sweet potato chorizo hash
Living and working in NYC I've become obsessed with this one, what I like to call "work lunch" spot called Dig Inn. It's like every other "work lunch" spot in the city - you get a bowl with a base, a protein and 2 sides. Ultimately it's nothing special, with the exception of their sweet potatoes. My coworkers and I have had in depth conversations about these sweet potatoes - Where do sweet potatoes come from? Can they be integrated into an Asian dish? Are the better sweet or salty? Is everyone this obsessed with sweet potatoes? - to - How do they cook them? How long? What do they season them with? To put it lightly we're V interested in these magically delicious sweet potatoes and this hash was inspired by this new affinity.
1 lb sweet potatoes
1 pack chorizo or soyrizo**
1 large yellow onion
3 cloves of garlic
2 cups of brussel sprouts (kale works great too)
3 tbsp butter
1 tbsp salt
Fresh ground black pepper to taste
Salt & pepper to taste
- Preheat your oven to 450. Over medium heat 1 tbsp butter. While that heats, chop the onion into thumb nail sized chucks. Once the butter begins to bubble throw in the onions, let cook for 15-20 min tossing occasionally.
- Prep the sweet potatoes by washing them clean, scrubbing off dirt or eyes that have sprouted. Time to chop, this part is really up to you, I made them on the smaller side and left the peel on (again about the size of a thumbnail) so that they would cook faster. However you can make yours big and chunky if that's what you're into, you'll need to cook them 15-20 minutes longer.
- Put the chorizo in the pan with the onions and cook for 10 min. If you're cooking with Kale, wash dry and ribbon your kale now.
- Put your sweet potatoes, brussel sprouts or kale, salt, pepper and olive oil in a big bowl and toss.
- Prep a baking sheet with parchement paper or foil, spread the sweet potatoes into 1 layer on the baking sheet. Pop into the oven for 25 min or until the sweet potatoes are tender and browned.
- Transfer cooked sweet potatoes and chorizo & onion combo into a cast iron pan or a deep oven safe pan. Crack 1 egg in eat quadrant of the pan. Put back in the oven for 10 min, or until the eggs have cooked.
- Baked eggs are tricky and the whites You might wonder how you know the eggs are cooked, I did too so I did some research. Check them by lightly poking the egg with a fork, you're testing how firm the whites are.
- Take out of the oven, sprinkle some Parmesan, salt and pepper, take some pics to show your mom while it cools, and serve!
Lasts 3 days in an air tight container
Still unsure of how they make them, but we googled yesterday and found out that they originate for Central and South America dating back to 5,000 years ago! And that's a fact you can take right to the bank! Or at least remember for next Thanksgiving and impress you grandma, or retired teacher relative.
** Haven't heard of the good good that is Trader Joe's soyrizo? Now you know. It's vegan, inexpensive, and unbelievably flavorful!