Man, have I been on a Sweet Potato kick lately!
They are sooooo good!
The original name for this recipe per PaleOMG is
"Mexican Hash Egg Bake."
However, I seem to like the name
"Sweet Potato & Chorizo Hash" better.
I think it sounds more appetizing in my opinion.
Agree or Disagree?
I need to know what I should call this spicy yummy.
I originally planned to make a Sweet Potato and Chorizo soup, but nixed the idea.
The more I looked at that recipe, the more I didn't want it.
Time to "change gears."
I searched the internet with the combination "Sweet Potato Chorizo Recipe."
After looking at several recipes, I decided on this recipe at PaleOMG.
(Click the link for the original recipe and a MUCH better picture.)
Here's my version - less Chorizo and more spices!
- 10 oz pork chorizo (I found it at Walmart for, like, a dollar. Seriously.)
- 1 (14 oz) can diced fire roasted tomatoes
- 1 sweet potato, cubed
- 1/2 yellow onion, diced
- 6 eggs
- 1 tablespoon fat of choice (I used olive oil)
- 1 1/2 teaspoon smoked paprika (Lovin' this stuff!)
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- salt and pepper, to taste
- Preheat your oven to 350 degrees.
- Heat up a large skillet or cast iron skillet under medium heat.
- Add your fat, toss in your onions, sweet potatoes and chorizo to begin to cook down.
- Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes.
- Let cook for about 6-8 minutes or until sweet potatoes are tender.
- Add your tomatoes and spices and mix together.
- If you are not using a cast iron skillet, pour your hash into a baking dish.
- Use a spoon to press into the hash where you want your eggs to go.
- Crack your eggs directly on top of hash.
- Bake for 5-8 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is!
Okay, if you are like me a sometimes lack some finesse, your eggs may not come out whole/unbroken as the recipe implies.
Honestly, 3 out of my 6 eggs were whole - half broken and half not!
No need to fear, it still tasted yummy!
I also cooked my eggs too long...on purpose.
The Hubby is not a huge fan of eggs (unless they are deviled....Don't ask me why he only prefers them that way and not any other way).
So, I intentionally overcooked the eggs so they wouldn't be at all runny (i.e. rubbery).
The things we do for our spouses.
Next time, I think I'll make about half of the dish with my runny eggs and the other half sans eggs (for the hubby, of course). :)
Oh, yeah, I served with a loaf of Cheddar Cheese Bread (courtesy of Walmart Bakery)
So, what's the recipe verdict?
Yep, I would make this again.
This recipe reminded Aaron and me a lot of the Turkey Chili and Sweet Potato Pie I made a few weeks ago.
The difference between them is...
1) the Chorizo Hash is a tad bit spicier , but not too much, just a hint of spicy (Me like-y mucho.)
2) the Chorizo Hash is easier, cheaper, and quicker to make
I think I prefer the taste of the Shepherd's Pie slightly more.
That being said, the Sweet Potato & Chorizo Hash may make an appearance more often for it's
1) simplicity 2) cost savings and 3) short prep & cook time
P.S. I had a friend "pop over" for dinner and she thought it was tasty, too.
P.S.S. Sorry, for the not-so-great picture...like I said, friend. at dinner. didn't want to look "weird" snappin' pics of our meal...
I was too busy yappin' instead of snappin', yo. (ha!)