Sweet Potato Hash with Chorizo Mushrooms

Sweet Potato Hash with Chorizo & Mushrooms

Sweet Potato Hash with Chorizo & Mushrooms

25 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
Comments
Ingredients
  • 6 ounces Mexican chorizo
  • 2 tablespoons canola oil
  • 2 large sweet potatoes
  • 1/2 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 lb mushrooms
  • 1/2 teaspoon cumin
  • Salt + pepper to taste
  • Green onions for garnish
  • 4 eggs
Instructions

Boil the sweet potatoes for 10-15 minutes until the skin becomes soft. This is just to peel the potatoes.

Remove them from the water and peel the skin off. Then cut into small cubes.Spray a large skillet with cooking spray. Brown chorizo over medium heat until fully cooked.

Transfer to a plate.Reduce heat to medium low and add 1 tablespoon of canola oil to the same skillet.Next, add the cubed sweet potatoes, smoked paprika, salt, and pepper. Cover and cook for 8-10 minutes until the potatoes are tender.

Transfer to a plate.In the same skillet, add the remaining canola oil.

Add garlic and cook for 30 seconds.

Add chopped mushrooms, cumin, salt, and pepper. Cook until the mushrooms are browned and have lost much of their water, approximately 5 minutes.

Add the cooked crumbled chorizo and diced sweet potato back to the skillet and mix. Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well. Fry until the whites are set and the eggs are cooked to your liking.

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