Sweet Potato and Chorizo Hash recipe

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Ingredients

2 tablespoons olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh rosemary
salt and ground black pepper to taste
1 medium onion, diced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 link Spanish chorizo sausage, casing removed, chopped

Nutrition Info

339.8 calories
carbohydrate: 28.9 g
cholesterol: 21 mg
fat: 22.4 g
fiber: 4.5 g
protein: 6.7 g
saturatedFat: 5 g
servingSize: -
sodium: 328.7 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.

  2. Stir in onion, cumin, and cayenne pepper, cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

Recipe Yield

2 servings

Recipe Note

A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.

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