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Recipes

Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

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Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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Sweet potatoes with chorizo and sour cream

BT Toronto | posted Monday, Apr 21st, 2014

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Sweet potatoes go very well with chorizo sausage, cilantro, and sour cream. This recipe is very easy and if you were to pair it with a simple salad, makes for a quick weeknight meal.

Sweet potatoes with chorizo and sour cream

Ingredients:

  • 2 large sweet potatoes, sliced in half lengthwise
  • Olive oil
  • Salt
  • 250 grams dry-cured spicy chorizo sausage, diced
  • ½ cup sour cream
  • ¼ cup finely chopped fresh cilantro

Method:

  1. Preheat oven to 400°F.
  2. Brush cut side of sweet potatoes with olive oil and season with a pinch of salt. Place cut side down on parchment lined baking sheet. Bake until tender, about 40 minutes.
  3. About 10 minutes before the sweet potatoes are done roasting; heat a frying pan over medium-low heat. Add chorizo, cook and stir for 10 minutes.
  4. Top each sweet potato half with chorizo, sour cream, and cilantro. Serve immediately.

Kary’s Tips:

  • A sweet potato has finished cooking when you are able to insert the tip of small knife into the thickest part of the potato and it slides in with no resistance.
  • Green onion can be substituted for cilantro as a garnish.
  • Dry-cured spicy chorizo sausage is found at the deli counter at the grocery store, usually next to the salami.

Courtesy Kary Osmond, www.karyosmond.com

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