The Best Fall Breakfast

I can't imagine a more perfect morning to tell you about my favorite recipe at the moment. It's cold-enough-for-a-real-coat outside, and gray and rainy. The best kind of morning for something warm and filling. Enter: sweet potato hash. Roasted sweet potatoes, crispy chorizo and deeply caramelized onions all mixed together and, if you're me, topped with a fried egg. It's perfect for a fall brunch or just your average, drizzly morning in October. Oh, and it makes awesome leftovers. So, really, you should make this soon.


Sweet Potato Hash
adapted from this recipe 

- 3 medium onions, diced
- 1 lb chorizo (I used 4 links)
- 4 large sweet potatoes
- 6 cloves of garlic
- olive oil
- butter or ghee
- salt

Preheat the oven to 425 degrees.

Heat 2 tablespoons of butter (or ghee, which I used to make this paleo-friendly) in a skillet over medium heat. When it's melted, add the diced onions and sprinkle with salt. Stir them occasionally and lower the heat if they start to burn, ideally they'll brown very slowly over about 30 minutes. Cook until they're a deep, dark brown.

While the onions are cooking, peel and chop the sweet potatoes in roughly 1/2 inch cubes. Lay them out on a cookie sheet and drizzle with 1-2 tablespoons of olive oil and a pinch or two of salt. Roast for 20 minutes, turning them over about halfway through.

While the sweet potatoes are in the oven, prep the chorizo. Crumble the chorizo into a skillet over medium-high heat and cook until browned and crispy on the outside (if you're using links, cut them into small cubes first). While the chorizo cooks, mince (or grate on a microplane) the garlic. Add it to the pan with the chorizo and cook for a minute or two.

Once the sweet potatoes and onions are done, mix everything together in your serving dish or a large skillet. Top with fried or poached eggs, if you like