One of my favorite local restaurants had this dish on special one weekend brunch last fall, and it was so delicious that I wanted more. But since it was a special it was no longer available. So, I attempted making it – and then my friend James asked me to show him how it was done. So this is for James.
sweet potato & chorizo hash:
-Sweet Potatoes (about 1 small/mediumish sized per person)
-Chorizo (I used chicken this time, but I think it’s better with the real pork stuff that crumbles)
-Onions or shallots – diced small
- Wash sweet potatoes and chop into 1/2 inch cubes – as even as possible – spread these in a single layer on a baking sheet, sprinkle with salt
- Put them in the oven at 400 degrees until they are soft, it’s okay if they’re starting to stick.
- Meanwhile, cut Chorizo out of casing, and brown on the stovetop crumbling into small bits, if you’re using onions or shallots saute those with the sausage
- Once the sausage is browned, add it to the baking sheet with the potatoes. (this pic shows the chicken chorizo, which I don’t think was as good as pork, and which didn’t crumble so I had to cut it into pieces before browning)
See how the potatoes had turned darker? They were getting soft at this point. Stir ‘em up and bake until the potatoes are soft, and the bits are sticking.
- I think this is best served with a still-runny fried egg, but you can obviously cook your egg any way you’d like
I’m no chef, nor food blogger (let’s face it, I’m barely a blogger at all)- but this seemed like the easiest way to share a “recipe” with a friend.