Sweet Potato And Chorizo Hash Recipes

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SWEET POTATO AND CHORIZO HASH



Sweet Potato and Chorizo Hash image

A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.

Provided by dtreglia

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 35m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh rosemary
salt and ground black pepper to taste
1 medium onion, diced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 link Spanish chorizo sausage, casing removed, chopped

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.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g

SWEET POTATO, CHICKPEA & CHORIZO HASH



Sweet potato, chickpea & chorizo hash image

Bypass the washing-up with this spicy one-pot dish

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

600g sweet potatoes , diced
1 tbsp sunflower oil
1 large red onion , thinly sliced
400g cooking chorizo sausages , skinned and crumbled
400g can chickpeas , rinsed and drained
4 large eggs
1 green chilli , thinly sliced into rings

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.

Nutrition Facts : Calories 783 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 4.97 milligram of sodium

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