Chorizo & Sweet Potato Hash with Eggs
1 pound sweet potatoes, peeled & grated
8 ounces chorizo
1 medium onion, chopped
1 cup tricolor bell peppers, diced
1 cup cremini mushrooms, sliced
2 tsp fresh thyme, chopped
1/2 cup Parmesan cheese, shredded
Salt & freshly ground black pepper to taste
2 tsp olive oil
1/2 cup water
Cook chorizo on a pan over medium high heat for 5 minutes or until browned, stirring occasionally. Remove crumbled chorizo from the pan and set aside in a covered bowl.
Peel and grate the sweet potatoes while the chorizo cooks.
Chop the bell peppers and onions. Rinse and slice the mushrooms.
Heat oil in a large pan over medium high heat. Add the sweet potatoes, onions, bell peppers, mushrooms, thyme, salt and pepper and cook for 7 minutes or so until lightly browned. Stir frequently and sprinkle water to prevent the mixture from sticking.
Mix in the chorizo and cook for 1 more minute stirring well.
Crack the eggs over the hash equally spaced from each other. Cover the pan and cook for about 3 minutes over medium high until egg whites are firm and yolks have jelled.
Sprinkle cheese and black pepper over the hash and serve warm.