CHORIZO, SWEET POTATO, and RED POTATO BREAKFAST HASH

I am a breakfast person. Not necessarily the pancakes and syrup on Sunday type, but definitely the breakfast is the most important meal of the day type. I'm usually pretty habitual (and some may say boring) with my daily breakfasts: oatmeal it is! Plain, too! No nuts or berries or cinnamon or brown sugar. Every once in a while I'll jazz it up with one of those ingredients, but for some reason I just always enjoy it most when it's plain (but with a little drizzle of soy milk, of course!). Oatmeal has been my go-to breakfast for years... and now that I think of it, it's been my go-to for so many years that I should probably just replace "years" with "my entire life" haha. But apparently I have a hidden interest in experimenting with breakfast lately, given the fact that the last two recipes I've posted have also been breakfast recipes! Hopefully that's not breakfast overload?! At least there's some variation since I started with a savory cast iron skillet quiche and then moved to a sweet pumpkin bread french toast and now I'm back on the savory side of things with this amazing hash! I guess I just hadn't thought of how breakfast has just as many creative kitchen possibilities as any other meal of the day until now. This hash takes a bit of prep work, but it is very easy to make and is a perfect winter weekend breakfast. It's even good enough to make me switch up my faithful Monday-Friday oatmeal routine, and that's saying something!

chorizo, sweet potato, and red potato breakfast hash

1 green pepper
1 onion
2 sweet potatoes
10 1 1/2" red potatoes
~3 tablespoons olive oil, divided
1/4 teaspoon sea salt
1 package chorizo
1-2 eggs/person (this recipe should serve 4)
avocado for serving

Preheat your oven to 425 degrees. Roughly dice the onion and the green pepper into 1/2" pieces and toss on a cookie sheet with 1/2 teaspoon olive oil and a pinch of sea salt. Roast for 10 minutes, flipping half way. Meanwhile, slice the sweet potato into 1" chunks and quarter the red potatoes. Combine the potatoes in a large bowl, toss the potatoes with 1-2 tablespoons olive oil and sea salt. When the green peppers and onions are done, take them out of the oven and add to a serving bowl. Spread the potatoes over two cookie sheets and bake for 25 minutes, flipping half way. The potatoes should be nicely browned on multiple sides and easily pierced with a fork when done. While the potatoes are roasting, cook the chorizo according to package directions. I left it on the stove probably 3 minutes longer than suggested just to brown it a little bit. Once everything is done roasting/browning, make a sunny side up egg by cracking an egg over a greased skillet over medium heat. Turn down to low and let cook until the tops of the whites are set but the yolk is still runny, about 3-5 minutes. Now you can either mix everything together or plate it separately, but either way, definitely serve with a fresh avocado! You can also wrap it up in a corn tortilla for a breakfast burrito if you want! Here come lotssss of pictures. It was so beautiful, I had to!