Sweet Potato Chorizo Hash Recipe (with Video)

1. Peel and dice the onion.
2. Heat 1 tablespoon avocado oil or ghee in the nonstick skillet over medium high heat.
3. Add the onion with a pinch of salt and sauté until soft and transparent, about 5 minutes.
4. Add the chorizo (if in sausage form, squeeze the filling out of the casing) and break it up with a wooden spoon or spatula. Let it cook, stirring and breaking it up into smaller and smaller pieces, until fully browned, about 6-8 minutes.
5. While the chorizo is cooking, peel and trim off the ends of the sweet potato.
6. Shred the sweet potato using the large holes on a box grater or using a food processor with the shredding attachment.
7. When the chorizo is browned all over, add the shredded sweet potato with a pinch of salt. Stir, cover and let cook until the sweet potato has softened, about 3-5 minutes.
8. Lower the heat to medium.
9. Uncover and use a wooden spoon or spatula to create wells in the hash for your eggs. Use the avocado oil, ghee or cooking spray to lightly grease the pan where the wells are.
10. Crack the eggs into the wells, cover and cook until the eggs are done to your liking. For runny eggs, cook them for 3 minutes. For medium set eggs, aim for 5-6 minutes. For hard eggs, aim for 7-8 minutes.
11. Season the eggs with salt, sprinkle the chopped herbs over everything (if using) and serve!