Tuesday, April 16, 2013

Chorizo Sweet Potato Hash


Pinit

On Sunday I hosted a brunch for my ladyfrands. The menu included an incredible green salad my friend brought (blood oranges, strawberries and candied walnuts... guh), berry scones (double guh), mimosas and Bloody Marys that nobody drank because of the mimosas. The main dish was my own, a Mexican-inspired chorizo sweet potato hash with runny fried eggs on top.

I also made paleo mango lassis—which I forgot to photograph but were as delicious as they were yellow (mango + coconut milk + water + pinch of salt... then blend like the dickens).

Back to the hash though! I was thrilled with how it turned out, especially never having made hash before. Sweet potatoes can be very (surprise) sweet, so I think the spicy chorizo balances that out. Also, I love leftovers. It's been the nicest thing to have actual breakfast food for breakfast.

I did most of the prep the night before, so it was a quick throw-together in the morning. You could even bake the sweet potatoes the night before and just re-fry them in the morning. And no, I don't have spice amounts again, so you'll just have to wing it with vague "sprinkles" of this and that.



Chorizo Sweet Potato Hash
Paleo & Whole30-approved

  • 2 lbs sweet potatoes, peeled and cubed into small pieces
  • 2 Tbsp olive oil
  • salt & pepper
  • chili powder
  • paprika
  • cumin
  • oregano
  • garlic powder
  • cayenne pepper
  • one large onion, chopped
  • fresh cilantro, chopped
  • fresh scallions, chopped
  • fresh parsley, chopped
  • chorizo (I had four bratwurst-sized links that I cut up)
  • eggs
  • optional: limes, avocado, other meat like carnitas, bell peppers, kale, whatever

Preheat the oven to 400. Toss sweet potato cubes in a bowl with the olive oil and the spices. I went heavier on the cumin, paprika, chili and garlic than I did with the oregano and cayenne. Spread them on your cookie sheet in a single layer. Roast for 40 minutes total, stirring once so they brown more evenly.  While they are roasting, brown the onions and chorizo in a big pan. Right when you are about to serve, throw the potatoes into the pan with the onions and chorizo, stir in the fresh herbs so they get just a little cooked from the heat. Top with a fried egg and EAT.

Ideas, thoughts and other uses:
-I'm going to tell you about this lengthy step that was intended to make the sweet potatoes crispier. I put them in a cold saltwater bath for 30 minutes and then rinsed and dried them thoroughly before tossing them in the oil. I think it made zero difference, so just don't bother.
-I was planning on making a chipotle sauce to go with this (using mayo, canned chipotle chilies, lime), but I forgot about it. It didn't need it, but I feel like it would be even more tasty with it. Next time!
-Make it vegetarian by leaving out the chorizo (or using veggie chorizo). Just adjust the spices since the chorizo has so much flavor.




Pinit

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