Sweet potato hash with chorizo and apple

Par-cook the sweet potato: boil 5 minutes, or toss in a bowl with kosher salt, pepper and a tablespoon of vegetable oil, cover with plastic wrap or a plate, and microwave 5 to 6 minutes, tossing once halfway.

Brown the chorizo in about a tablespoon of vegetable oil, then lift it out with a slotted spoon, leaving the oil.

Saute the onion and chopped apples about 3 minutes, then add the drained sweet potatoes.

Toss to coat in oil, pat down and brown about 2 minutes on medium heat, repeating until cooked and crisp all over.

Add the sage and chorizo before the final flip; do not burn the sage.

Optionally make four divots, crack in eggs, cover and cook over medium-low until the whites are set and yolks runny.

Season with kosher salt and pepper and top with thinly sliced scallions.