sweet potato & chorizo hash.

sweet potato & chorizo hash. 

Makes 12-14 servings.

4 medium sweet potatoes, diced

olive oil

kosher or coarse sea salt

freshly ground black pepper

1 lb. Mexican-style chorizo

1 large onion, diced

1 poblano pepper, diced

Preheat oven to 400 degrees.

Place diced sweet potatoes in 9x13 baking dish. Drizzle with olive oil, season to taste with salt and pepper, and toss to combine. Roast until tender, 20 to 30 minutes. 

Meanwhile, brown chorizo in large non-stick pan on medium-high heat. Once browned, remove to plate lined with paper towels. Discard all but 1 Tbsp. of pan drippings and lower heat to medium.

Saute onion and pepper on medium heat until transparent, about 10 minutes. Season with salt and pepper. 

Add chorizo, onion, and pepper to dish with sweet potatoes, and toss to combine. Adjust seasoning as desired. Serve warm. 

Recipe shared by Kelsey Sandvall.