Sweet and Spicy Hash with Baked Eggs

I love breakfast food, especially that of the savory type. I make a potato, pepper and onion hash pretty frequently,  but I tend to have food ADD (aka: I get bored easily). So, I decided to mix it up a bit, and in the process came up with this little gem.

Midway through creating this recipe — by some stroke of foodie genius — I randomly decided to bake eggs on top of it. Um, why had I never thought of that before?! I hate to pat myself on the back, but seriously — it was a pretty awesome idea.

Let’s just say my standard hash has been one-upped by its sweeter, spicier counterpart. Long live breakfast yumminess.

Sweet and Spicy Hash (serves 2)

What you need:

1 raw chorizo link, casing removed
1 large sweet potato, peeled and diced
1 medium russet potato, peeled and diced
1 small red onion, diced
2 large eggs
Salt and freshly cracked pepper
Chopped parsley
Crumbled feta cheese
Sliced avocado

How you do it:

Preheat the oven to 350 degrees.
In a large, ovenproof skillet, cook the chorizo. Once cooked through, remove from skillet (leaving a smidge of rendered fat in the pan) and set aside on paper towel-lined plate.
Add the potatoes and onion to the skillet, season with salt and pepper, and cook in the rendered chorizo fat, stirring occasionally, until the potatoes are cooked through; approximately 25 minutes.
Once the potatoes are cooked, stir the cooked chorizo back to the skillet. Crack 2 eggs over the hash and put the pan in the oven. Cook until the egg whites are set; approximately 10 minutes.
Serve by topping each portion with chopped parsley, crumbled feta and a few slices of avocado.