Over the summer, we went to Yonkers for the day for a local foods and drinks event. There, we ate sausages made by Hudson Valley Harvest, which were delicious. Luckily, I recently discovered that I can get the sausages on Fresh Direct. Our favorite is the chorizo.
The chorizo is great on their own, but can also be mixed into dishes… like a hash. When I had a lot of beets and sweet potato in the fridge, some chorizo, eggs, and not much else, I combined them together for a dish that I think is great for breakfast as well as dinner.
BEETS+SWEET POTATO CHORIZO HASH — serves 2 as main course, 4 as a starter/side
- 3 medium beets, peeled and cut into 1/2 inch cubes
- 1 sweet potato, peeled and cut into 1/2 inch cubes
- 3 onions, diced
- 4 garlic cloves, minced
- 4 fresh chorizo, meat taken out of the casing
- Handful of basil, chiffonade
Preheat the oven at medium broil.
In a skillet, saute the onions, garlic, chili and chorizo. (No need to add oil, since there’s plenty of fat in the chorizo.)
Once the onions are tender and translucent, add the beets and sweet potato. Cook, stirring occasionally, until the beet and sweet potato cubes are tender and a fork easily goes through them, about 10 minutes.
Turn off the heat. Sprinkle with basil. Crack eggs on top, as many as you’d like to eat/serve. In our case, David wanted 4 eggs, while I wanted 2.
Put in the oven and broil until the eggs are cooked. We like our eggs runny, so I let it broil for about 3 minutes.
Take out of the oven. Sprinkle the eggs with some pepper and salt. Serve.
We love the sweetness of the beets and the sweet potato, as well as the lightness of the beets. This “hash” isn’t as heavy as your typical potato-based hash. The chorizo gives a nice kick and flavor, too. We just love the gooey egg with this beets/sweet potato/chorizo concoction! Although eggs and hash seem like breakfast/brunch items, they make for a delicious dinner, too!