No surprise, I love breakfast. I’m not much of a sweet breakfast person, though don’t get me wrong, I love some maple-drenched pancakes from time to time. But my true breakfast love is potato hash! In this spicy sweet potato hash, I cook up everything in a bit of Hot Pepper olive oil for a kick and top it with a fried egg for a hearty brunch!
**** AS SEEN ON WMUR Channel 9 COOK’S CORNER****
2 Sweet Potatoes, peeled and cubed, Roasted (left overs work well here)
2 links chorizo sausage crumbled *optional*
1 medium onion chopped fine
1/2 cup black beans
2 Tablespoons Hot Pepper Infused Olive Oil
1/4 cup shredded cheddar cheese
If you are not using pre-cooked sweet potatoes, lay the potatoes on a cookie sheet and roast them in 1 tablespoon of hot pepper olive oil at 400 degrees about 20 minutes or until softened.
In a medium skillet, preferably cast iron, heat olive oil. Add crumbled chorizo and until most of the pink is gone. Add onions and sauté until softened, about 3 minutes. Add sweet potatoes, and black beans. When everything is heated through, transfer to serving plate. Top with Shredded Cheddar cheese and an egg on top. Eggs can be fried, sunny side or poached. ENJOY