Sweet Potato Chorizo Breakfast Hash – How to Love Cooking
Sweet Potato & Chorizo Breakfast Hash Recipe
To kick of breakfast month on the blog, I present to you this delicious and savory Sweet Potato & Chorizo Breakfast Hash recipe.
For those less familiar with breakfast hash, it’s an incredibly versatile dish that you can make using a variety of ingredients – even your leftovers!
Key ingredients in a classic breakfast hash recipe include potatoes, some kind of onion, and a meat of your choice.
While it seems like a very modest and unsophisticated dish, I recently learned that the word ‘hash’ is derived from the French verb ‘hache’ [a-SHAY] meaning ‘to chop.’ Since I equate all things French with being fancy, naturally, I consider the breakfast hash to be a very elegant dish.
For real though, you can toss whatever you like into your hash. Leftover veggies? Sure! Bacon? Yep! Shredded Cheese? Absolutely. As long as all of the ingredients are chopped up and cooked together, you’ve got yourself a hash.
Corned beef hash is probably the most familiar kind of hash. It’s also one of my favorite things to order for breakfast when I’m reaaaally hungry. I substitute other meats when I make it for myself at home. You know, since I typically don’t have time to brine and roast an entire corned beef brisket in the morning.
This recipe uses both sweet and regular potatoes for a little color and flavor contrast. I love using a spicy, savory meat like chorizo (a Spanish sausage), as well. I went with mild, but if you like more of a kick, feel free to use your favorite kind of hot chorizo. Want to make this, but don’t have chorizo? No problem.
Sweet Potato Chorizo Breakfast Hash – How to Love Cooking
Diced potatoes can typically take a while to cook, so I use a shortcut and steam them in the pan until they’re tender. I’m usually super hungry in the morning and will take any cooking shortcut I can get!
The trickiest part of a hash, if you can even call it tricky, is simply making sure that your ingredients don’t burn. (I guess this is important for any recipe.) However, hash is a one pan dish, and the ingredients all cook at different speeds. I like to cook each element individually and then toss everything in the pan with a little extra oil to crisp it all up at the end.
First, I cook the chorizo to render the fat. Next, I sauté the onions and garlic. Lastly, I fry and steam the potatoes right in the same pan where I first cooked the chorizo. Preparing the dish in this way ensures the ingredients absorb all of the flavor from the sausage.
Learning how to make variations of my favorite restaurant dishes at home is one of my favorite aspects of cooking. It’s even better when the recipe is so simple! I am certain you will love this breakfast hash recipe and hope you’re inspired to create your own with your favorite ingredients!
Sweet Potato and Chorizo Breakfast Hash – How to Love Cooking
Sweet Potato and Chorizo Breakfast Hash
A savory breakfast hash with sweet potatoes and chorizo makes a delicious and hearty breakfast.
Ingredients
- 3 Oz., Fresh Chorizo Removed from casing
- 1 Medium, Sweet Onion Peeled and diced
- 1 Clove, Fresh Garlic Finely diced
- 2 Medium, Sweet Potatoes Washed, peeled, and diced into 1/4-inch pieces
- 1 Cup, Baby Potatoes Quartered (Feel free to substitute one, large regular potato chopped into 1/4-inch pieces.)
- 3-4 TBS., Olive Oil Divided
- 1/2 Cup, Water
- 1/2 tsp., Salt
- 1/4 tsp., Black Pepper
Instructions
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1) In a large sauté pan over medium/medium-high heat, add the fresh chorizo. The fat will begin to render out of the sausage and help cook the meat. Break up the sausage with your spatula into smaller crumbles. Due to the amount of oil in the chorizo, it can burn easily and quickly. Be sure to keep an eye on it, and keep it moving in the pan (about 7 minutes).
2) Once the chorizo is cooked and browned nicely, remove it from the pan and drain it on a plate lined with a paper towel.
3) Using the leftover pan drippings from the chorizo, add the chopped, sweet onions right into the pan, and cook over medium heat until they become soft and translucent (5-8 minutes). Add a pinch of salt as well as the fresh garlic, and stir for another 3-4 minutes. Garlic can burn easily as well, so be sure to keep an eye on it. Once the garlic is cooked and fragrant, remove the garlic and onions from the pan into a small bowl.
4) Add 2 TBS of oil to the pan, and heat again over medium-high heat. Add all of the chopped potatoes, stirring gently to coat them in the oil. Add the salt and pepper, and allow the potatoes to cook for about 2-3 minutes. Next, add 1/2 a cup of water into the pan, and cover the pan with a lid for 6-7 minutes until the water has evaporated. This will steam the potatoes.
5) After the potatoes steam, they should be soft and tender. Remove the lid and lower the heat slightly. Add an additional tablespoon of olive oil. Toss the potatoes gently with your spatula to coat. The potatoes will be tender and may need a little coaxing to move around in the pan. You can add a some extra oil if the potatoes need a little more help.
6) Add the cooked chorizo, onions, and garlic back into the pan, and toss everything together. Allow the mixture to cook for another 5-7 minutes on medium to medium high heat, uncovered, to crisp up slightly. Be sure to toss the ingredients every few minutes.
7) Remove the hash from the pan, and serve topped with an egg prepared your favorite way. Fried is most traditional, but poached, scrambled, or eggs over-easy work great too.
Enjoy!
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