SWEET CHORIZO RECIPES

Steps:

• Preheat oven to 400°F. Place potatoes on a large rimmed baking sheet. Rub with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until tender, 45 to 55 minutes. Remove from oven; let cool 5 minutes.  
• Meanwhile, process chorizo in a food processor until finely chopped, about 15 seconds. Heat 1 tablespoon oil in a medium saucepan over medium. Add chorizo; cook, stirring often, until fat has rendered and chorizo is almost crisp, 5 to 7 minutes. Remove from heat. Gradually stir in butter until melted. Stir in lime juice. Season with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 
• Reposition oven rack 6 to 8 inches from heat. Increase oven temperature to broil. Cut each potato in half lengthwise; cut each piece in half crosswise. Return potatoes to baking sheet. Using a knife, score the flesh of each potato in a crosshatch pattern. Drizzle evenly with remaining 1 tablespoon oil; season with remaining 1/2 teaspoon salt. Broil in preheated oven until lightly charred, 3 to 5 minutes. 
• Reheat chorizo butter over low until warm. Transfer potatoes to a platter, and top with chorizo butter. Garnish with cilantro; serve with lime wedges.  

Steps:

• Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).
• Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
• Add the green onions and cook for an additional 5 minutes.
• Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.
• Make two wells in the hash and crack an egg into each. Cook the eggs to your liking - we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
• Serve & enjoy!