Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. 2

   Add 12 ounces of sliced chorizo to the skillet and cook until browned and crispy, about 7 minutes, then remove the chorizo and set aside, leaving the rendered fat in the pan.

3. 3

   Add 2 large diced sweet potatoes and 1 medium finely chopped red onion to the same skillet, cooking for 10-12 minutes until the sweet potatoes begin to soften, stirring occasionally.

4. 4

   Stir in 3 minced garlic cloves, 1 diced red bell pepper, 1 minced jalapeño with seeds removed, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, cooking for an additional 5 minutes until the bell pepper is tender.

5. 5

   Return the cooked chorizo to the skillet, mixing well to combine all ingredients and heating through for 2 minutes.

6. 6

   While the hash is cooking, combine 2 ripe avocados, 2 tablespoons of lime juice, and 1/4 cup of sour cream in a food processor or blender, blending until smooth to create the avocado crema.

7. 7

   Serve the spicy chorizo and sweet potato hash immediately, topped with a generous dollop of avocado crema and garnished with 1/4 cup of chopped cilantro.