Chorizo, Kale and Sweet Potato Hash
Try this Chorizo, Kale and Sweet Potato Hash recipe, or contribute your own.
Try this Chorizo, Kale and Sweet Potato Hash recipe, or contribute your own.
- Carbohydrate 16.1912812517156 g
- Cholesterol 0 mg
- Fat 0.963425625379877 g
- Fiber 2.44698750738574 g
- Protein 1.44428250019279 g
- Saturated Fat 0.142151875057193 g
- Serving Size 1 1 serving (149g)
- Sodium 56.5106432298826 mg
- Sugar 13.7442937443299 g
- Trans Fat 0.0515029375150353 g
- Calories 77 calories
Step-by-step
- Remove chorizo from casing and cook in a large saute pan for about 4 minutes.
- Remove and set aside.
- Add sweet potatoes, garlic powder, cumin and olive oil to the pan and cook for 5 minutes.
- Add the onions and cooked chorizo back to the pan, and cook for another 5 minutes.
- Add the kale and cook until wilted - about 2 minutes.
- Remove from heat, add lime juice, and season with salt and pepper to taste before serving.
Most cooks overcrowd the skillet when making root vegetable hashes, which traps steam and prevents the sweet potatoes from developing a proper browned crust. Proper technique requires managing pan surface area, fat distribution, and heat retention across every stage of cooking.
- Use a 12-inch cast-iron skillet to ensure adequate contact between the sweet potatoes and the hot metal surface. Smaller pans force the cubes to stack, resulting in uneven softening.
- Cube the raw sweet potatoes to a uniform half-inch thickness so they cook through in the specified five-minute window without burning the exterior spices.
- When scaling this recipe up for eight servings, cook the ingredients in two separate batches rather than doubling the volume in one pan. Overloading causes the temperature to drop below 300 degrees Fahrenheit, halting the Maillard reaction.
- Substitute bulk pork sausage for the raw chorizo at a one-to-one weight ratio if milder flavors are preferred, though you must add one teaspoon of smoked paprika to compensate for the missing chorizo spices.
- Store leftovers in an airtight glass container in the refrigerator for up to three days, and reheat them in a dry skillet over medium-high heat for four minutes to restore crispness.
Acid added at the end cuts through the rendered fat of the sausage. Finish the dish immediately before plating to preserve the bright citrus notes.
