Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs
This Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs is a healthy, filling and comforting meal made with sweet potatoes, Mexican chorizo, kale and Granny Smith apples. It's also gluten free and paleo friendly.
Servings: 4 servings
Ingredients
For the hash
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 2 medium sweet potatoes, peeled and diced
- 1 teaspoon minced garlic, about 1 clove
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon ancho chili powder
- 1/2 pound Mexican chorizo
- 1 cup chopped kale
- 1 large Granny Smith apple, diced
- salt and black pepper, to taste
For the eggs
- 4 eggs (or more, depending on how many eggs each person wants)
- water (enough to place the steamer basket in)
Instructions
- In a large skillet over medium-high heat, add olive oil, onions, sweet potatoes, garlic, rosemary, sage and chili powder. Cook for 12 minutes, stirring occasionally.
- Add chorizo and kale. Cook for another 12 minutes, until chorizo is fully cooked.
- Add apples and cook for 2 minutes. Taste and season with salt and pepper as needed. Remove from heat and serve with soft boiled eggs.
For the soft boiled eggs
- In a large pot, bring water to a boil. Place the steamer basket in the pot followed by the eggs. Cover and reduce heat to simmer.
- Cook for exactly 6 minutes. While eggs are cooking, fill a large bowl with ice water. Remove eggs with a spoon and place in the ice water.
- Let the eggs cool slightly before peeling, about 1 to 2 minutes. Peel by gently cracking the entire shell with the back of a spoon (NOT the edge of the spoon) and removing the shell under running water in the sink.
Nutrition
Serving: 1/4 of recipe | Calories: 390kcal | Carbohydrates: 29g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 274mg | Sodium: 592mg | Potassium: 514mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13100IU | Vitamin C: 49.5mg | Calcium: 120mg | Iron: 3.2mg