Sweet Potato Chorizo Hash

overhead shot of spoon dipped in chorizo sweet potato hash

Sweet Potato Chorizo Hash

If you're looking for a quick weeknight meal with less than 10 ingredients that's packed with flavor, then this chorizo and sweet potato hash is perfect for you.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 361kcal

Author Ryan Beck

Ingredients

3 tablespoon unsalted butter or bacon fat
1.5 lbs sweet potatoes, diced into ½ inch cubes
1 large sweet onion, diced
6 garlic cloves, minced
8 oz dried chorizo, diced
3 cups shredded kale
1 teaspoon salt
½ teaspoon 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.

Nutrition