Sweet Potato Hash with Vegan Chorizo

I really liked this hash. It was so easy, so flavorful, and so versatile. Eat it for any and all meals! Afternoon and midnight snacks! Etc!

I'm packing my pockets full and going on vacation. (Not really) (Well, the pockets part) (I am actually taking a blog vacation on Monday) Have a great weekend and see you on Tuesday, pals!

grapeseed oil
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1/2 poblano pepper, chopped
3 cloves garlic, chopped
1/2 teaspoon cumin
1 8 ounce package vegan chorizo
1 large sweet potato, diced
1/2 cup corn
salt + pepper
scallions
cilantro

Over medium-high heat, saute the onion, peppers, and garlic in a little oil for a few minutes. Stir in the cumin and cook for 30 seconds more. Add the chorizo, sweet potatoes, and corn. Cook until the sweet potatoes are tender, maybe 15 minutes. For nice browning, don't stir the mixture too much. It may begin to stick, in which case you could add a little more oil or just decide not to worry about it and soak the pan later (my method). Season to taste with salt and pepper. Top with some chopped scallions and cilantro.

The hash itself is vegan. I un-veganized mine by cracking an egg on it and baking it in a preheated 350 degree oven for 15 or 20 minutes.