Mexican Breakfast Hash

I love entertaining at brunch! It’s so easy, the dishes are cheap, and you have all day to linger and catch up. This is a super versatile dish - you can substitute andouille sausage and cajun seasoning for a creole version, or spicy Italian sausage and basil for an Italian version. Since my best sis Ali loves Mexican food for breakfast, I cook this for her.

Ingredients

• 1 lb. Chorizo
• 16 oz. Black beans (canned are fine)
• 1 sweet potato
• 1 bell pepper
• 1 red onion
• Garlic
• Canola oil
• Cumin
• Smoked paprika
• Chili powder
• Shredded mexican or cheddar cheese
• 6 eggs
• Cilantro or parsley
• Optional: Tortillas, sour cream, hot sauce

Instructions

• Crumble the chorizo into an oven-safe skillet heated to medium-high.
• Preheat the oven to 400°.
• Dice the sweet potato, onion and bell pepper, chop the garlic.
• Once the chorizo is browned remove from skillet and if the pan is dry, add a little oil.
• Bring back up to medium and add the sweet potato, onions and peppers - cook until the onions are translucent and the potatoes soft.
• Add the garlic stirring until fragrant.
• Rinse and drain the black beans and add to the skillet.
• Add cumin, paprika and chili powder to taste; add salt and pepper.
• Add back in the chorizo and stir.
• Crack 6 eggs around the pan on the top; Cook until egg whites are solid.
• Remove pan and sprinkle cheese on top; Add back to oven until cheese is melted.
• Remove from oven and sprinkle with cilantro or parsley.
• Optional to serve with tortillas, sour cream and hot sauce.