6ounces Mexican chorizocastings removed (check ingredients for funky stuff)
2tablespoonsextra virgin olive oildivided
2largesweet potatoesdiced small (so they cook evenly + quickly)
1lbportobello mushroomsroughly chopped
Salt + pepper to taste
Green onions for garnish
Fried eggs for serving
In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate.
In the same skillet, reduce heat to medium-low. Add 1 tablespoon of oilve oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Transfer to a plate.
In the same skillet, add remaining olive oil. Add garlic and cook for 30 seconds. Add mushrooms, cumin, salt and pepper. Cook until browned and tender, approximately 5 minutes.
Add the cooked crumbled chorizo and diced sweet potato back to the skillet and stir everything together. Taste and adjust seasoning. Cook for another minute. Serve hash with a fried egg on top. Enjoy!