Whenever I make any kind of “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.
Every now and then I’ll find a few extra potatoes I didn’t need or I’ll find a zip-lock bag with pieces of 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 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 and lid, 1 (12-inch) sauté pan, 1 (6-quart) stockpot, chef’s knife, non-stick cooking spray
1 pound of fresh Chorizo sausage, Mexican-style
2 tablespoons olive oil
1/2 cup chicken stock, unsalted
3 large medium-size sweet potatoes, boiled and skins removed, 1 1/2-inch dice
1/2 cup of onion, diced
1/2 cup of green bell pepper, diced,
1/2 cup of red bell pepper, diced
1/2 cup of yellow bell pepper, diced
1 clove of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 stick of butter, unsalted
1/4 cup of Italian flat-leaf parsley, finely chopped for garnish
Start by dicing the onions and peppers. Mince the garlic then transfer all the prepped vegetables onto a plate, set aside.
In a large pot of boiling salted water, add the sweet potatoes. Cover and boil for 12 to 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 cool, about 10 minutes. Remove the skins then dice into 1/1/2-inch cubes, transfer to a bowl.
Tip: Cook the chorizo while 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 sautépan 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 to cook allowing the peppers to start to soften, season with Kosher salt and black pepper to taste, another 3 to 5 minutes. Last, add the minced garlic, stir through and cook for 1 to 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 and melt the butter. 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, about 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.