I seem to be a bit infatuated with different types of hash these days. Not the canned corned beef hash, that Hubby loves, but real homemade hash of different types. Tonight I tried to make something new, a sweet potato and chorizo hash, served with poached eggs. Before today I had never used chorizo in a recipe, but I see it all the time on cooking shows and I thought I would give it a try.
Chorizo actually comes in two forms. The Mexican chorizo, what I used tonight, is uncooked. There is also a Spanish chorizo that is cured meat and requires no additional cooking. Be sure to get the correct kind for this recipe, or any other, that you are preparing.
To get started chop up all the veggies. The sweet potatoes, yell (or red) bell pepper, onion, and garlic should all be placed on a baking sheet and drizzled with olive oil, salt and pepper. Mix it all up (your hands are best) and roast in the oven for about 25 minutes.
After your veggies have started roasting put your chorizo sausage in the pan and brown it. If need be, drain any excess fat/grease off after it has browned. Then add the roasted veggies into the same pan with the chorizo. Mix well but then let it sit for a bit to get that nice crustiness on the bottom. Stir once and let sit again. About 10 minutes total.
While your hash is browning prepare your poached eggs. If you prefer you could do fried eggs as well. There is something about poached eggs though when you break open the yolk and it oozes out over the hash that just adds another total level of yuminess to this dish.
Is this a recipe you would try? What changes, if any, would you make?