Sweet And Spicy Hash With Baked Eggs

• 1 whole Raw Chorizo Link, Casing Removed
• 1 whole Large Sweet Potato, Peeled And Diced
• 1 whole Medium Russet Potato, Peeled And Diced
• 1 whole Small Red Onion, Diced
• 2 pinches Salt And Freshly Cracked Pepper
• 2 whole Large Eggs
• 1 bunch (about A Handfull) Chopped Parsley
• 1/4 cups Crumbled Feta Cheese
• 1/2 whole Avocado, Pitted, Peeled And Sliced

1. 1. Preheat the oven to 350u0b0F.
2. 2. In a large, ovenproof skillet, cook the chorizo. Once cooked through, remove from the skillet (leaving a smidge of rendered fat in the pan) and set aside on a paper towel-lined plate.
3. 3. Add the potatoes and onion to the skillet, season with salt and pepper, and cook in the rendered chorizo fat, stirring occasionally, until the potatoes are cooked through, approximately 25 minutes.
4. 4. Once the potatoes are cooked, stir the cooked chorizo back to the skillet. Crack the eggs over the hash and put the pan in the oven. Cook until the egg whites are set, approximately 10 minutes.
5. 5. Serve by topping each portion with chopped parsley, crumbled feta and a few slices of avocado.

sweet potato, red onion, salt, eggs, handfull, ubc, avocado

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sweet-and-spicy-hash-with-baked-eggs/ (may not work)