chorizo sweet potato hash;
Grated sweet potatoes and crumbled soy chorizo make this gluten free breakfast healthy and hearty. A touch of sweetness paired with savory, slightly spicy protein, serve this hash with eggs or egg substitue for the perfect cozy morning breakfast.
Servings: 4
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Ingredients
- 3 sweet potatoes medium
- 6 oz soy chorizo (I love the Trader Joe's soy chorizo, uses half 12oz package)
- 1 Tbsp olive oil (more as needed)
- 1 tsp salt
- ½ tsp pepper (or more to taste)
Instructions
- Poke each sweet potato with fork all over, and wrap loosely in a paper towel. Par-bake potatoes until beginning to soften, but the inside is firm and not crunchy. ~4-5 minutes depending on microwave and size of potatoes.
- Grate the potatoes using a box grater. It's fine if some of the skin gets in, if some of it peels away remove it if you want.
- Heat a generous Tbsp of oil in a skillet over medium heat. Once hot, add the shredded potato, salt and pepper. Use a spatula to mix evenly and then spread and flatten the shredded potato across the surface of the pan.
- Disturb as little as possible to form a nice crust--5 minutes or so.
- Crumble the chorizo into the pan and use a spatula to "chop" together the potato evenly, so that the crispy bits are incorporated throughout along with the chorizo. Cook for 4-5 more minutes or until heated through. Optionally, add more oil to the sides of the pan if the moisture gets low or the edges begin to char.
- Serve with preferred eggs for a hearty, robust meal!
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