Kitchen Sink Hash
- 1lb chorizo
- 1/2lb leftover chicken, diced
- 1 yellow bell pepper, seeds removed and diced
- 1 poblano pepper, seeds removed and diced
- 1/2 yellow onion, diced
- 1 sweet potato or yam, diced
- 1 package of button mushrooms, sliced
- sprinkle of garlic powder and onion powder
- pinch of salt and pepper
- Add chorizo to a large skillet over medium heat.
- Use a spatula to break up your chroizo and cook it until it’s completely cooked through.
- Use a slotted spoon and place cooked chorizo in a bowl while you cook the rest of your meal.
- Place onions and sweet potatoes in your leftover chorizo grease and seasonings. Stir and cover to cook down and steam, stirring randomly.
- Once your sweet potatoes begin to soften, add your yellow bell pepper and poblano pepper and stir to let cook down. After about 4-5 minutes, add your mushrooms.
- Once the mushrooms are soft, add your cooked leftover chicken and chorizo back to the mix, and add your seasonings and salt and pepper (you won’t need much because of the chorizo seasonings leftover in your pan).
- Keep stirring your hash around until sweet potatoes are cooked to liking and flavors are completely incorporated.
- Top with avocado and eat up!