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BACON ONION JAM:
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1.Dice bacon and cook to render fat. When bacon is crisp, place bacon aside for later. Do not remove fat.
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2. Add sliced onions and kosher salt to pan and cook on medium until caramelized, stirring occasionally (30+min).
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3. Once onions have fully caramelized and are a dark, rich brown, add coffee, maple syrup, cumin, and cinnamon. Stir occasionally and cook until mixture is reduced to a jam-like consistency.
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4. Add balsamic and orange zest and cook for about 2 minutes.
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5. Cool and store mixture in airtight container for up to one week.
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Sweet Potato Hash:
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1. Remove chorizo from casing and crumbled in a pan with olive oil. Cook until browned. Remove once fully cooked.
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2. While chorizo is cooking, wash and dice sweet potatoes, but leave the skin on. Crush and mince garlic. Remove rosemary and thyme from stems, finely chop the herbs.
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3. Combine olive oil, garlic, sweet potatoes, chorizo, about 8 oz or bacon onion jam, salt, and pepper in a bowl. This can be prepared and done the day before
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4. Spread hash on a cast iron skillet or baking dish. Cook for 30-45 minutes in a 450 degree oven or until crisp and potatoes are browning.
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5. (Optional) Crack eggs into hash and cook until eggs are done (roughly 7 minutes).
