Hearty Spanish Sweet Potato & Chorizo Hash

Heat olive oil in a large non-stick skillet over medium heat. Add diced chorizo and cook for 3-5 minutes, stirring occasionally, until it begins to crisp and release its oils. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add diced sweet potato to the skillet and cook for 8-10 minutes, stirring occasionally, until it starts to soften and brown. If the skillet seems dry, add a tiny splash more olive oil.

Stir in the diced onion and cook for another 3-4 minutes until softened and translucent.

Return the cooked chorizo to the skillet. Stir in the smoked paprika, salt, and black pepper, mixing well to combine all ingredients.

Create two small wells in the hash mixture. Crack one egg into each well. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Garnish with fresh chopped parsley and serve immediately.