Cooking with Hatchery - Sweet Potato Chorizo Breakfast Hash with Wei Shallot Oil
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 tsp Wei shallot oil
  • 3 chorizo links, chopped
  • ¼ onion, chopped
  • 1 sweet potato, cubed into ¼ inch pieces
  • ½ tsp salt
  • ½ tsp pepper
  • ½ kale, chopped
  • 2 eggs
Instructions
  1. Place 1 tsp of shallot oil in a large saute pan on medium high heat and add in the chorizo. Cook for 5-7 minutes, stirring, until the chorizo begins to brown and becomes fragrant. Remove chorizo with a slotted spoon and set aside.
  2. Lower heat to medium and add in 1 tsp of shallot oil and the chopped onion. Cook for 3 minutes until they begin to soften. Toss in the sweet potatoes, season with the salt and pepper then cook in an even layer for 10 minutes. Stir frequently to ensure the potatoes don't burn. Add a splash of evoo if needed to ensure they don't burn.
  3. Toss in the chopped kale and place the chorizo back in the pan. Cook for a 2 minutes to marry the flavors then set aside while you cook your eggs. I made a fried egg for myself and a scrambled egg for Bryan.
  4. To assemble, place a few spoonfuls of the hash into a bowl and top with a fried egg and a sprinkle of pepper. Enjoy immediately!
Recipe by Keys to the Cucina at https://keystothecucina.com/2015/01/27/cooking-with-hatchery-sweet-potato-chorizo-breakfast-hash-with-wei-shallot-oil/