ChefXi OfficialA vibrant breakfast hash of smoky grilled sweet potatoes and spicy chorizo, topped with perfectly poached eggs and a drizzle of Maras pepper butter.
Peel and cube the sweet potatoes into 1/2 inch pieces. Dice the onion and bell pepper.
Keep the cubes uniform for even cooking.
In a large cast-iron skillet over medium heat, add olive oil and the sweet potato cubes. Cook until they begin to soften and develop a golden crust.
Don't crowd the pan; work in batches if necessary to get that perfect char.
Add the crumbled chorizo to the skillet. Cook until the fat renders and the meat is browned.
The chorizo oil will season the potatoes beautifully.
Stir in the diced onions and bell peppers. Sauté until the vegetables are tender and slightly caramelized.
While the hash finishes, poach your eggs in a separate pot of simmering water with a splash of vinegar.
A gentle swirl in the water helps keep the whites together.
In a small saucepan, melt the butter until foaming. Stir in the Maras pepper flakes and lemon juice, then remove from heat.
The butter should smell nutty and the pepper should be fragrant, not burnt.
Plate the hash, top with poached eggs, and generously drizzle with the warm Maras butter. Garnish with fresh parsley.
This dish is a soulful bridge between the Mediterranean and the American South. The smokiness of the Maras pepper and the char from the grill elevate the humble sweet potato into something truly vibrant. If you can't find Maras pepper, a high-quality Aleppo pepper is a worthy successor to keep the harmony. Respect the lineage of the ingredients.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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