Beef Chorizo and Sweet Potato Hash
Serves: Serves 4 + an additional batch of beef for the freezer
  • 2 dried ancho or chipotle chilis
  • 1 dried New Mexico chili
  • 2 tsp EACH ground cumin, and coriander
  • 2 tsp EACH paprika, and salt
  • 1 tsp ground oregano
  • 2 cloves garlic, peeled
  • 1 small onion, coarsely chopped
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 tbsp canola oil
  • 1 cup sweet potatoes, cut into cubes
  • 1 small onion, diced 2 cloves garlic, minced
  • 2 lb (1 kg) Lean Ground Beef
  • 4 eggs
  • Garnish: fresh torn cilantro, diced green onion and tomato (optional)
  1. Place the dried chili peppers in a glass bowl and cover with boiling water. Let the peppers sit for 15 minutes until soft. Once softened, cut off the stems and place in a blender along with the spices, garlic, onion, lemon juice and water. Blend until it becomes a paste.
  2. In large bowl, mix the chili paste with the ground beef until well combined; set aside. Heat oil in a pan. Cook the sweet potatoes, onions and garlic until the potatoes soften. Remove from the pan; set aside.
  3. Add ground beef and chili mixture to the pan; cook through, stirring often and breaking up with a wooden spoon. Remove half the ground beef with a slotted spoon and set it aside. To the remaining ground beef in the pan, stir in the softened sweet potato and onion.
  4. Crack the eggs on top of the simmering beef mixture. Add tight fitting lid and simmer until eggs are done as you like – keep peeking to check. Garnish with cilantro, green onions and tomatoes if desired.
  5. Freeze the extra cooked beef in tightly sealed container as a shortcut to making the recipe another time in the future.
Recipe by ThinkBeef at