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Sweet Potato Hash

Friday, October 16, 2015

Recipe adapted from thesimplefoodie.  [Recipe makes 4 servings].

I know each of you probably have a freshly seasoned cast iron skillet just waiting to be used, right?  If so, you're in luck.

I recently came across this simple but delicious recipe via Wisconsin Whisk, and just had to try it.  Having some leftover chorizo, cilantro, and queso fresco laying around, I gave the dish a Mexican twist, but obviously you can fine-tune the ingredients to what you have on hand.

The main point of the recipe is to remind us that (although delicious,) hashbrowns don't have to come from your standard russets.  Scrap the syrup that some of us might drizzle on top, and replace the sweetness with the natural sugars in the sweet potatoes that come out when cooked.  Healthy and delicious!

INGREDIENTS:

2 tablespoons olive oil
2 tablespoons unsalted butter
3 1/2 cups shredded sweet potatoes (roughly 2 medium potatoes)
1/2 white onion, finely diced
4 large eggs
4 ounces Mexican chorizo, cooked and drained
Kosher salt and freshly ground black pepper

Avocado, peeled and sliced, optional
Chives, minced, optional
Fresh cilantro, optional
Sriracha, optional
Queso fresco, optional

DIRECTIONS:

Preheat the oven to 400° F.

Heat a 12-inch cast iron skillet over medium-high heat.  Once hot, add the oil and butter, followed by the sweet potato and onion.  Mix the vegetables until coated, and then press down with a spatula to create a uniform layer and aid in the browning process.  Season with salt and pepper and let the vegetables cook undisturbed for 5 to 6 minutes.  [Side note:  Mixing during this time will prevent a nice crust from forming].

Once the bottom is nicely browned, divide the hash into four segments and flip with a spatula.  Press down again to form a nice sear, and then create four small wells for your eggs.  Crack your eggs into the wells and top the rest of the hash with the chorizo.  Transfer to the oven and cook for 5 to 8 minutes, depending on how much you want your egg yolks to be cooked.  Remove from the oven, season once more, and garnish with avocado slices, chives, cilantro, Sriracha, and/or queso fresco

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