Roasted Sweet Potato and Chorizo-Spiced White Bean Breakfast Hash

Preheat your oven to 400 deg F (200 deg C). Toss the small-cubed sweet potatoes with half the olive oil and half the smoked paprika rub on a parchment-lined sheet pan. Roast for 20-25 minutes until the edges are caramelized and tender.

While the potatoes roast, heat the remaining olive oil in a large cast-iron skillet over medium-high heat. Add the minced shallots and cook until translucent and fragrant. Stir in the white beans and the remaining smoked paprika rub, letting them toast in the pan for 3-4 minutes until the beans are slightly crispy and fragrant.

Fold in the fresh spinach and cook until just wilted. Remove from heat and toss the roasted sweet potatoes directly into the skillet. Fold everything together gently to combine the textures.

Plate immediately in a warm bowl. Serve with a final flourish of sea salt and a squeeze of fresh lemon juice if desired to cut the richness of the paprika.