SWEET POTATO, SPINACH AND CHORIZO HASH WITH FRIED EGGS

Hash is one of the easiest go-to breakfast?s that I LOVE and usually make to prep for the upcoming week.

Ingredients

• 3 large sweet potatoes (about 3 lbs), skin on, diced into ? to ?-inch cubes
• 3.5 oz / 100 gr Spanish chorizo, sliced
• 1 large onion, halved and thinly sliced
• 1 garlic clove, minced
• 3 cups spinach, roughly chopped
• 4 tablespoons olive oil
• 2 ? teaspoons fine grain salt, divided
• Pinch of fresh ground black pepper

• 4 free-range organic eggs
• Chopped fresh parsley to taste

Directions

1. Preheat oven to 450?F (230?C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.
2. Heat a large skillet over medium-high heat, add chorizo slices and fry for 4 to 5 minutes, until crispy. Transfer chorizo to a bowl with a slotted spoon and set aside.
3. Add onion, garlic, and 1 teaspoon of salt to the skillet and lower the heat to medium. Cook, stirring every now and then, until onions are soft and translucent and garlic is fragrant, about 10 minutes.
4. In the meantime, in a large bowl toss diced sweet potatoes with the olive oil, 1 ? teaspoons of salt, and a pinch of ground black pepper.
5. When the onions are done, stir them into the sweet potatoes.
6. Add spinach to the skillet and saute? for 2 minutes, until just wilted. Stir spinach into the sweet potatoes as well.
7. Spread sweet potato mixture in one layer on the lined baking sheet, and roast in the oven for 30 to 40 minutes, stirring at least a couple of times, until the sweet potatoes are soft and browned.
8. Let the hash cool, stir in the chorizo, and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.
9. To serve, heat the oven to 425?F (220?C).
10. Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) season with salt and pepper and bake in the hot oven until heated, about 5 minutes.
11. In the meantime heat a skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more.
12. Serve eggs over hash and sprinkle chopped parsley on top.