Sweet Potato and Chorizo Hash Recipe

Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced into small cubes
- 1 pound chorizo sausage, casing removed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley

Special Equipment Needed:
- Large skillet
- Wooden spoon or spatula

Step-by-Step Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.

2. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.

3. Add the chorizo sausage to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon or spatula, until it is browned and cooked through.

4. Add the diced red bell pepper, yellow onion, and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

5. Sprinkle the smoked paprika over the hash and season with salt and pepper to taste.

6. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors are well combined.

7. Remove the skillet from the heat and sprinkle with chopped fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 470
Fat: 33g
Carbohydrates: 23g
Protein: 22g
Sodium: 1010mg
Sugar: 7g
Fiber: 4g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo, such as Italian sausage or breakfast sausage.
- If you don't have sweet potatoes, you can use regular potatoes or butternut squash.
- You can use any type of bell pepper instead of red, such as green or orange.
- If you don't have fresh parsley, you can use dried parsley or omit it altogether.

Variations:
- Add a can of black beans or corn to the hash for extra flavor and texture.
- Top the hash with a fried egg for a delicious breakfast or brunch dish.
- Serve the hash with a side of avocado slices or guacamole for a creamy contrast.
- Use the hash as a filling for breakfast burritos or tacos.

Tips and Tricks:
- Make sure to dice the sweet potatoes into small, even cubes so that they cook evenly.
- If the chorizo sausage is very greasy, you can drain off some of the excess fat before adding the vegetables.
- Don't be afraid to adjust the seasoning to your taste. You can add more smoked paprika, salt, or pepper as needed.

Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the hash in a skillet over medium heat, stirring occasionally, until heated through.

Presentation Ideas:
Serve the hash in individual bowls or on a large platter for sharing.

Garnishes:
Sprinkle the hash with additional chopped fresh parsley or cilantro for a pop of color.

Pairings:
Pair the hash with a crisp green salad or a side of roasted vegetables.

Suggested Side Dishes:
- Roasted Brussels Sprouts
- Grilled Asparagus
- Sauteed Spinach

Troubleshooting Advice:
- If the sweet potatoes are not cooking through, cover the skillet with a lid for a few minutes to steam them.
- If the hash is too dry, you can add a splash of chicken or vegetable broth to the skillet to moisten it.

Food Safety Advice:
- Make sure to cook the chorizo sausage until it is browned and cooked through to prevent any foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food History:
The combination of sweet potatoes and chorizo sausage is a popular flavor pairing in Mexican and Southwestern cuisine.

Flavor Profiles:
This dish is savory, smoky, and slightly sweet, with a spicy kick from the chorizo sausage.

Serving Suggestions:
Serve the hash as a main dish for breakfast, brunch, or dinner.

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Taste: Savory, Spicy, Tangy, Smoky, Sweet