Sweet Potato And Chorizo Hash With Spinach And Peppers

I love a good breakfast hash. Last week, I put together this puppy for the hubs, and it was a huge hit.

Hash is basically a mixture of chunked-up meat and potatoes. I grew up eating that canned corned beef hash that looks more like wet dog food than a proper breakfast. My mom hated it, but my dad, sister, and I insisted that it was the best breakfast food ever. Later in life, I learned that the canned stuff is disgusting and unhealthy. Homemade hash with fresh ingredients tastes so much better and can be very nutritious. (Sorry, Mom, you were right…again.)

The hubs and I love us some chorizo because of its spiciness. I rarely add spices to my dish when I cook with chorizo – I prefer to let the spices in the meat remain dominant (as if there is a choice). Also, I think the dark red color of chorizo makes the dish pretty and lively.

Because of its distinguishable flavor, chorizo needs to be grounded with something neutral. It will likely dominate the dish, so you do not want to pair it with something equally flavorful (in my humble opinion). You can try to find something that balances the flavor, but I do not think its intensity can be matched or overpowered on the same plate.

This is one of the reasons why chorizo makes such a good breakfast hash – it can easily be paired with potatoes to disperse the intense flavor. Add a few veggies for color and texture variety, and you have yourself a delectable meal. Plus, the preparation is simple and quick: chop stuff up and throw it into a pan.

So, the next time you are wondering what to make for breakfast, check your inventory to see if you have any potatoes, meat, and vegetables that go decently together. Some yummy combinations might be:

  • Beef, Russet potatoes, onion, mushroom, and asparagus
  • Turkey, red-skinned potatoes, celery, red bell pepper, and parsley
  • Chicken, Yukon gold potatoes (okay, now I’m just showing off), green bell pepper, tomato, and lemon juice

You could even try to make a seafood hash by combining tilapia or another flaky white fish with super small chunks of a golden potato, garlic, and lemon or lime juice. I have never attempted seafood hash, but if you ever try it, please let me know how it turns out!

This is a good dish to practice some of your “time savers that eliminate chores” (check out the article, 10 Time Savers That Eliminate Chores). Over-chop your potatoes and veggies so you have some for future dishes. Also, while the hash is cooking in the pan, you have plenty of time to clean up your mess and put away dishes.

Sweet Potato And Chorizo Hash With Spinach And Peppers

Servings: 4

Prep time: 15-20 minutes

Ingredients:

1 large sweet potato (these puppies can be real big, so just use your best judgement)
1 link of chorizo (again, this depends on the size of the link, so just use what you want)
1 cup chopped onion (we love onion, use what you want)
1 cup red bell pepper
2-4 garlic cloves
1-2 handfuls of spinach leaves
2-4 large eggs (optional)

Directions:

Preheat a pan on the stove. Cook the chorizo on medium heat for 2-3 minutes and break it up into small chunks. Add the potatoes, onion, and garlic and cook for another 5-6 minutes. You might want to cover the pan to expedite the process a bit. Be sure to toss the mixture a bit to even-out the cooking. When the potatoes are almost tender, add the red bell pepper and cook for another 3-4 minutes. Definitely cover the pan this time to make sure all the ingredients become tender. If you want to add scrambled eggs to your hash, this would be the time to start cooking them in another preheated pan (you can start preheating the egg pan a smidge after you add the potatoes, onion, and garlic to the chorizo). Once the chorizo and veggie pan is tender and ready to go, turn off the heat, add the scrambled eggs and spinach, and mix it all up. The spinach will wilt quickly as you stir the mixture. If you want to get fancy, serve with a garnish of parsley or cilantro. Enjoy!

4 comments

    • Rachael says:

      It is very tempting, indeed! You can always sub tofu for the sausage and add some spices. Thanks for commenting, Suzie! I’ll be sure to add some vegetarian and vegan alternatives in future posts.

    • Rachael says:

      Hi Radiant! Oh you got it, lady! It’s super easy to make. The only time you need to spend is waiting for everything to cook. Let me know how it goes!

Leave a Reply

Your email address will not be published. Required fields are marked *