Warm Chorizo Sweet Potato Egg Salad Recipes

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SWEET POTATO SALAD WITH HARD-BOILED EGGS



Sweet Potato Salad with Hard-Boiled Eggs image

When I served this salad to relatives visiting from the Midwest, I was surprised to find it was something they'd never tried before. It's a real favorite in our area.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8-10 servings.

Number Of Ingredients 7

2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-boiled large eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.

Nutrition Facts :

WARM CHORIZO, SWEET POTATO & EGG SALAD



Warm chorizo, sweet potato & egg salad image

Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 20m

Number Of Ingredients 8

4 eggs
2 large sweet potatoes , skin left on, cut into slices on the diagonal
85g chorizo , cut into long slices on the diagonal
3 tbsp olive oil
1 garlic clove , crushed
juice ½ lemon
130g bag mixed salad leaves
100g pack cherry tomato , halved, use vine if you can

Steps:

  • Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.
  • Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs - the yolks should still be a little soft in the middle.
  • Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.29 milligram of sodium

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

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Provided by Chicken

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 11

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Steps:

  • Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
  • Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g

WARM SWEET POTATO SALAD WITH CHORIZO



Warm Sweet Potato Salad With Chorizo image

Make and share this Warm Sweet Potato Salad With Chorizo recipe from Food.com.

Provided by DailyInspiration

Categories     Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs sweet potatoes, peeled and cut into bite-size chunks (about 3 large sweet potatoes)
3 tablespoons olive oil
1 cup orange juice (preferably freshly squeezed)
1/2 teaspoon brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 ounces chorizo sausage (fresh and uncooked, casings removed and coarsely chopped)
1 jalapeno pepper (stemmed and seeded)
1/3 cup red onion, chopped
1/3 cup cilantro, chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces. Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender and a knife can go through without breaking a piece. Drain and transfer to a baking dish large enough to hold the sweet potatoes in a single layer. Preheat oven to 400 degrees F.
  • Whisk together orange juice, oil, sugar, and S & P in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after 10 minutes, until the potatoes have started to brown and the sauce has thickened. Remove from the oven.
  • Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5-6 minutes, when it has nicely browned and crisped, us a slotted spoon to top the hot potatoes.
  • Sprinkle the jalapeno, red onion and cilantro on top and toss gently to combine. Serve warm.

Nutrition Facts : Calories 677.9, Fat 32.2, SaturatedFat 9.7, Cholesterol 50, Sodium 1327, Carbohydrate 78.2, Fiber 10.7, Sugar 20.7, Protein 19.7

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