Chorizo Sweet Potato Hash Skillet

The ultimate in fall seasonal brunch foods… The HASH! You can make it with our chorizo or with corned beef brisket. (next weeks recipe!) This week we teamed up with Donna’s Farm to get the veggies goods for an ultimate brunch extravaganza. The menu? Chorizo Hash with purple, white, and yellow sweet potato melody, yellow onion, sweet pepper blend, with fried farm eggs, and topped with garlic chives. Plus a side arugula salad with a Dijon & champagne dressing, fresh pears, and a little fresh goat cheese. The best part? It was SO easy.

Personally? I like to vary the chopping style on my ingredients. Simply because I like the different textures and shapes in the hash instead of everything being cut the same. For dishes that meld a little more like etouffee and gumbos you want your veg to all come together. For hash I’d like the ingredients to stand out while coming together in brunch glory.

For the sweet potatoes you could also sub in or even add winter squashes to the mix for more seasonal flare .

The Supply List

• 1lb Wild Earth Chorizo
• 3 Medium Sweet Potatoes – chopped ½ - ¾ “
• 3 Sweet Peppers – sliced to thin strips
• 1 Jalapeno – diced
• 1 Medium onion – sliced to strips or chopped
• 4eggs
• Olive oil for sautéing
• Salt, onion powder, pinch or red pepper, heavy dash of Cajun seasoning

Equipment:

Large Cast Iron Skillet

Baking tray

Foil (opt)

The Steps

Preheat your oven to 400*

Wash and chop your sweet potatoes. I like to line my baking tray with foil. Mostly because it’s brunch and I would rather not need to scrub a roasting pan. To each their own. Drizzle with olive oil, sprinkle with salt, and a heavy dash of Cajun seasoning. Toss to coat. You don’t need to dirty a bowl, simply season and toss directly on the pan. Roast about 10 minutes, flip/ stir and roast another 10.

While your potatoes are cooking, sauté your onions and peppers in olive oil of medium heat until the onions are softened and beginning to caramelize. 5-10minutes It’s ok to turn the heat down and let this caramelize. Hash is a culmination of lots of textures and ingredients to make a final awesome dish. The beauty is that you can scale way up or down with minimal effort. Remove the veggies to a bowl.

Add the chorizo to the pan and turn to high or med-high. Break up well with a wooden spatula until cooked and crumbly 5-6min and add to the bowl. Mix in your roasted potatoes and you’re ready for the final egg step.

Once all of your ingredients are cooked you can fry eggs (if desired) for the final topping. Add a tablespoon of butter or bacon grease to the pan before cracking the eggs. I prefer my eggs easy or medium so the yolk can sauce up the hash. If you aren’t a yolk person (or if you’re just extra saucy) you can serve with a side of remoulade. Top final dish with freshly chopped garlic chives or regular chives.