Chorizo Sweet Potato Hash - video Dailymotion

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00:00chorizo sweet potato hash smoky chorizo and caramelized sweet potatoes turn a

00:06cast-iron skillet into pure magic poblanos add gentle heat black beans

00:11provide hearty protein and runny yolks create a creamy sauce in this one skillet

00:16wonder it's naturally gluten-free for the hash base use 9 ounces of chorizo

00:21cooked in 3 tablespoons of olive oil then add 1 pound of cubed sweet potatoes

00:26and seasoned with one quarter teaspoon each of kosher salt and black pepper for

00:31the vegetables use one small white onion or half of a large onion cut into large

00:35dice one poblano pepper dice similarly three cloves of minced garlic and one can

00:41of black beans rinsed and drained for the eggs use four large free-range eggs

00:45seasoned with additional salt and pepper to taste and finish with fresh herbs for

00:50garnish and hot sauce for serving if desired preheat the oven to 375 degrees

00:56and heat a large oven safe skillet add the chorizo and cook until browned and

01:02slightly crisp then transfer it to a bowl leaving the flavorful fat behind reduce

01:07the heat add olive oil and cook the sweet potatoes until golden and tender while

01:11holding their shape add more oil onions and poblanos cooking until softened then

01:17stir in garlic black beans and the reserved chorizo create four wells in the

01:22hash and gently add the eggs keeping the yolks intact bake until the whites set

01:27season garnish and serve hot with optional hot sauce store the hash base for three

01:33days and reheat in a skillet with a little oil for meal prep add fresh eggs when

01:38serving freeze the base for two months and thaw before reheating double the recipe

01:42in a larger pan with a bit more baking time then garnish with microgreens queso

01:47fresco and lime this chorizo sweet potato hash offers bold comforting flavors with

01:52simple technique perfect for easy family meals or effortlessly impressive

01:55brunches

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