than it looks. We love sweet potatoes, they actually have some nutritional value over the starch lumps that are regular potatoes! Sweet potatoes are high in beta-carotene (an antioxidant that is a precursor to Vitamin A), and FUN FACT: beta carotene is fat soluble, so the butter or bacon fat and eggs in this recipe will help your body soak it all up and turn it into Vitamin A.
The original recipe calls for chorizo, so for all my meatly friends, this is for you. For us veggies, soy chorizo has become incredibly easy to find in our local grocery store, usually in the organic section, and sometimes right next to the regular chorizo. The soy chorizo doesn’t need to cook down as it doesn’t have any animal fat, mostly just needs to be warmed through and browned. We don’t eat a lot of soy but I had to make an exception for this one!
- 1lb chorizo or 1 pkg soy chorizo
- 1 (14 oz) can diced fire roasted tomatoes
- 1 sweet potato, diced
- 1 yellow onion, diced
- 6-8 eggs
- 2 garlic cloves, minced
- 1 tablespoon preferred fat (butter or bacon fat)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- salt and pepper, to taste
- Preheat your oven to 350°.
- Heat up a large skillet (cast iron works the best!) over medium heat.
- Add your fat and minced garlic.
- When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
- Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes. If you are using soy chorizo, definitely add a splash of water to help steam the potatoes.
- Let cook for about 8-10 minutes or until sweet potatoes are tender.
- Add your tomatoes and spices and mix together.
- If you are not using a cast iron skillet, pour your hash into a baking dish.
- Use a spoon to press into the hash where you want your eggs to go.
- Crack your eggs directly on top of hash.
- Bake for 15-20 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is. Note that the eggs will look shiny on top no matter how long you cook them, so they might look runny after 20 minutes, but they’re not. I learned that the hard way! Note: If you are not crazy about poached eggs or have a lot of leftover hash to eat up, over-easy fried eggs work great as well. After making this a few times we’ve decided that we like the fried eggs more, so I cook the hash for about 15 minutes on its own and fry eggs on the side.
This is what Sam gets to start his day with. I like to remind him often that he is a lucky, lucky man 😉
Recipe Credit: PaleoOMG – Click here for the original post and pics of the meatly version.