By Dane Feldman
Photo by Dane Feldman.
When it comes to breakfast and brunch, one of the absolute most underrated dishes is potato hash. It’s versatile, it’s filling, it’s damn delicious, and it’s pretty difficult to ruin. This recipe has more ingredients than I usually use, but I guarantee that it isn’t too many flavors. This dish has it all: it is sweet, savory, spicy, and salty without overwhelming the palate.
What you’ll need:
1 sweet potato, cubed
1 yukon gold potato, cubed
1 link chorizo, sliced
1/2 avocado, sliced
3/4 zavory pepper, finely chopped
1/4 zavory pepper, sliced thin
1 scallion, chopped
1 tsp garlic, chopped
Preheat oven to 425.
Grease a pan with some olive oil and spread the potatoes out on top. Season the potatoes with the black pepper, cayenne pepper, and garlic powder. Drizzle more olive oil over the potatoes and bake for 25-30 minutes or until brown.
While the potatoes are baking, cook the chorizo in a small dry skillet until the chorizo is crisp and brown. Remove the chorizo from the pan and pat dry with a paper towel.
Heat some olive oil in the skillet and add the chopped garlic and chopped zavory pepper. Remove the potatoes from the oven and put them directly into the skillet.
Stir and cook for two minutes before adding the chorizo back into the pan. Make two small spaces in the pan with a spoon and crack the eggs into the spaces. Cover and let cook until the eggs begin to settle.
Spread the avocado evenly over the potatoes, eggs, and chorizo. Sprinkle in the scallion and top with the sliced zavory pepper to serve.