Whenever I make any “so-called” hash, I can use up a lot of ingredients that I may not have needed in a previous recipe. Hash is a great way to use up those leftover ingredients.

Now and then, I’ll find a few extra potatoes I didn’t need, and a zip-lock bag with bell peppers in the crisper drawer. It’s these instances when I decide it’s time to make a hash.

I’m using chorizo sausage today for my Chorizo and Sweet Potato Hash. I thought that with the sweetness of the sweet potato and the spiciness of the sausage, this would be a match made in heaven.

Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet with lid, 1 (12-inch) sauté pan, 1 (6-quart) stockpot, chef’s knife, cutting board, non-stick cooking spray

Ingredients:
1 pound of fresh Chorizo sausage, Mexican-style
2 tablespoons olive oil
1/2 cup chicken stock, unsalted
3 medium-sized sweet potatoes, boiled and skins removed, 1 1/2-inch dice
1/2 cup of onion, diced
1/2 cup of green bell pepper, seeded and diced,
1/2 cup of red bell pepper, seeded and diced
1/2 cup of yellow bell pepper, seeded and diced
1 clove of  garlic, minced
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
3/4 stick of butter, unsalted
Garnish:
1/4 cup of Italian flat-leaf parsley, finely chopped

Instructions:
Start by dicing the onions and peppers. Mince the garlic, then transfer all the prepped vegetables onto a plate and set aside.

In a large pot of boiling salted water, add the sweet potatoes. Cover and boil for 12-15 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Transfer the potatoes onto a plate, and let them cool for about 10 minutes. Remove the skins, then dice into 1/1/2-inch cubes, and transfer to a bowl.

Tip: Cook the chorizo while the potatoes are boiling.

Spray a cast-iron skillet with non-stick cooking spray. Turn the heat to medium-high. Using tongs, carefully add the whole chorizo sausage links to the pan and cook for 5 minutes, turning the links frequently until brown (careful, they will burn easily) on all sides and mostly cooked through. This happens quickly.

Reduce the heat to medium-low, add 1/2 a cup of chicken stock to the pan, cover, and simmer for another 10 to 12 minutes. Turn the heat off and transfer the links to a meat-safe cutting board (usually plastic). Slice the chorizo 1-inch thick on the bias. Place the chorizo slices into a bowl.

In a large sauté pan over medium-high heat, 2 tablespoons of olive oil and diced onions. Stir and cook the onions for 2 to 3 minutes until soft and translucent. Next, add the diced bell peppers and continue cooking, allowing them to start to soften, then season with kosher salt and fresh-ground black pepper to taste for another 3-5 minutes. Last, add the minced garlic, stir through, and cook for 1-2 minutes. Using a slotted spoon, transfer the sautéed vegetables to a plate. Set aside.

Drain any fat from the skillet that may be left from cooking the chorizo. Place the skillet back over medium heat, add the butter, and melt it. Toss in the diced sweet potatoes. Stir to coat all the potatoes with butter. Allow the potatoes to cook and brown nicely before flipping them to brown on the other side, for another 10 minutes. Keep an eye on them so they don’t burn, but make sure they get nice and crispy.

Next, add the sautéed vegetables to the skillet. Stir the vegetables with the sweet potatoes and cook for another 2 to 3 minutes, allowing the vegetables to get crispy around the edges.

Finally, add and mix in the sliced chorizo. Turn the heat down to medium-low and cook for another 5 minutes.

Garnish with finely chopped Italian flat-leaf parsley. Serve hot.

There you have it, my Chorizo And Sweet Potato Hash.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/