Peruvian Aji Amarillo Sweet Potato & Chorizo Hash with Cilantro-Lime Fried Eggs

Ingredients

• 2 tablespoons olive oil
• 8 oz Spanish chorizo, casing removed, crumbled
• 2 medium sweet potatoes (about 1.5 lbs), peeled and diced into 1/2-inch cubes
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons aji amarillo paste
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, half juiced for eggs, half for garnish
• 4 large eggs
• Salt and freshly ground black pepper to taste
• 2 tablespoons crumbled queso fresco or feta cheese (optional, for garnish)
• 1 tablespoon thinly sliced green onions (optional, for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the crumbled Spanish chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the skillet.
2. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced sweet potatoes and diced red onion. Cook, stirring occasionally, until sweet potatoes are tender-crisp and lightly browned, about 10-12 minutes.
3. Stir in the minced garlic and aji amarillo paste, cooking for another minute until fragrant. Return the cooked chorizo to the skillet and toss to combine with the sweet potato mixture. Season with salt and freshly ground black pepper to taste.
4. While the hash is finishing, cook the eggs. Heat a separate non-stick pan or clean the skillet and fry the 4 large eggs to your desired doneness (sunny-side up or over-easy recommended). Just before serving, sprinkle the top of each egg generously with finely chopped cilantro and a squeeze of lime juice from half of the lime.
5. Divide the Peruvian Aji Amarillo Sweet Potato & Chorizo Hash among four plates. Carefully top each serving with a cilantro-lime fried egg. Garnish with a sprinkle of crumbled queso fresco and thinly sliced green onions, if using, and a wedge of the remaining lime for an extra squeeze.