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.

SWEET POTATO, CHICKPEA & CHORIZO HASH

Steps:

• Boil the diced sweet potatoes 8 minutes , until tender.
• Heat the oil in a large cast iron skillet, cook the chorizo 5 minutes and onions stirring frequently untill onions are soft and chorizo is done.
• Add the sweet potatoes and chickpeas cook to the degree of doneness you prefer. I like a crust.
• With a spoon make depressions for the eggs. Put the eggs in the depressions.
• Move the skillet to the broiler and broil on high until the whites are set. Sprinkle with chilli and serve.

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.