Sweet Potato and Chorizo Hash
One-skillet hash of tender, browned sweet potatoes with spicy fresh chorizo, onion and bell pepper. Top with an egg for breakfast or serve for dinner.
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Ingredients
- 1 pound fresh chorizo Mexican-style, casings removed
- 1 tablespoon vegetable oil if needed
- 3 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1/4 cup water
- 1 small onion diced
- 1 bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Brown the chorizo in a large skillet over medium heat, breaking it up, until cooked through (160°F). While it cooks, peel the sweet potatoes and cut them into roughly 1/2-inch cubes.
- Lift the chorizo out of the pan and set it aside, leaving the drippings in the skillet. Add the oil if needed to coat the bottom of the pan.
- Add the sweet potato cubes, pour in the water and scrape up the browned bits from the bottom of the pan. Cover and cook over medium heat for 5 to 8 minutes, stirring now and then, until the sweet potatoes start to soften.
- Uncover and add the onion, bell pepper, salt and pepper. Cook until the onion is translucent, the pepper is soft and the sweet potatoes are tender and browned in spots.
- Return the chorizo to the pan and heat until warmed through. Serve warm, topped with an egg if you like, and garnish with hot sauce, cilantro or avocado.
Notes
Eggs and toppings are optional and not counted in the nutrition. To top with eggs, make four wells, crack in the eggs, cover and cook 3 to 5 minutes until set (egg dishes 160°F). Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 503kcalCarbohydrates: 25.4gProtein: 19.1gFat: 36.5gSodium: 1369mgFiber: 4.5gSugar: 6.6g