• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Remove any brown spots from russet potatoes and cut into 1/2-inch pieces.
• Peel, then cut sweet potato into 1/2-inch pieces.
• To a parchment-lined baking sheet, add russet and sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil. Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 

• Roast potatoes in the middle of the oven for 26-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onion.
• To a small bowl, add sour cream. Season with salt and pepper, then stir to combine.

• Once potatoes have been flipped, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and chorizo.
• Cook for 4-6 min, breaking up meat into smaller pieces, until no pink remains.**
• Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook for 1 min, until fragrant. Remove from heat.

• Sprinkle cheese over meat-pepper mixture. Cover for 3-4 min, until cheese melts.
• Divide roasted potatoes between plates. Top with meat mixture.
• Dollop sour cream over top and sprinkle with green onions.

• While cheese melts in step 5, heat a medium non-stick pan over medium-low.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Crack in 2 (4) eggs. Season with salt and pepper.
• Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: The yolks will still be runny. If preferred, pan-fry with 1 tbsp oil instead of butter.)

If you've opted to get chorizo, cook in the same way the recipe instructs you to cook beef and pork.** Disregard instructions to drain excess fat.