Fall is here.
The mornings are cool, the leaves are changing, and my favourite autumn ingredients are coming into season. After a late night out in Vankleek Hill for Beau’s Oktoberfest, Katie and I woke up cold and tired. Needing some comfort food, I headed to the kitchen to whip up a new favourite – Chorizo Sweet Potato Hash.
This hearty breakfast will warm your body and have you going back for seconds and thirds.
Chorizo Sweet Potato Hash
2 medium sweet potatoes
2 chorizo sausages
1 medium yellow bell pepper, cubed
1 small zucchini, diced
4 cloves garlic, minced
1 small yellow onion, diced
4 large mushrooms, diced
4 large eggs
1 green onion, diced for garnish
1 tbsp smoked paprika
2 tbsp olive oil
Fresh chopped cilantro for garnish
Salt and pepper to taste
Peel the sweet potatoes, and cut them into 1/2 inch cubes. In a medium pot, bring the sweet potatoes to a boil for about 8-10 minutes, or until soft. Strain and set aside.
While the potatoes are boiling, heat olive oil in a large saucepan over medium heat. Add the garlic, yellow onion, pepper, zucchini and mushrooms. Saute for about 5-10 minutes.
Remve the casing from the sausages, and cut up into small pieces. Add the sausage to the saucepan, mixing thoroughly with the veggies. Season with paprika, salt and pepper. Cook for another 4-5 minutes. Then mix in the strained sweet potatoes and turn the heat down to low, stirring frequently.
While the hash finishes cooking, heat a well oiled frying pan over medium heat. Fry eggs, one at a time.
Serve the each fried egg over its own bed of the hash, garnishing with green onions and cilantro.