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.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
340 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ teaspoon ground cumin
1 teaspoon chopped fresh rosemary
1 medium onion, diced
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 link Spanish chorizo sausage, casing removed, chopped
