Ingredients

Ingredients:

  • 16oz Smithfield™ Simply Seasoned Grind
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • Salt and pepper, to taste

Aji Verde:

  • 1 jalapeño, chopped
  • 2 Tbsp white vinegar
  • 1 lime, juiced
  • 2 Tbsp aji amarillo
  • 1 cup mayonnaise

Hash:

  • ¼ cup olive oil
  • 1 red bell pepper, diced
  • 1-2 sweet potatoes, diced and roasted
  • 1 can chickpeas, drained
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • ½ bunch cilantro, minced
  • 1 pint cherry tomatoes, halved
  • ¼ cup quinoa, cooked
  • 4 eggs

Details

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

  1. For Chorizo, combine protein in bowl with remaining ingredients, mix to combine, and set aside.
  2. For Aji Verde, place jalapeño, vinegar, lime juice and aji amarillo in a blender until smooth. Fold into mayo.
  3. For Hash, in large sauté pan, add 1-2 tablespoons oil, and heat. Add bell peppers, sweet potatoes and chickpeas, and sauté until beginning to brown.
  4. Add minced garlic and shallots, along with chorizo mixture, and cook 1-2 minutes until again beginning to brown. Add cherry tomatoes and quinoa, and sauté 1-2 more minutes. Portion hash into dishes.
  5. In separate nonstick pan, cook eggs to desired doneness with remainder of oil, and then place on top of hash. Drizzle with Aji Verde sauce, and serve immediately.