Easy Soyrizo & Sweet Potato Hash
2 Large Sweet Potatoes, peeled
1 C. White Onion, diced
2 Garlic Cloves, minced
1 Tbsp. Adobo Sauce (from chipotle can), optional but so good!
1 Tbsp. + 1 Tsp. Avocado Oil
12 Oz. Organic Soyrizo
4 Organic & Free Range Eggs (Optional)
Sea Salt & Fresh Black Pepper
Bring a pot of salted water to a boil. Add the sweet potatoes, cook for 15-20 minutes or until the outside is cooked but the inside is a bit firm. Drain, once the potatoes are easy to handle, cube them and set aside.
In a separate large sauté pan (I like to use my large cast iron skillet), add the soyrizo with a tablespoon of avocado oil and brown over medium heat, approximately 8-10 minutes. Once browned, remove from pan and set aside.
In the same pan you cooked the soyrizo add an additional teaspoon of avocado oil and the diced onions. Cook over low-medium heat until onions are translucent, add the minced garlic, adobe sauce (if using) and sauté for 1 minute.
Add the cubed potatoes to the onion mixture, cook for 15 minutes over medium heat stirring occasionally to ensure the potatoes are cooked through. If the potatoes are taking a bit longer to cook cover with lid to allow them to stem for a few minutes.
Once potatoes are cooked, follow with the soyrizo. Cook for an additional 5 minutes, taste and season with salt to taste. Enjoy!
Two Options For Serving
You can simply serve the hash with refried beans and tortillas.
Preheat oven to 375 degrees. Make wells in the sweet potatoes. Break one egg into each well and season eggs with salt and pepper. Bake for 10-15 minutes or until eggs reach desired doneness. Garnish with fresh cilantro.