Spicy Chorizo and Sweet Potato Hash
Spicy Chorizo and Sweet Potato Hash
Ingredients
For the Hash
- 1 pound Mexican chorizo, casings removed, crumbled
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 red bell pepper, large, cored, seeded, and diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 4 eggs, fried or poached
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, sliced or diced
- 1 lime, cut into wedges
Instructions
- 1
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the crumbled Mexican chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove the cooked chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet. If there is too much fat, drain some off.
⏱️ 10 min
- 2
Add the olive oil to the skillet with the reserved chorizo fat (if needed, add a little more olive oil to make 1 tablespoon total). Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for 5-7 minutes until they start to soften and brown slightly.
⏱️ 7 min
- 3
Add the diced yellow onion and red bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min
- 4
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Return the cooked chorizo to the skillet with the vegetables. Stir well to combine all ingredients. Season with salt and black pepper to taste. Cook for 2-3 minutes to heat everything through.
⏱️ 3 min - 6
If desired, fry or poach eggs in a separate pan while the hash finishes cooking. Serve the spicy chorizo and sweet potato hash immediately, topped with a fried egg, fresh cilantro, sliced avocado, and a lime wedge for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Sweet Potato Hash
Ingredients
For the Hash
- 1 pound Mexican chorizo, casings removed, crumbled
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 red bell pepper, large, cored, seeded, and diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 4 eggs, fried or poached
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 avocado, sliced or diced
- 1 lime, cut into wedges
Instructions
- 1
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the crumbled Mexican chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove the cooked chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet. If there is too much fat, drain some off.
⏱️ 10 min - 2
Add the olive oil to the skillet with the reserved chorizo fat (if needed, add a little more olive oil to make 1 tablespoon total). Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for 5-7 minutes until they start to soften and brown slightly.
⏱️ 7 min - 3
Add the diced yellow onion and red bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min - 4
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Return the cooked chorizo to the skillet with the vegetables. Stir well to combine all ingredients. Season with salt and black pepper to taste. Cook for 2-3 minutes to heat everything through.
⏱️ 3 min - 6
If desired, fry or poach eggs in a separate pan while the hash finishes cooking. Serve the spicy chorizo and sweet potato hash immediately, topped with a fried egg, fresh cilantro, sliced avocado, and a lime wedge for squeezing.
⏱️ 5 min