Let's Dish With Linda Lou

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Chorizo And Sweet Potato Hash

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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 sweet potato and the spiciness of the sausage, this would be a match made in heaven.


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

Serve hot.

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Sausage And Zucchini Hash

Italian Sausage And Zucchini Hash

Sausage And Zucchini Hash is a great way to use up any vegetables you may have lying around in the refrigerator.



Sweet Italian Sausage (2)

Sweet Italian Sausage (3)

Cast Iron Grill Press


Sweet Italian Sausage (5)

Sweet Italian Sausage (1)


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Flat Leaf Italian Parsley



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Olive Oil

Dried Oregano

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Prep Time: 10 minutes (prep the vegetables while the sausage is poaching)
Cook Time: 50 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (10-inch) non-stick sauté pan, chef’s knife, grill-press, indoor grill pan, 1 (6-quart) saucepan

1 pound (5 links) of sweet Italian sausage
1 1/2 cups of chicken stock (or broth), unsalted
2 1/2 cups of store-bought Simply Potatoes, diced potatoes
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
1 onion, diced
2 tablespoons of tomato paste
2 garlic cloves, thinly sliced
1 Fresno chili, seeded and minced
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups of zucchini, sliced into half-moons and quartered
1 1/4 cups of frozen corn, thawed
2 tablespoons of Italian flat-leaf parsley, chopped fine for garnish
Fried eggs for the top, optional

Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking.  Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the stock up to a boil, reduce the heat and simmer poaching for about 10 minutes, turning them, once, halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.

In the meantime, prep all the vegetables for the hash. Transfer the prepared vegetables to a large platter. Set aside.

Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias.

Before cooking the store-bought diced potatoes, transfer them to a plate lined with a paper towel. Using another paper towel, pat the potatoes dry to absorb any moisture.

In a non-stick sauté pan over medium heat melt the butter with 1 tablespoon of olive oil. Add the diced potatoes, dried oregano, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Stirring occasionally cook for 8 to 10 minutes until potatoes are golden brown and crisp on all sides. Set aside.

In a large sauté pan over medium-high heat add 1 tablespoon of olive oil. Add tomato paste, minced Fresno chili, and diced onions. Stir and cook until onions start to soften, 2 to 3 minutes. Add the diced bell peppers and zucchini, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, stir to combine. Continue cooking, stirring occasionally, for another 3 to 5 minutes. Add the sliced garlic, stir to combine.

Next, reduce the heat to medium (lower if necessary) add the corn, cooked potatoes, and sliced sausage, stirring occasionally, continue to cook for another 10 to 15 minutes until sausage is no longer pink and cooked through.

Serve hot.

There you have it my Sausage And Zucchini Hash.

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