Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1/2 cup of diced onion
- 2 tablespoons of olive oil
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 ounces of sobrasada, crumbled
- 2 tablespoons of chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and onions to the skillet and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
3. Add the smoked paprika, ground cumin, salt, and black pepper to the skillet and stir to combine.
4. Add the crumbled sobrasada to the skillet and stir to combine.
5. Cook for an additional 2-3 minutes, until the sobrasada is heated through.
6. Remove the skillet from the heat and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe serves 2-4 people.
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 19g
Protein: 7g
Sodium: 520mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- If you can't find sobrasada, you can substitute with chorizo or any other spicy sausage.
- You can use any type of onion, such as red onion or shallots.
- If you don't have smoked paprika, regular paprika can be used instead.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Top with a fried egg for a hearty breakfast or brunch dish.
- Serve with crusty bread or tortilla chips for dipping.
Tips and Tricks:
- Make sure to dice the sweet potatoes into small, even cubes to ensure they cook evenly.
- Stir the hash occasionally to prevent sticking and ensure even cooking.
- If the hash is too spicy, add a dollop of sour cream or Greek yogurt to cool it down.
Storage Instructions:
Store any leftover hash in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the hash in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the hash in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of smoked paprika.
Pairings:
Pair with a crisp green salad or fresh fruit for a balanced meal.
Suggested Side Dishes:
Serve with crusty bread or tortilla chips for dipping.
Troubleshooting Advice:
If the sweet potatoes are taking too long to cook, cover the skillet with a lid to help steam them.
Food Safety Advice:
Make sure to cook the hash to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Sobrasada is a type of cured sausage from the Balearic Islands in Spain. It is made from ground pork and paprika and has a soft, spreadable texture.
Flavor Profiles:
This dish is spicy, smoky, and slightly sweet from the sweet potatoes.
Serving Suggestions:
This dish is perfect for breakfast, brunch, or as a hearty side dish for dinner.
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