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!