Beef Chorizo And Sweet Potato Hash Food

SWEET POTATO AND CHORIZO HASH

Steps:

• 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.
• 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.

CHORIZO AND SWEET POTATO HASH

Steps:

• Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).
• Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
• Add the green onions and cook for an additional 5 minutes.
• Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.
• Make two wells in the hash and crack an egg into each. Cook the eggs to your liking - we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
• Serve & enjoy!

SMASHED POTATO-CHORIZO HASH

Steps:

• Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
• Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
• Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
• Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.

BEEF CHORIZO AND SWEET POTATO HASH

Steps:

• Place the dried chili peppers in a glass bowl and cover with boiling water. Let the peppers sit for 15 minutes until soft. Once softened, cut off the stems and place in a blender along with the spices, garlic, onion, lemon juice and water. Blend until it becomes a paste.
• In large bowl, mix the chili paste with the ground beef until well combined; set aside. Heat oil in a pan. Cook the sweet potatoes, onions and garlic until the potatoes soften. Remove from the pan; set aside.
• Add ground beef and chili mixture to the pan; cook through, stirring often and breaking up with a wooden spoon. Remove half the ground beef with a slotted spoon and set it aside. To the remaining ground beef in the pan, stir in the softened sweet potato and onion.
• Crack the eggs on top of the simmering beef mixture. Add tight fitting lid and simmer until eggs are done as you like - keep peeking to check. Garnish with cilantro, green onions and tomatoes if desired.
• Freeze the extra cooked beef in tightly sealed container as a shortcut to making the recipe another time in the future.

SWEET POTATO, CHICKPEA & CHORIZO HASH

Steps:

• Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
• Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.

CHORIZO & SWEET POTATO HASH

Steps:

• In a large skillet over medium-high heat, add the ground chorizo and brown (about 6 - 8 minutes). When browned, transfer the sausage to a bowl and set aside. Leave the fat from the chorizo in the skillet.
• Add the extra virgin olive oil, chopped onions, chopped peppers, and diced sweet potatoes to the same skillet. Cook for 12 - 15 minutes or until the potatoes and vegetables are tender. Make sure to stir occasionally.
• Add the minced garlic, paprika, Italian seasoning, ground sage, and chili powder. Mix until fully combined.
• Add chorizo and spinach or kale. Cook for another 8 - 10 minutes, or until chorizo is fully cooked. Make sure to stir occasionally.
• Add the chicken or vegetable stock or broth. Cook until the liquid evaporates (about 2 minutes).
• Season the hash to taste with kosher salt and ground black pepper. Remove from the heat. If using eggs, fry up 4 - 6 eggs in a separate skillet to serve on top of the hash. Serve hot and enjoy!