CHORIZO AND SWEET POTATO RECIPES

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SWEET POTATO AND CHORIZO HASH | ALLRECIPES



Sweet Potato and Chorizo Hash | Allrecipes image

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.

Provided by dtreglia

Categories     Side Dish    Potato    Hash Brown Potato Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh rosemary
salt and ground black pepper to taste
1 medium onion, diced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 link Spanish chorizo sausage, casing removed, chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 339.8 calories, CarbohydrateContent 28.9 g, CholesterolContent 21 mg, FatContent 22.4 g, FiberContent 4.5 g, ProteinContent 6.7 g, SaturatedFatContent 5 g, SodiumContent 328.7 mg, SugarContent 7.1 g

SMOKY SWEET POTATOES WITH CHORIZO BUTTER RECIPE | FOOD & WINE



Smoky Sweet Potatoes with Chorizo Butter Recipe | Food & Wine image

Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.

Provided by Justin Chapple

Categories     Sweet Potato

Total Time 1 hours 25 minutes

Number Of Ingredients 8

6 medium-size (8- to 10-ounces) sweet potatoes 
3 tablespoons extra-virgin olive oil, divided 
1?¾ teaspoon s kosher salt, divided
½ teaspoon black pepper, divided 
4 ounces dry-cured Spanish chorizo, casings removed, coarsely chopped (about?3/4?cup) 
½ cup unsalted butter (4 ounces), cubed 
3 tablespoons fresh lime juice, plus lime wedges, for serving
Chopped fresh cilantro, for garnish 

Steps:

  • Preheat oven to 400°F. Place potatoes on a large rimmed baking sheet. Rub with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until tender, 45 to 55 minutes. Remove from oven; let cool 5 minutes.  
  • Meanwhile, process chorizo in a food processor until finely chopped, about 15 seconds. Heat 1 tablespoon oil in a medium saucepan over medium. Add chorizo; cook, stirring often, until fat has rendered and chorizo is almost crisp, 5 to 7 minutes. Remove from heat. Gradually stir in butter until melted. Stir in lime juice. Season with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 
  • Reposition oven rack 6 to 8 inches from heat. Increase oven temperature to broil. Cut each potato in half lengthwise; cut each piece in half crosswise. Return potatoes to baking sheet. Using a knife, score the flesh of each potato in a crosshatch pattern. Drizzle evenly with remaining 1 tablespoon oil; season with remaining 1/2 teaspoon salt. Broil in preheated oven until lightly charred, 3 to 5 minutes. 
  • Reheat chorizo butter over low until warm. Transfer potatoes to a platter, and top with chorizo butter. Garnish with cilantro; serve with lime wedges.  

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