Breakfast & Brunch

1. If cooking over a campfire, rake coals under one side of cooking grate and set a large cast-iron skillet on top. If using a stovetop, heat skillet over medium. When skillet is hot, add scallions and cook, stirring occasionally, until lightly charred, about 2 minutes, then transfer to a bowl.

2. Add chorizo and oil and cook, stirring often, until chorizo is cooked through, 3 to 5 minutes. Transfer to bowl with scallions, leaving fat behind, then move skillet to cooler side of cooking grate or reduce heat to low.

3. Pour off all but about 1 tablespoon fat, then add sweet potatoes and stir to coat. Spread into an even layer and cover with a lid or a large piece of foil. Cook until potatoes are softened and bottoms are lightly browned, 6 to 8 minutes. (If potatoes are browning too quickly, stir gently and add a splash of water, then return lid.)

4. Season with salt and pepper and stir gently, then cover and continue to cook until potatoes are fully tender, 6 to 8 more minutes. Stir in chorizo and scallions, then season with salt and pepper to taste. Divide hash among plates, top with fried eggs, and serve with lime wedges.

Source: Hannaford fresh Magazine, July-August 2021