Spicy Rainbow Breakfast Hash

If using fresh, uncooked chorizo, remove casings and crumble it into a large frying pan. If using precooked, chop sausage into small pieces. Saute over medium heat until sausage is browned. Using a slotted spoon, remove sausage from pan and set aside.

Add onions, sweet potatoes and mushrooms into the pan and saute them in the leftover chorizo grease. Add a bit of olive oil if your sausage was particularly lean and didn’t leave much grease behind. Cover and stir occasionally until sweet potato begins to soften (about 5 minutes). Add yellow pepper and onion or garlic powder. Stir and cook 5 minutes more.

Add chorizo back to the pan along with the chopped greens (it’s a great time to try some new ones). Don’t worry if it looks like too much. It will cook down! Stir and let the mixture cook until greens just start to cook down and wilt.

Make four small wells in your hash and crack two eggs into each well. Make a hole in the middle of the hash and pour just a bit of water in and cover the pan quickly. This will help steam the eggs on top to help them cook through.

Once your eggs are cooked to your liking, you’re ready to eat! Top with avocado, salsa, or eat just as is. If your sausage is particularly spicy, cut some of the spice down with a small dollop of Greek yogurt. Enjoy!