Mexican Hash Egg Bake
(14 oz) can diced fire roasted tomatoes
sweet potato, diced
yellow onion, diced
garlic cloves, minced
fat of choice (I used bacon fat)
salt and pepper, to taste
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Preheat your oven to 350 degrees.
Heat up a
cast iron skillet
under medium heat.
Add your fat and minced garlic.
When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes.
Let cook for about 6-8 minutes or until sweet potatoes are tender.
Add your tomatoes and spices and mix together.
If you are not using a cast iron skillet, pour your hash into a
Use a spoon to press into the hash where you want your eggs to go.
Crack your eggs directly on top of hash.
Bake for 5-8 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is!
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