Chorizo and Sweet Potato Hash

Name: Chorizo and Sweet Potato Hash
Total time: PT25M20M
Yield: 4
Ingredients: Ingredients 2 tablespoons extra virgin olive oil, divided 4 ounces bulk chorizo or plant-based chorizo 1 pound sweet potatoes, cubed 1 large onion, chopped 1 medium portobello mushroom, chopped 2 cloves garlic, chopped 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon salt 2 scallions, chopped

By:

Co+op

Recipe Information

Total Time:

25 minutes; 20 minutes active

Servings:

Spicy chorizo flavors a mix of sweet potatoes, portabella mushrooms and onions for a meal that will keep you full all morning long.

There are two kinds of breakfast people: Those who like sweet pancakes and Danishes and those who prefer savory dishes like this hash. Spicy chorizo flavors a mix of sweet potatoes, portabella mushrooms and onions for a meal that will keep you full all morning long.

Ingredients

2 tablespoons extra virgin olive oil, divided
4 ounces bulk chorizo or plant-based chorizo
1 pound sweet potatoes, cubed
1 large onion, chopped
1 medium portobello mushroom, chopped
2 cloves garlic, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 scallions, chopped

Preparation

Drizzle 1 tablespoon of olive oil in a large skillet and turn the heat to medium-high. Crumble in the chorizo. Stir often until browned and completely cooked, about 4 minutes, then transfer to a plate.
While the chorizo cooks, set up a steamer, and steam the sweet potato cubes for 3 to 5 minutes, until tender.
In the same skillet used for the chorizo, drizzle the remaining oil and add the onion, mushroom and garlic, and stir for a minute. Add the steamed sweet potato and stir, scraping the pan until the vegetables are softened and browned, about 5 minutes. Stir in the chorizo and add the paprika, cumin and salt. Stir until hot. Top with scallions.