Chorizo Smothered Potatoes 5fix Food

CHORIZO-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
• Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
• Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

CHORIZO SMOTHERED POTATOES #5FIX

Steps:

• In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

MOMS SMOTHERED MASHED POTATOES #5FIX

Steps:

• Brown ground chuck and chopped red onion in a large skillet. Drain fat (I push the chuck and onion to the side and put a folded paper towel on the other side. Tip the pan so the fat runs to the paper towel. Less time and no need to dirty other dishes.) Add tomato soup and drained green beans. Stir and heat through. Meanwhile, heat your Simply Traditional Mashed Potatoes. Put a large mound of potatoes on each plate and smother with the green bean and tomato mixture. OMG is this good!

JAMBALAYA POTATOES #5FIX

Steps:

• Mix all ingredients in a medium pot.
• Heat to a boil.
• Reduce to a simmer for 20 to 25 minutes or until potatoes are tender.
• Stir frequently.