Supplies
- 2 tablespoons vegetable oil
- 1 red onion, small diced
- 1 (8-ounce) medium sweet potato, peeled and cut into 1/2-inch cubes
- 3 sprigs thyme
- 1 green bell pepper, small diced
- 1/2 pound chorizo
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/4 cup chopped cilantro
- 1 packet hot sauce
- 1 avocado
- Zest and juice of 1 lime
- 2 packets mayonnaise
- 1/4 teaspoon kosher salt
- 2 tablespoons water
Passo a passo
- Add oil to a cast-iron skillet over medium-high heat. Saute onion, sweet potatoes and thyme until tender, about 5 to 6 minutes.
- Add bell pepper, chorizo, garlic, salt, pepper, and cumin and cook until chorizo is browned. Add hot sauce and cilantro.
- In a small bowl, add avocado and mash with a fork. Add mayonnaise, lime zest, lime juice, salt, and water. Whisk until smooth.
- Plate hash and drizzle with crema.