**Chorizo Breakfast Hash with Sriracha Honey Lime Sour Cream** Chorizo breakfast hash with sriracha honey lime sour cream is loaded with fresh veggies and topped with baked eggs and flavorful sour cream!

Ingredients

For the breakfast hash:

• 1/2 pound ground chorizo
• 3 tablespoons olive oil
• 2 medium sweet potatoes, peeled and diced into small cubes
• 1/2 cup chopped red onion
• 1 red bell pepper, seeded and chopped
• 4 eggs
• 1 avocado, chopped
• 3 tablespoons freshly chopped cilantro

For the sriracha honey lime sour cream:

• 3/4 cup sour cream
• 1-2 tablespoons sriarcha sauce, depending on taste
• 1 tablespoon honey
• 1 tablespoon fresh lime juice

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Instructions

1. Preheat the oven to 375 degrees F. In an ovenproof skillet set over medium
   heat, add ground chorizo and cook until meat is cooked through about 5 to 8
   minutes. Remove chorizo from skillet and set aside. Add olive oil to skillet and
   heat until simmering. Add potatoes and cook for 5 minutes. Add onion and
   peppers and cook for an additional 5 minutes or until the potatoes are tender.
   Turn off heat and add cooked chorizo to skillet. Toss to combine.

2. Make 4 small wells in the mixture. Carefully break 1 egg over a fine mesh
   strainer set over a small bowl. Add the egg remaining in the strainer to one of
   the wells. Repeat with the remaining eggs.

3. Cook in oven until eggs are barely set and yolks are still slightly runny, about
   10 to 12 minutes.

4. While the hash is cooking, add the sour cream, sriarcha sauce, honey and
   lime juice to a food processor. Pulse until the mixture is combined.

5. Remove hash from oven. Garnish with avocado, cilantro and sriracha honey
   lime sour cream.

Serve immediately.

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This Recipe Is Published Here

bon appetit