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If you’re looking for a quick weeknight meal with less than 10 ingredients that’s packed with flavor, then this sweet potato chorizo hash is for you.
There is just something about hash recipes and they’re made even better with sweet potatoes – like this maple glazed chicken with sweet potato hash.
But chorizo with hash? If you haven’t tried it, today is the day. Chorizo is one of those underrated ingredients that not many people think about, but almost everyone loves!
For those that don’t know, chorizo is Spanish sausage with smoked paprika. It’s normally cured or smoked, so it can be eaten without cooking but does come in the raw variety as well. Today I’m using cured chorizo for this hash.
As usual, when Lauren and I first started dating, I was slowly introducing her to some of my favorite meals. For nights where I wanted something quick and easy, I made this sweet potato chorizo hash. It was something I had learned from my dad awhile ago to make.
Naturally, Lauren had never had chorizo and was wary of it, but as soon as she tried it she was hooked. Now, it’s her go to when we don’t have an idea of what we want to have… a little too often I might add.
To make this “healthier” I recently started adding kale to get some green in there but it isn’t necessary. As with hashes, you can add or subtract any ingredients you want, but I hope you give this chorizo sweet potato hash a try!
What Ingredients are in this Chorizo Hash Recipe?
- Unsalted butter
- Produce – sweet potatoes, sweet onion, garlic, kale
- Chorizo
- Salt and black pepper
How to Make Chorizo Sweet Potato Hash
- Heat butter or bacon fat in large skillet over medium heat. Add diced onions and cook for about 3 minutes until it starts to get translucent.
- Add the sweet potatoes and cook for about 15 minutes, stirring occasionally.
- Toss in minced garlic and diced chorizo and cook for about 5 minutes.
- Add shredded kale and cook for about a minute or until kale wilts. Season with salt and pepper to your liking. Serve immediately.
What is Chorizo?
In its simplest form, chorizo is pork sausage loaded up with spices. If you can’t find chorizo at the store, you can take the time to make your own.
Can I Make this Hash for Breakfast?
Of course. Just add some fried eggs on top and you’ve got yourself a tasty breakfast!
What Cast Iron Skillet Do You Use?
For this hash as well as many other recipes such as my corned beef hash, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- Be consistent when cutting the sweet potatoes so they will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion and pepper. You’ll know it is ready when the oil starts to shimmer.
- Wait until sweet potatoes are almost done before adding garlic, otherwise it will burn.
- You can use fresh chorizo or dried chorizo, but I prefer dried chorizo. If using fresh, you need to cook it first before setting aside and cooking the onion and sweet potatoes.
- Leftover hash will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Hash Recipes
If you’ve tried this Chorizo Hash or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chorizo Sweet Potato Hash
Ingredients
- 3 tbsp unsalted butter or bacon fat
- 1.5 lbs sweet potatoes, diced into 1/2 inch cubes
- 1 large sweet onion, diced
- 6 garlic cloves, minced
- 8 oz dried chorizo, diced
- 3 cups shredded kale
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat butter or bacon fat in large skillet over medium heat. Add diced onions and cook for about 3 minutes until it starts to get translucent.
- Add the sweet potatoes and cook for about 15 minutes, stirring occasionally. Toss in minced garlic and diced chorizo and cook for about 5 minutes.
- Add shredded kale and cook for about a minute or until kale wilts. Season with salt and pepper to your liking. Serve immediately.
Notes
- Be consistent when cutting the sweet potatoes so they will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion and pepper. You’ll know it is ready when the oil starts to shimmer.
- Wait until sweet potatoes are almost done before adding garlic, otherwise it will burn.
- You can use fresh chorizo or dried chorizo, but I prefer dried chorizo. If using fresh, you need to cook it first before setting aside and cooking the onion and sweet potatoes.
- Leftover hash will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Your dad has been an amazing influence in your life! Very cool.
Yum!