Spicy Chorizo and Sweet Potato Hash
Spicy Chorizo and Sweet Potato Hash
Ingredients
For the Hash
- 1 pound chorizo sausage, casing 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 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup chicken broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, if needed (chorizo usually renders enough fat)
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 4 eggs, fried or poached, for serving
Instructions
- 1
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the crumbled chorizo sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 to 10 minutes. The chorizo will render a good amount of fat.
⏱️ 10 min
- 2
Using a slotted spoon, remove the cooked chorizo from the skillet and set aside, leaving about 1 to 2 tablespoons of rendered fat in the pan. If there's less fat, add 1 tablespoon of olive oil.
⏱️ 2 min
- 3
Add the diced sweet potatoes to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, until they begin to soften and lightly brown. They don't need to be fully cooked through at this stage.
⏱️ 10 min
- 4
Stir in the diced yellow onion and red bell pepper. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables soften.
⏱️ 7 min
- 5
Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Return the cooked chorizo to the skillet. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Season with kosher salt and black pepper to taste.
⏱️ 2 min
- 7
Reduce the heat to medium-low, cover the skillet, and let the hash simmer for 5 to 7 minutes, or until the sweet potatoes are tender. If the hash seems dry, add a splash more broth.
⏱️ 7 min
- 8
Remove the lid and cook for an additional 2 to 3 minutes, allowing any excess liquid to evaporate and the hash to develop a slight crust on the bottom. Taste and adjust seasonings as needed.
⏱️ 3 min
- 9
Serve the hash hot, garnished with fresh chopped cilantro and sliced green onions. For an extra hearty meal, top each serving with a fried or poached egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Sweet Potato Hash
Ingredients
For the Hash
- 1 pound chorizo sausage, casing 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 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup chicken broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, if needed (chorizo usually renders enough fat)
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 4 eggs, fried or poached, for serving
Instructions
- 1
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the crumbled chorizo sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 to 10 minutes. The chorizo will render a good amount of fat.
⏱️ 10 min - 2
Using a slotted spoon, remove the cooked chorizo from the skillet and set aside, leaving about 1 to 2 tablespoons of rendered fat in the pan. If there's less fat, add 1 tablespoon of olive oil.
⏱️ 2 min - 3
Add the diced sweet potatoes to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, until they begin to soften and lightly brown. They don't need to be fully cooked through at this stage.
⏱️ 10 min - 4
Stir in the diced yellow onion and red bell pepper. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables soften.
⏱️ 7 min - 5
Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Return the cooked chorizo to the skillet. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Season with kosher salt and black pepper to taste.
⏱️ 2 min - 7
Reduce the heat to medium-low, cover the skillet, and let the hash simmer for 5 to 7 minutes, or until the sweet potatoes are tender. If the hash seems dry, add a splash more broth.
⏱️ 7 min - 8
Remove the lid and cook for an additional 2 to 3 minutes, allowing any excess liquid to evaporate and the hash to develop a slight crust on the bottom. Taste and adjust seasonings as needed.
⏱️ 3 min - 9
Serve the hash hot, garnished with fresh chopped cilantro and sliced green onions. For an extra hearty meal, top each serving with a fried or poached egg.
⏱️ 1 min