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A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 teaspoon chopped fresh rosemary
- salt and ground black pepper to taste
- 1 medium onion, diced
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 link Spanish chorizo sausage, casing removed, chopped
Directions
Step 1
Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
Step 2
Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 340 | |
| % Daily Value * | |
| Total Fat22g | 29% |
| Saturated Fat5g | 25% |
| Cholesterol21mg | 7% |
| Sodium329mg | 14% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber5g | 16% |
| Total Sugars7g | |
| Protein7g | |
| Vitamin C7mg | 37% |
| Calcium57mg | 4% |
| Iron2mg | 9% |
| Potassium550mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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