Spicy Chorizo and Sweet Potato Hash with Avocado Crema

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add 450 grams of ground chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes; drain excess fat and set aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 2 large diced sweet potatoes and 1 medium finely diced red onion, cooking for 10-12 minutes until the sweet potatoes are tender-crisp and the onion is softened.

3. 3

   Stir in 3 minced cloves of garlic, 1 deseeded and minced jalapeño, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground cumin, cooking for an additional 2 minutes until fragrant.

4. 4

   Return the cooked chorizo to the skillet with the sweet potato mixture, stirring to combine all ingredients thoroughly, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

5. 5

   In a small bowl, mash 1 large ripe avocado with 0.5 cup of sour cream and 1 tablespoon of fresh lime juice until smooth to create the avocado crema, then stir in 2 tablespoons of chopped fresh cilantro.

6. 6

   Spoon the chorizo and sweet potato hash onto serving plates and garnish generously with the freshly prepared avocado crema and the remaining 2 tablespoons of chopped fresh cilantro.