Chorizo and Sweet Potato Hash (Edit recipe)

149 recipes
|
150 followers

In Hawai’i Okinawan sweet potatoes (or purple) are available year round. I try to use lots of different produce each week to get a variety of tastes but also diverse nutrients. I usually make this for breakfast but it is a great quick lunch as well. The chorizo gives the dish a nice kick of flavor.

Share

save

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 2

Ingredients

1 pieces Chorizo, remove casing
2 cups Purple Sweet Potato, diced
.25 cup Onion, any color, diced
1 tsp Extra Virgin Olive Oil, or ghee
.5 tsp Sea Salt
.25 tsp Black Pepper

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium skillet add chorizo and cook on medium heat. Break apart as it cooks.
Cook for about 7 minutes, until done.
Remove meat and put onto a plate, set aside.
Using the oil from the chorizo add onion and sweet potato. If there isn’t enough oil add olive oil.
Cook for about 10 minutes until potatoes are cooked through. Stir periodically.
Add chorizo back in and stir, cook for 1-2 minutes to warm through.

Notes

Sometimes I add diced bell peppers as well, but add whatever veggies you think would be tasty. If you have an avocado it is delicious diced on top. You can easily double this recipe if you want. I do this and save half for the next day.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	450
Fat:	10 g
Carbohydrates:	67 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	576 mg
Fiber:	10 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.