Advertisements

Let's Dish With Linda Lou

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

Chorizo And Sweet Potato Hash

2015-04-30 16.18.29

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 in 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 potato and the spiciness of the sausage, this would be a perfect match.

2015-04-30 11.18.03

2015-04-30 11.35.06

2015-04-30 11.43.41

2015-04-30 11.55.48 2015-04-30 12.08.16 2015-04-30 11.51.362015-04-30 12.16.532015-04-30 12.22.382015-04-30 12.28.29

2015-04-30 15.41.20 2015-04-30 15.43.02 2015-04-30 15.46.20 2015-04-30 15.51.12 2015-04-30 15.53.45

2015-04-30 16.09.49

2015-04-30 16.10.14

2015-04-30 16.11.34

2015-04-30 16.18.29

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Equipment: 12-inch Cast Iron Skillet, 12-inch sautépan with glass lid, 6-quart stockpot, Chef’s knife

Ingredients:
1-pound of fresh Chorizo sausage, sautéed and sliced
Non-stick cooking spray
2 tablespoons olive oil
1/2 cup unsalted chicken broth
3 large medium-size sweet potatoes boiled, skins removed, 1 1/2-inch dice
1/2 cup of diced onion
1/2 cup each green, red and yellow bell pepper, diced
1 garlic clove, minced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
3/4 stick of unsalted butter

Directions:
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 12-15 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 and place into 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 unsalted chicken broth to the pan, cover (using glass lid from sautépan) 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 on medium-high heat 2 tablespoons of olive oil and diced onions. Stir and cook the onions for 2-3 minutes until soft and translucent. Next, add the diced bell peppers and continue to sauté allowing the peppers to start to soften, season with Kosher salt and black pepper to taste, another 3-5 minute. Last, add the minced garlic, stir through and cook for 1-2 minutes. Using a slotted spoon, transfer the sautéed vegetables to a plate and set aside.

Drain any fat from the skillet that may be left from cooking the sausages. Place the skillet back on medium heat. Add the butter to the pan to melt. Toss in the diced sweet potatoes. Stir to coat all the potatoes with the 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 2-3 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.
Serve hot.

Advertisements
Leave a comment »

Getting Ready For Summer Time!

2015-04-30 06.51.58

2015-05-01 05.57.19

2015-05-01 05.57.38

2015-05-01 05.58.13

2015-05-01 05.59.02

 In this post, I’m talking about recipes that travel well. There are a lot of dishes that I make that should be eaten while they’re warm, but certainly can be eaten at room temperature. There are so many great containers out there that are made for traveling and keeping food warm or cold. I received this Pyrex glass carrying case as a gift one year, and it includes, 1 large and 2 small Pyrex containers that came with portable ice packs.

Let’s talk about some of my dishes that would be great for traveling. This first one is my Chorizo And Sweet Potato Hash.

2015-04-30 16.18.29

This particular dish can be packed hot. The insulated bags will keep that temperature just perfect. For this recipe, click on the link at the bottom of the page.

2015-04-12 15.25.38

Different pestos or tapenades (olive based pestos) would also be a great thing to take on a picnic. Pesto Palooza is a variety of pestos served on grilled bread. For this recipe, click on the link at the bottom of the page.

2015-02-26 12.33.25

How about Spinach And Feta Pie. This would be great to serve at room temperature, maybe with a glass of wine. Click on the link at the bottom of the page.

2015-01-04 16.55.08

Pulled Pork is another great option. Bring along some awesome rolls from the bakery. This one sounds like a winner. Click on the link at the bottom of the page.

2014-03-14 17.31.35

My Grilled Chicken Over Bow Tie Pasta tossed with a flavorful pesto. There are just so many choices. The most important thing is to enjoy the company your with and have lots of fun.

 

Sweet Potato And Chorizo Hash

 

Pesto Palooza!

 

Spinach And Feta Pie With Italian Sausage and Goat Cheese

 

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

 

Spicy Grilled Chicken Over Pesto Bow Tie Pasta

Leave a comment »

%d bloggers like this: