Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Potato And Chorizo Hash

on May 4, 2015

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Whenever I make any kind of “so called” hash, it’s a great way for me to clean out my frig and root pantry. Sometimes I’ll find a few extra potatoes, onions, and garlic that need to be used. I’ll look in the crisper drawer of my frig and find pieces of bell peppers that I didn’t use up for a particular recipe. So it these times when I decide it’s time to make a hash. I’m using Choizo sausage today. I thought with the sweetness of the potato and the spiciness of the sausage, this would be a perfect match.

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To start, I filled up a pot with cold water and threw my sweet potatoes, and brought the water up to a boil. Once they started to boil, I added in some Kosher salt and let them boil for around 30 minutes. I have 3 fairly large sweet potatoes so it can vary on the time. What you’re looking is for the potato to be almost completely cooked through. After around 30 minutes of boiling, I stick a knife through one of the potatoes. If the knife starts to go through the outer part of the potato easily, but not completely through, then I turn the heat off and let them sit in the hot water for another 15 minutes. I don’t want the potatoes to be completely cooked because, they’re going to get peeled and diced for the hash. The potatoes will peel easily since they have been boiled.This is where they will caramelized, finish cooking there. Now while the potatoes are boiling away, the other component to this hash is the Chorizo. I have a cast iron skillet, on med heat, getting hot and ready for the sausages to go in. I want them to be fully cooked before adding them into the hash. I take them out of the skillet when they’ve reached 155 degrees internally, because there will be some carry over cooking time. So while the potatoes are going to take about a total of 45 minutes to do their thing, I can be browning and cooking off the Chorizo and prepping all my veggies.

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As you can see, I diced all my veggies for the hash while the Chorizo sausages were cooking. The Chorizo also takes around 30-40 minutes in the skillet to and get brown on all sides, and be cooked completely.  After the 15 minutes of potatoes sitting in the hot water, I removed them to let them cool off enough where I could handle them for the peeling and dicing. While the potatoes were cooling off I sliced the Chorizo up, slightly on the bias. By the time I’ve done this, the potatoes were ready for me. Now it’s time to make the hash!

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I decided to get a head start on sauteing the veggies up for the hash. I’m always trying to keep everything moving forward. I have a little vegetable oil in a large saute pan on med heat. I throw the diced onions in first and let get started. After about two minutes with them in the pan, I add in all the rest of the veggies. Now is where is season with some Kosher salt, and pepper. Stirring all this around for around 5-7 minutes, just enough time for them to soften. I’m not worried about getting any color on them, that will happen in the cast iron skillet. Now that the skillet has finished its job with the sausage, it’s time for the potatoes to go in. I first like to drain any fat they may be left in the pan from the cooking of the sausage.

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To the skillet, on med heat, I’ve added in some butter. Once the butter has melted I throw the diced sweet potatoes in. I stir them once through just to get all the potatoes coated in the butter, then I don’t touch them for about 3 minutes so they will brown nicely. Once they have browned on one side, I move them around so all sides of the potatoes will brown. This process can take about 10 minutes.

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At this point the process goes pretty quickly. To the browned sweet potatoes, I add in all the veggies that I precooked in the other saute pan. I stir those through for a couple of minutes with the potatoes, letting them get some nice color. Finally adding in the sliced Chorizo. I turn the heat down to med low heat and toss all the ingredients together. This all cooks for another 5 minutes and the hash is done.

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Yields: 4 servings
Prep/Cook Time: 45 minutes ( potatoes, boiling and sitting in the hot water)
Prep Time: 15 minutes (5 minutes to prep veggies while potatoes and sausage are cooking. 5 minutes to slice Chorizo, and 5 minutes to peel and dice sweet potatoes.)
Cooking Time For Chorizo: 30-40 minutes or the internal temperature is 160 degrees
Cooking Time For Hash: 15 minutes
Ingredients:
1 package of fresh Chorizo sausage cooked and sliced
3 large sweet potatoes peeled, cooked, and diced
1/2 cup of diced onion
1/2 cup each of red, green, and yellow bell pepper
1 garlic clove minced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of vegetable oil
3/4 stick of unsalted butter
Directions: The most important thing I can say about making this recipe is the timing of all the precooking that needs to be done. The hash itself takes no time at all, it’s making sure you have all the ingredients prepped, diced, peeled, and sliced. Have the potatoes boiling on the stove first. While that’s going start browning and cooking of the Chorizo. As those two items are working away, prep all the veggies. After the 30 minutes of boiling the potatoes, let them then sit in the hot water for another 15 minutes. Then remove them from the water to cool. Finish working on the sausage making sure all sides are brown and the sausages are at 155 degrees before removing them from the skillet to cool. Now peel and dice the sweet potatoes, next slice the sausage. Drain the excess grease from the skillet and melt the butter in the skillet on med heat. Throw in the diced potatoes, stirring them around to coat with the butter. Let them cook and brown without touching them before flipping them to brown the other sides, about 10 minutes or so. Once the potatoes have browned nicely, add in the veggies, let those cook together for a couple of minutes to get some color on those too. Finally add in the Chorizo. Turn the heat down to med low and let cook together for another 5 minutes. You hash is complete and ready to serve. Sweet and spicy this hash is so delicious.


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