Sweet Potato Hash with Chorizo & Mushrooms
Basic Information
- Servings: 4
- Ready in: 25 minutes
- Preparation time: -
- Cooking time: -
- Rating: 66.89
- Health score: 20.00
- Weight Watcher points: 8.00
Summary
Sweet Potato Hash with Chorizo & Mushrooms might be a good recipe to expand your side dish recipe box. For $2.14 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 19g of protein, 22g of fat, and a total of 423 calories. Head to the store and pick up green onions, canolan oil, sweet potatoes, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, you might also like recipes such as Sweet Potato Hash with Chorizo, Chorizo, Kale & Sweet Potato Hash, and Brussels Sprout, Sweet Potato, And Chorizo Hash.
Ingredients
mexican chorizo6 ounces
canola oil2 tablespoons
sweet potatoes2 large
paprika0.5 teaspoon
garlic2 cloves
mushrooms1 lb
cumin0.5 teaspoon
salt4 servings
green onions4 servings
eggs4
Instructions
Step 1
Boil the sweet potatoes for 10-15 minutes until the skin becomes soft. This is just to peel the potatoes.
Step 2
Remove them from the water and peel the skin off. Then cut into small cubes.Spray a large skillet with cooking spray. Brown chorizo over medium heat until fully cooked.
Step 3
Transfer to a plate.Reduce heat to medium low and add 1 tablespoon of canola oil to the same skillet.Next, add the cubed sweet potatoes, smoked paprika, salt, and pepper. Cover and cook for 8-10 minutes until the potatoes are tender.
Step 4
Transfer to a plate.In the same skillet, add the remaining canola oil.
Step 5
Add garlic and cook for 30 seconds.
Step 6
Add chopped mushrooms, cumin, salt, and pepper. Cook until the mushrooms are browned and have lost much of their water, approximately 5 minutes.
Step 7
Add the cooked crumbled chorizo and diced sweet potato back to the skillet and mix. Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well. Fry until the whites are set and the eggs are cooked to your liking.
Categories
Dish Types: side dish
Diets: gluten free, dairy free, whole 30