Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 2 large sweet potatoes into 0.5-inch cubes, dice 1 medium yellow onion, mince 2 cloves of garlic, and dice 1 medium red bell pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add 200 grams of Mexican chorizo, and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat from the chorizo and set the cooked chorizo aside in a bowl.

3. 3

   In the same skillet, add the diced 1 medium yellow onion and 1 medium red bell pepper, sautéing for 5 minutes until softened, then add the minced 2 cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Stir in the diced 2 large sweet potatoes into the skillet with the vegetables and spices, cover, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender, then return the cooked 200 grams of chorizo to the skillet and mix well.

5. 5

   While the hash cooks, prepare the avocado crema by combining 1 large avocado, 0.5 cup of plain Greek yogurt, the juice of 1 whole lime, and 2 tablespoons of milk in a blender or food processor, blending until smooth and creamy.

6. 6

   Garnish the finished hash with 0.25 cup of fresh chopped cilantro and a generous dollop of the avocado crema before serving immediately.