Lamb, Chile Powder, Vinegar, Salt, Paprika, Red Pepper, Garlic, Spices, Sodium Nitrite in a natural lamb casing

Lamb Chorizo & Sweet Potato Hash with Farm Eggs

Ready in 15 minutes | Serves 2

This bold, Texan-style hash brings together the rich spices of lamb chorizo with the natural sweetness of roasted veggies—topped with a farm-fresh egg for the perfect finish.

Ingredients:

½ lb Central Texas Lamb Chorizo (casings removed if needed)

1 small Sweet Potato, diced small

½ South Tex Organics Red Onion, sliced

1 small Pepper (any color), chopped

1 clove garlic, minced

2 Coyote Creek Farm Pasture-Raised Eggs

1 tbsp Olive Oil

Salt & pepper, to taste

Optional toppings: chopped cilantro, microgreens, sliced avocado, or crumbled cheese

Instructions:

Sauté the Veggies:
In a large skillet over medium heat, warm olive oil. Add sweet potato and cook for 5 minutes, stirring occasionally.

Add Chorizo & More Veggies:
Push sweet potatoes to one side. Add lamb chorizo to the pan and cook for 3–4 minutes, breaking it up with a spoon. Stir in onion, bell pepper, and garlic. Cook for another 3–4 minutes until chorizo is browned and veggies are tender.

Fry the Eggs:
In a separate nonstick pan (or clear a space in your skillet), fry eggs to your liking—sunny side up or over easy is great for runny yolk magic.

Assemble & Serve:
Divide the chorizo hash between two plates, top each with a fried egg, and finish with optional toppings like avocado or herbs.

Enjoy!

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