Potato Recipe ✶ Sweet Potato and Chorizo Hash

A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.

Ingredients

• 2 tablespoons olive oil
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 teaspoon chopped fresh rosemary
• salt and ground black pepper to taste
• 1 medium onion, diced
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 link Spanish chorizo sausage, casing removed, chopped

Cooking Directions

1. Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
2. Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

Nutrition Facts

• calories339.8
• carbohydrateContent28.9 g
• cholesterolContent21 mg
• fatContent22.4 g
• fiberContent4.5 g
• proteinContent6.7 g
• saturatedFatContent5 g
• sodiumContent328.7 mg
• sugarContent7.1 g