Fall is in the air and that makes me want to cook up a big ol’ pot of something warm and savory for dinner. This Sweet Potato Hash, although not fried in a skillet, is a great way to celebrate the cooler temperatures and oncoming sweater season.
It’s easy to add in ingredients
The recipe is certainly one to have on the weeknight meal plan. It’s fairly quick – set it and forget it – and makes for easy cleanup by using only one pan. It’s also a perfect match for a backyard bonfire and pairs well with a freshly toasted marshmallow as dessert.
Sweet Potato and (Soy) Chorizo Hash w/ Shrimp & Brussel Sprouts
- 5 medium sweet potatoes, diced
- 2 green onions, diced
- 1 bunch of fresh cilantro, diced
- 1 hot pepper (I used a red jalapeño)
- 3 cloves of garlic, roughly chopped
- 1 cup of chorizo or 2 links of soy chorizo
- 1 cup brown rice or quinoa
- 1 tbs. cumin
- 1 tsp. sea salt
- 2 tsp. fresh cracked black pepper
- 1 cup vegetable or chicken stock or water
- 2 tbs. olive oil
- Shrimp and brussel sprouts optional
In a large Dutch oven or heavy-bottomed pan, sauté on medium-low garlic, onions and cilantro in olive oil until onions are translucent.
Meat chorizo method:
Place chorizo in in your pot with onions, garlic and cilantro and turn heat to low. Make sure the meat is done before adding anything else, so cook for about 10-15 minutes. *Make sure to take out of casing if it’s packaged that way.
Vegetarian chorizo method:
If using soy chorizo, unwrap from casing (it’s usually plastic) and cook on low for about 10 minutes. It’s already cooked, so this just allows the “meat” to release flavors and spices into the pot.
Once the meat is ready, place all other ingredients into the pot except for salt.
Cook on low for 30-45 minutes, stirring occasionally. Once sweet potatoes are just soft enough to smoosh with a fork, add salt to taste.
You can cook this in the oven, too, for a more robust baked flavor. Set temperature to 300 F while sautéing and then add all other ingredients. Cook for 30-45 minutes or until meat and potatoes are done.
Pro-tip: To add in shrimp and brussel sprouts, sauté these prior to mixing in chorizo.
Twinkle VanWinkle has more than 22 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.