Fall Breakfast Tacos with Chorizo, Pumpkin Seed, and Sweet Potato

by Stuart Jones

1 to 1/2 lb sweet potato, Diced into 1/4 inch cubes
6-8 oz. Spanish chorizo, Diced into 1/4 inch cubes
6 oz. pumpkin seeds
2-3 radishes, Thinly Sliced
2-3 radishes, Thinly Sliced
1 Small Yellow Onion, Diced
4 eggs
1 tbps cilantro
1-2 tbps white vinegar
2 tsp cumin
2 tsp chili powder, (Spice Blend)
2 tsp Chile Powder, (Pure Ground Chile Pepper)
4-8 Tortillas, Flour, Corn, What, Whatever.

1

Preheat the oven to 375°F. Peel and dice the sweet potato into 1/4 inch cubes. Dice the chorizo into 1/4 inch chunks. Medium dice the onion. Chop the tops and bottoms off the radishes and thinly dice. Remove 1 tbps of cilantro leaves from the stems and roughly chop.

2

Bring a pot of water to a boil and add 1 tbps of white vinegar. Add the sweet potatoes, wait for the water to come back to a boil, and cook for five minutes. Drain the potatoes with a strainer and rinse with cold water to stop the cooking.

3

While the sweet potatoes boil, heat a large non-stick pan on medium heat. Toss the pumpkin seeds with olive oil, salt, pepper, 1tbs cumin, and 1tbs of the chili powder of your choice. Cook for 2-4 minutes, until the pumpkin seeds are brown and fragrant. Transfer to a large bowl.

4

Add the chorizo chunks to the medium heat skillet. Stir occasionally for 6-8 minutes, until the chorizo is crispy on all sides and the fat has rendered out. Using a slotted spoon, remove the chorizo and set aside with the pumpkin seeds, leaving the fat in the skillet.

5

Once the sweet potato has drained, add it to the skillet with a few ounces of olive oil if necessary. Stir occasionally for about 20 minutes, until the potatoes are crispy and brown on all sides. Season with salt, pepper, 1tbs cumin, and 1tbs chile powder. Stir for 30 seconds. Transfer the potatoes to the bowl with the pumpkin seeds and chorizo.

6

Once the sweet potato has drained, add it to the skillet with a few ounces of olive oil if necessary. Stir occasionally for about 20 minutes, until the potatoes are crispy and brown on all sides. Season with salt, pepper, 1tbs cumin, and 1tbs chile powder. Stir for 30 seconds. Transfer the potatoes to the bowl with the pumpkin seeds and chorizo.

7

Once the sweet potato has drained, add it to the skillet with a few ounces of olive oil if necessary. Stir occasionally for about 20 minutes, until the potatoes are crispy and brown on all sides. Season with salt, pepper, 1tbs cumin, and 1tbs chile powder. Stir for 30 seconds. Transfer the potatoes to the bowl with the pumpkin seeds and chorizo.

8

Make four wells in the potato hash. Carefully crack the four eggs into each of the four wells, being careful not to lose any shell in the hash. Salt and pepper the eggs, drizzling with a dash of olive oil.

9

Transfer the skillet to the oven. After 10 minutes at 375°F, the whites of the egg should be set while the yokes are still runny.

10

While the hash bakes, heat the tortillas on a spare skillet, grill plate, or in the microwave. If using the stove top, heat each side of the tortilla for approximately a minute on each side. If using the microwave, wrap with paper towels and microwave for 30 seconds.

11

Once the hash is done baking, assemble the tacos. Garnish with diced radish and chopped cilantro. Serve immediately.