- 1 medium sweet potato, cut into 1-inch cubes
- 1 cup diced or crumbled chorizo sausage
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 cups brussels sprouts, trimmed and halved
- 2 teaspoons brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chipotle chile powder
- 4 large eggs
- Salt and pepper, to taste
- Chives or parsley, for garnish
- Grated parmesan cheese, for garnish
- Place a large cast-iron skillet over medium-high heat and bring a small pot of water to a boil.
- Add the sweet potatoes to the boiling water and cook for 2-3 minutes, or until slightly tender. You don’t want them cooked all the way through or they will get mushy in the hash. Don’t drain the water (you’ll use it to poach the eggs). Reduce the heat so the water is simmering.
- Meanwhile, cook the chorizo in the skillet until it is mostly rendered and crispy and then remove it from the pan to a plate lined with paper towels and set aside.
- To the drippings, add the onion and garlic and sauté for 5 minutes. Add in the brussels, sugar, and spices and stir well to combine. Add in the drained potatoes and reserved chorizo and toss to combine. Cook for 10 minutes or so, stirring frequently, or until all the veggies are tender. Season, to taste, with salt and pepper.
- Meanwhile, to the same pot of simmering water used for the potatoes, add a splash of white vinegar and swirl the water in a circular motion with a spoon or spatula. Carefully drop in the eggs, one at a time, and poach to desired doneness. For a runny yolk, I poach my eggs for about 3-4 minutes.
- Top the hash with the poached eggs and season them with a little salt and pepper. Garnish the entire skillet with freshly grated parmesan and chopped chives or parsley just before serving.