Medium Breakfast

Sweet Potato and Chorizo Hash

Name: Sweet Potato and Chorizo Hash
Prep time: 21 min
Cook time: 46 min
Total time: 67 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 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; 0.5 teaspoons ground cumin; 0.25 teaspoons cayenne pepper; 1 link Spanish chorizo sausage , casing removed, chopped

Total Time

1h 7m

21m prep · 46m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This sweet potato and chorizo hash recipe is for a typical breakfast hash with a few variations—some extra herbs, a sweet potato instead of an Eastern or Yukon Gold potato, and chorizo instead of corned beef, bacon, or sausage.

Ingredients

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
0.5 teaspoons ground cumin
0.25 teaspoons cayenne pepper
1 link Spanish chorizo sausage , casing removed, chopped

Instructions

1

Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2

Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.