Crispy sweet potatoes and wilted spinach are spiced up with chorizo and cooled off with sunny-side up eggs and avocado for a filling, healthy way to start the day.
Usually when my hands are coated in white gook, it’s because I’ve been baking and kneading and throwing flour all over the kitchen.
Right now, my hands are covered in white because I’ve been repainting our kitchen cabinets. It’s one of those things I knew I wanted to do when we moved in almost 4 years ago, and now that my maternity leave (read: permission to take a three month sabbatical) is almost over, I decided to try and get this done before I head back to work.
And when I get in my super-industrious, cannot-be-distracted-by-anything, must-get-this-done-NOW mode, the Jessica-tornado cannot be bothered to make a nutritious breakfast.
So I inhaled a bowl of refined flour and sugar (cereal) because Andrew recently caved to the two-year-old’s request for said-cereal at the grocery store and brought it home, where he promptly received “are you kidding me? we don’t eat that crap” looks from me. And so like any good mother, I sacrificed myself by eating the cereal so my child would not.
Fast forward two hours when the Jessica-tornado fizzled into a gentle breeze and my gusto for getting my painting done waned considerably. All my enthusiasm and energy had crashed into the simple-sugar-abyss in my stomach, and I was left tired, ravenous, and irritable.
It was then that I remembered this breakfast, made just a few days ago, and its ability to make me feel awake, focused, and any other good adverbs that describe those not coming down from a sugar high. I concocted this one morning when I re-resolved to eat more vegetables for breakfast.
Good idea (I would like to argue that sweet potatoes are always a good idea, but I digress).
Leafy greens spiced up with chorizo?
Always, always a good idea (there’s no arguing this one, sorry).
And so I write this post, longing for the days when my bowls, and skillets, and pancake turners have all be returned to their now-white cabinets, and I can resume making satisfying breakfasts.
Until then… *runs to kitchen to sand like a maniac so the final coat of paint can go up*
- ½ avocado
- ¼ cup Greek yogurt (or sour cream)
- Juice from ½ lime
- 1 sweet potato, grated
- 1 tbsp. olive oil
- ½ yellow onion, chopped
- ½ lb. bulk chorizo
- 4 cups fresh baby spinach
- 2 eggs
- Salt and pepper to taste
- Mash avocado in a small bowl. Stir in yogurt, lime juice, and salt to taste. Set aside.
- Heat a skillet over medium high heat and add oil. When oil is hot, add onions and saute until soft (3-4 minutes). Add sweet potatoes and a pinch of salt and fry, undisturbed, until crispy, about 3 minutes. Flip and fry 3 more minutes, or until other side is crispy. Move hash browns to serving plates.
- Meanwhile, add chorizo to another skillet over medium high heat. Cook until almost cooked through, then add spinach and stir into the chorizo until meat is cooked and spinach is wilted. Spoon chorizo and spinach on top of sweet potatoes.
- Return the skillet used to cook the chorizo to low heat and cook eggs, covered, for 3 minutes or until egg whites are set. Put eggs on top of chorizo and spinach, then top with avocado cream. Serve immediately.