On Sundays in Sedona there is a Farmers Market and if you go to the first stall on the left, you'll find a family owned ranch with some of the best chorizo money can buy. Two cowboys will pack up your goods and inquire what you plan on making. I always buy short ribs and chorizo, and my response is always something southwestern. Some days short rib enchiladas, sometimes just tacos or chili, and with the chorizo, I always say hash.
Chorizo and eggs is easily one of my favorite dishes and for the family gathering we had here in Sedona this past week, I couldn't resist whipping up a couple loaves of sourdough to smear with fresh avocado and a chorizo sweet potato hash.
My sourdough is a recipe I was given by a dear friend who stated it is part Tartine Baker and part instincts. I discovered halfway through the process that my kitchen scale had been replaced by one that only weighs up to 500 grams and so most of this bread was all instincts. Luckily, I've been making this long enough for it to turn out tasting like bread. Add avocado, oil, salt, and dried pepper flakes and you can't tell it's total amatuer hour at all!
Prep time: 15 minutes | Cook time: 1 hour | Total time: 1 hour, 15 minutes
1 lb. decased chorizo
1 large white onion, chopped
2 garlic cloves, minced
4 large sweet potatoes, cubed
1 tbsp dried oregano
1 tbsp chili powder
2 tbsp olive oil
1 tbsp sea salt
tbsp ground pepper
1 cup spinach
- Pre-heat oven to 425°.
- Toss cubed sweet potatoes with olive oil, oregano, chili powder, salt, and pepper.
- Spread sweet potatoes on baking sheet and roast until tender.
- In large cast iron skillet or saute pan, brown chorizo and remove from pan.
- Add onions and garlic to pan and cook on medium heat until translucent.
- Add meat, sweet potatoes, and spinach to pan.
- Cook until spinach is just wilted.
- Place eggs atop hash.
- Garnish with cilantro and cotija cheese.
Serve with avocado toast.