This weekend, in honor of Cinco de Mayo weekend, my friend Chelsea over at Life with Sol is giving us a delicious Cinco treat!
Chelsea and I met while we were working for Reformed University Fellowship right after college (that's been eight years...crazy!) We were babies!!!
She and her husband Josh live in New Mexico with their adorable little boy, Jack. I can vouch for Chelsea's cooking because we stayed with her on our long road trip out to Cali. She, Josh and Jack even welcomed Rufus into their house - true friendship! Enjoy Chelsea's recipe below, and be sure to follow her blog for some amazing food.
Cinco de Mayo is this Sunday, and like most Americans, my favorite thing about celebrating this holiday is the excuse to eat ridiculous amounts of Mexican food (and all the great margarita specials).
Because this year’s Cinco de Mayo celebration is taking place on a Sunday, I thought it would only be fitting to share with you a brunch meal. Please don’t tell me you were going to wait until dinner to begin your festivities. Do your civic duty and start your day with my Chipotle Sweet Potatoes with Corn, Avocado, and Fried Egg. Short disclaimer: I know this is not a 100% authentic Mexican meal. However, it does incorporate many of the fantastic flavors of Mexican cuisine in a fresh, healthy brunch. Close enough, right?
Here is the recipe for my Chipotle Sweet Potatoes with Corn, Avocado, & Fried Egg:
- 1/2 tbsp. olive or canola oil
- 1 1/2-2 cups sweet potatoes, chopped
- 1 avocado, chopped
- 1/2 cup frozen corn (thawed) or fresh
- 2 tbsp. shredded Mexican cheese
- 1/4 c. diced onion
- 1 garlic clove, minced
- Salsa Verde
- Salt & Pepper, to taste
- Chipotle powder
- 2 eggs
Heat oil in a non-stick skillet over medium-high heat. Add potatoes, sprinkle with salt and chipotle powder. Cook for a few minutes, stirring occasionally. Add onions and garlic. Cook for a few more minutes until potatoes are crisp on the outside and soft inside and onions are translucent. Add corn and stir in just to heat it up a bit. Remove potato mixture from pan dividing between two plates. Top with cheese and avocados. Sprinkle avocados with salt.
Fry eggs over easy in pan. Place on top of potato mixture. Sprinkle with pepper and chipotle powder.
This would also be great with black beans or other Mexican cheeses such as cotija and fresh cilantro. Also, if you can’t find chipotle powder, substitute chile powder. And if you’re vegan, just leave out the cheese and egg and you still have a delicious, hearty meal. For those of you who aren’t big fans of vegetarian meals, add some cooked, crumbled chorizo…yum!
Also, the salsa verde recipe is from one of my favorite blogs, Muy Bueno Cookbook. It is absolutely delicious! Make some to use for your brunch, then save the rest to eat with chips while you enjoy your afternoon margarita!
Happy Cinco de Mayo!